Honey cake belongs to very popular Eastern European desserts. And as with many other cakes there are several types of it. In Poland for example, you can find a classic honey cake filled with thick butter cream, delicate honey cake with many layers like Marlenka, or honey cake with semolina cream.

Actually, the last one is one of the most popular nowadays.

And what so special about it?

Key to great honey cake is semolina cream.

As I mentioned earlier the honey cake is usually filled with thick butter cream. Once the cake is baked it is covered with foil for 1 or 2 days so the honey layers can absorb the humidity of the cream.

This cake is filled with semolina cream. Semolina gives it a lighter consistency and richer texture. To me personally this combination is really tasty.

So how you can make this honey cake at home?

Polish honey cake with caramelised walnuts and semolina cream.

The following recipe is made for 6-8 people, it is medium difficult and the preparation takes around 120 minutes.

What you will need?

  • best honeydew honey you can get
  • sieve
  • baking sheet
  • one sheet of baking paper
  • mixer
  • wrapping foil

The best Polish honey cake with caramelised walnuts.

Przepis autorstwa tasteisyoursCourse: Recipe bookCuisine: PolishDifficulty: Medium


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Traditional Polish honey cake with caramelised walnuts and delicious semolina cream.


  • The DOUGH:

  • 120g honeydew honey

  • 500g flour

  • 10g baking soda

  • 1 egg

  • 100g sour cream

  • 80g butter

  • Caramelised WALNUTS:

  • 80g sugar cane

  • 50g honeydew honey

  • 50g butter

  • 100g walnuts

  • Semolina CREAM:

  • 500ml full fat milk (3,2% fat)

  • 30g honeydew honey

  • 100g semolina

  • 200ml cream (30% fat)

  • 50g cocoa powder

  • 200g butter, softened

  • 50g powdered sugar


  • The DOUGH:
  • Heat up a small pan over medium heat and melt the butter with honey. Cook for several minutes until combined, remove from the heat and leave to cool down completely. Sift the flour and the baking soda through the sieve, add the egg, soured cream and the cooled butter/honey cream. Mix together.
  • Split the dough into 3 parts and roll each into 3-4mm thick circle. Lay out the baking paper on a baking sheet and place dough circles on top. *Note, you might be baking the dough in more than one turn. IMPORTANT: for now bake only 2 circles, you will bake the third one later with caramelised walnuts.
  • Bake the dough circles at 175°C for abut 12-13 minutes.
  • Caramelised WALNUTS:
  • Heat up a bigger pan over low heat and add the sugar cane, honey and butter. Keep cooking for around 2 minutes until the butter and sugar start to melt, and then add the walnuts.
  • Add the hot walnuts on top of the third dough circle and bake in the oven for 12-13 minutes at 175°C.
    Once baked, place on a cooling rack and let it cool completely.
  • Semolina CREAM:
  • In a pot combine the milk with honey and bring to boil, then add the cocoa, semolina and the cream. Bring to boil and remove from the heat. Cover the pot with the lid and leave to cool down completely. Once cold, mix with the mixer or kitchen robot.
  • Meanwhile the semolina cream is cooling, add the butter and powdered sugar to a bowl and mix with mixer or kitchen robot until you get a fluffy cream.
  • Now add gradually the cooled semolina cream to the mixed butter, and mix on a low speed until combined. Wrap the bowl with the wrapping foil and place into the fridge for 60 minutes.
  • Split the cooled cream into two parts and spread over the 2 baked circles. Place the third circle with caramelised walnuts on top and your cake is ready.
  • The cake tastes the best on the other day.


  • Baking the dough can take more time as you might be doing it in more turns than one. It depends on the size of the circles, your baking sheet and the oven capabilities.
  • You can keep the cake in the fridge for several days.
The best Polish honey cake with caramelised walnuts.

Make sure you try out our other Polish desserts.

Papal cream cake or kremowka. – One of the best Polish desserts.