Honey Cake with Cream Filling

Ingredients

• 1 egg
• 50 g raw cane sugar
• 70 g soft butter
• 345 ml milk
• 50 g honey
• 400 g spelt flour type 1050
• 2 tsp Baking powder
• 2 tsp organic lemon zest
• 60 g semolina
• 150 g apricot jam
• 2 tbsp powdered sugar (from raw cane sugar)

Instructions

1. 1.

   Beat the egg with raw cane sugar in a double boiler until frothy. Mix 50 g butter with 45 ml milk and honey until smooth, then fold into the egg mixture. Combine flour with baking powder, sift, and fold in. Divide dough into four parts and let rest for at least 30 minutes.

2. 2.

   Spread each dough portion on parchment-lined trays and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 8–10 minutes. Remove, transfer to a kitchen towel, carefully lift the parchment, and bake the four layers one after another.

3. 3.

   Wash lemon hot, dry, and finely grate the zest. Bring remaining milk to a boil, stir in semolina until it thickens at low heat, then remove from heat and let cool. Mix remaining butter with the lemon zest into the cooled semolina.

4. 4.

   Warm apricot jam and strain through a sieve. Spread cooled dough sheets with jam, spread 1/4 of the semolina filling over each, and stack the layers alternately with filling. Dust with powdered sugar and chill for 1 hour before serving in slices.