It’s comprised of 6-8 layers, each of them has to be rolled and baked. Sounds intimidating, but the pastry rolls easily, bakes quickly and the result is totally worth it. The layers are made with honey, the frosting is surprising – made of cream of wheat with the butter whipped in. But wait till you try it, you will bite into creamy, soft, silky, celebratory dessert – no resemblance to baby food at all!
Ingredients
for the layers pastry:
- Butter – 50gr
- Milk – 2tbsp
- Honey – 2 tbsp
- Soda – 1 tsp
- 1 egg
- Water – 2 tbsp
- Granulated sugar – 3/4 cup
- Flour – 2.5 cups
for the frosting:
- Milk – 2 cups
- Sugar – 0.5 cup
- Cream of Wheat – 2.5 tbsp
- Pinch of salt
- Butter – 2 sticks (~200 gr)
Directions:
- Place all the pastry ingredients with the exception of soda and flour into the bowl
- Place the bowl on double boiler
- Stir till butter and sugar dissolves
- Take off the heat, add soda and flour gradually and kneed the dough, starting with the spoon and then just use your hand. It’s warm and very pleasant to touch
- Cover with plastic wrap, allow to cool down and put in the fridge for an hour
- Divide into 8 pieces, roll very thinly to fit 8″ baking form. I may not fit exactly, but you will use those borders to decorate the cake.
- Bake in preheated to 375 °F oven till golden brown (check after 5 min, they bake very fast).
- Make sure you snap off the borders of the layers till they are warm, they will firm as they cool down.
- In a sauce pan combine cream of wheat, sugar, pinch of salt, gradually add milk and put on a low medium heat
- Bring to a boil stirring constantly
- Boil till cream of wheat is ready (about 5-7 min)
- Take off the heat, allow to cool completely
- Whip in room temperature butter with the hand mixer, it should be whipped in not melted.
- Assemble the cake by spreading the frosting over each layer
- Grind the borders of the layers in a food processor or make crumbles any other way, you can add hazelnuts or almonds to the mix
