This is a classic Polish honey cake, served at every Christmas and Easter, or other family celebrations. It is a moist cake that consists of three layers, a rich buttercream filling, and a chocolate icing.
6 people made this
For the cake
450g plain flour
200g butter or margarine
3 tablespoons honey
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
3 to 5 tablespoons soured cream
250ml English breakfast tea with lemon
For the filling
200g caster sugar
2 teaspoons vanilla sugar
6 to 7 tablespoons cream of wheat or fine semolina
250g butter or margarine
For the icing
100g dark chocolate
chopped walnuts (optional)
Method Prep:30min › Cook:1hr › Ready in:1hr30min
For the cake:
Preheat oven to 180 C / Gas 4.
Combine flour with butter, honey, egg, bicarb of soda and baking powder. Mix well till smooth. Transfer into 3 large, rectangular baking tins (about 35x25 cm). Bake each for 15 to 20 minutes.
Remove from oven and set aside to cool. Drizzle with the tea.
For the filling:
In a saucepan, add milk, sugar and vanilla sugar, stirring to dissolve. Once boiling, add cream of wheat and cook, stirring, until the mixture thickens and cream of wheat is cooked.
Beat butter until light in colour and fluffy. Add the milk mixture while still warm, a tablespoon at a time, whisking after each addition. Mix until light and fluffy.
To assemble the cake:
Take cakes out of tins. Spread 1/2 of the filling over one cake, cover with second cake, and spread remaining filling on top. Place the third cake on top.
Melt chocolate in microwave or double boiler and cover the top of the cake evenly. Decorate with chopped walnuts if desired. Let icing set before cutting.