Albinuta - Romanian Layered Honey Cake

In a saucepan, pour the milk and add honey, egg, and butter.

Place the saucepan over a bain-marie (double boiler) and stir periodically until the mixture is well-heated and the butter has fully melted.

Add the baking soda while stirring continuously.

Observe as the mixture starts to foam—this is the normal reaction of baking soda with honey.

If no foam appears, heat the mixture slightly longer while stirring patiently.

After 2-3 minutes, remove the pan from heat and add the flour.

Mix the dough with a spoon while it’s still hot, then transfer it to a floured surface and knead until smooth and even.

Divide the dough into four pieces and let them rest for 5-10 minutes, preferably in the warm pan or bowl where you kneaded it.

On a floured surface, roll out each piece of dough into thin, even sheets.

Place each sheet on a baking sheet or directly onto a tray.

Bake each sheet in a preheated oven at 200°C (392°F) for 5-10 minutes until golden brown.

Allow the sheets to cool completely.

In a saucepan, bring the 350 ml of milk to a boil. Gradually add the semolina while whisking continuously to prevent lumps.

Cook until the mixture thickens, then set aside to cool completely.

Once the semolina mixture has cooled, prepare the cream.

In a bowl, beat the softened butter and powdered sugar together until fluffy.

Gradually add 2-3 tablespoons of the cooled semolina mixture to the butter and sugar, mixing until the cream is smooth and firm.

Spread half of the cream over the first sheet.

On the second sheet, spread the jam evenly.

Spread the remaining cream over the third sheet. Place the fourth sheet on top, leaving it uncoated.

Allow the assembled cake to sit at room temperature for a few hours to soften.

Then refrigerate it to firm up the cream. For best results, let the cake rest for 1-2 days to fully soften and develop its flavors. Uncut sheets can be stored for up to a month.

When ready, trim the edges and slice as desired.

Decorate the top as preferred—sprinkle with coconut, powdered sugar, or a chocolate glaze for extra flavor.