Honey cake "Stefania" with semolina cream

Amazing honey cake with raspberry jam and semolina custard.

Ingredients

• For test:
• Wheat flour - 500 g
• Butter (room temperature) - 200 g
• Powdered sugar - 130 g
• Chicken eggs - 2 pcs.
• Honey - 3 tbsp. spoons
• Soda - 1 teaspoon
• Salt - 1/3 teaspoon
• For cream:
• Semolina - 8 tbsp. spoons
• Milk - 750 ml
• Butter - 200 g
• Powdered sugar - 120 g
• Cognac - 2 tbsp. spoons (optional)
• Orange zest (optional) - 1 tbsp a spoon
• Raspberry jam - 150 g
• Melted chocolate - 80 g

Directions

1. I put the oil in a bowl.
2. I add powdered sugar to it and beat everything.
3. Then I crack in the eggs.
4. I shake everything up again.
5. Then I add liquid honey.
6. I add salt, flour and soda. I knead the dough.
7. It should come out smooth.
8. From the dough I make 4-5 lumps.
9. I roll each piece into a layer.
10. I bake the cake in the oven, setting the temperature to 200 degrees, 8-13 minutes.
11. Preparing the ingredients for the cream.
12. I pour almost all the milk into the ladle (I leave 100 milliliters).
13. I add sugar or powdered sugar. I bring it to a boil.
14. I add semolina to 100 milliliters of milk and stir everything. In boiled milk I add 100 milliliters of milk with semolina.
15. Cook the cream for 3 minutes until thick.
16. Then I add cognac to the cream (if for children, do not add it), orange zest and whipped butter.
17. I grease the cakes with raspberry jam.
18. Then semolina cream.
19. I collect a cake from honey cakes with jam and cream.
20. Top with melted chocolate.
21. We decorate the finished honey cake at our discretion. I decorated the cake with semolina circles.