December 07, 2011
Tender layers of caramel pastry, stacked together with a creamy, lemon filling….Yummy!
3/4 cup sugar
5 tbsp. honey
5 tbsp. milk
1/4 cup butter
1 tsp baking soda
1 1/2 cups flour
2 1/4 cup milk
3 tbsp. crème of wheat
3/4 cup butter, unsalted
3/4 cup icing sugar
3 tbsp. of apricot jam
Grease the back of a cookie sheet.
In a medium pot, whisk together the sugar and the egg. Add the honey, milk, butter and baking soda and mixing on medium heat, let it come to a boil. When its all foamy and looks like doubled in volume, remove from heat and add the flour. Mix quickly until all is incorporated. Leave it to cool for 2-3 minutes until you can moulded with your hands.
Divide it in 4 equal parts and cover them to keep it warm (just easier to roll them out that way). Roll them out into a 10x14 rectangular, place it on the back of a cookie sheet and bake it at 350F for 5-10 minutes, or until they starts to brown on the edges.
Remove from oven and let it cool for 2 minutes, then remove them from the cookie sheet by running a knife under the layer. Slide them onto a paper towel covered tray.
Repeat with the rest of the layers.
For the filling; Place milk in a small pot and bring it to boil. Add the crème of wheat and cook until thickened, for about 7-8 minutes. Remove from heat and let it cool completely.
In a mixing bowl, beat butter and sugar with electric mixer until becomes fluffy, then add spoon full of the crème of wheat and mix until all incorporated. Divide in three.
To assemble cake; Take one layer, spread 1/3 of the filling, cover with the second layer, spread with the jam and the second third of the filling cover with the third layer and the third portion of the filling, and place the forth baked layer on top.
Dust top with icing sugar, cut into squares and serve.
PS. Questions? Feel free to write to me. I welcome your questions and comments.