My grandmother’s Honey Cake recipe!

When I was growing up, before Easter, Christmas, or New Years, my grandmother would make this recipe for the entire family. She would ask me to come and help her and I loved watching and helping her make this cake. I remember how organized she was in the kitchen and how much passion and patience she had. I remember that the whole house smelled like honey. I love my grandmother very much. Her simplicity, modesty, organization skills and hardworking attitude have impacted me and I strive to be like her every day. In my very own kitchen, I feel like it’s my little universe where I keep everything as organized as I like and I adore having fresh flowers and baking lovely recipes. And what a satisfaction when my husband is relishing every piece of cake that I bake! There’s no other place I would rather be than right here, in my little kingdom, where I have the power to create great moments with delicious food.

With no further do, lets jump into more serious affairs and start cooking!

This recipe has a filling of rosehip jam. If you live in United States, you might find it on Amazon. I order it all the time and I like to use it in the morning on my toast or as a filling on my crapes.


For the honey sheets:
600 grams of flour + 3-5 tablespoons of extra flour for sprinkling the worktop
150 grams of sugar
200 grams of honey (whichever you prefer, I use local wildflower honey)
20 grams (1 tablespoon) baking soda
100 grams of butter with 82% fat
1 egg
1 teaspoon vanilla extract
1 pinch of salt
2-3 tablespoons of milk, as much as will be needed to smooth the dough

Milk and butter cream filling:
300 ml. milk
150 grams of sugar
1 pinch of salt
80 grams of semolina
200 grams of butter with 80% fat
1 tablespoon vanilla extract
1 jar of 370 ml. rosehip jam
vanilla powdered sugar for finishing the cake

  1. The honey is weighed directly into a saucepan. Add butter, salt and sugar and put on medium to low heat. Boil the composition until the sugar melts completely. Remove from the heat and allow to cool.
  2. Sift the flour together with the baking soda into a bowl. (I poured it in my kitchen aid). Add the composition with honey and butter, already cooled well, then the beaten egg with a fork and vanilla extract. Mix at first with a wooden spoon until the liquid ingredients are incorporated into the flour, then turn everything over on the work surface sprinkled with flour. Turn on the oven, setting it at 180 degrees Celsius.
  3. Knead the dough quickly, without insisting too much, just enough to obtain a homogeneous dough. Divide the dough into 4 equal pieces, the safest being to weigh them. Spread one by one, on the work surface sprinkled with flour, the 4 pieces of dough in the form of thin rectangular sheets (I give them dimensions ~ 36-37 cm x 25 cm).
  4. The trays are lined with baking paper, the sheets are rolled one by one on the twister and with its help, we transfer the raw sheets over the tray, unrolling them in place. Before baking the sheets, perforate them with a fork over the entire surface, preventing uneven growth in the oven.
  1. Bake the sheets one by one, in the preheated oven at 180 degrees Celsius, at an average height, for 10 minutes each. Be careful, the hot sheets are very fragile, we must let them cool well in the tray or transfer them with the baking paper from the base on a flat surface until they cool completely. After cooling, the sheets will become very hard, so it is normal to happen.
    The Cream:
  2. Put the milk on the fire together with the sugar and salt. After the milk has boiled, add the semolina in the rain, stirring constantly with the pear-shaped teal and simmer for 4-5 minutes. Set aside and allow to cool completely, then add the soft butter (200 grams), cut into cubes and vanilla extract. Mix with the mixer on high speed until a frothy white cream is formed.

Assembling and portioning the cake:

  1. For assembly, place the first sheet of honey in a tray of the right size and cover with half of the cream, leveling it very well. Cover the cream with the next sheet and lightly press on the entire surface. Put all the jam on the second sheet, then level it as well as possible. Cover the jam with the third sheet, press lightly and add the rest of the cream. After leveling the cream, cover everything with the last sheet of honey. Place a weight on top of the cake covered with a sheet of baking paper, or a larger tray in which a weight evenly distributed over the entire surface of the cake. Leave the cake overnight in a cool place, during which time it will soften wonderfully.
  2. The next day, straighten the edges of the cake with a long knife, then portion as desired (squares, rectangles, rhombuses), preferably in equal portions. After portioning, the surface of the cake is powdered with vanilla powdered sugar and can be served immediately.

Have a great appetite!