BakingAutumn, Winter
Classic mézes krémes (Hungarian honey cream slice)
Thin honey layers, a vanilla-and-lemon semolina cream and a little apricot jam. It rests overnight, which is what makes it so tender.
- Prep:
- 1 hr
- Baking/cooking:
- 20 min
- Serves:
- 20 slices (25×35 cm baking tin)
The honey we recommend for this recipe: Acacia honey
It stays runny for a long time, melts easily into the butter, and its mild flavour doesn't overpower the cream. You'll need about 100 g of honey.
For a different flavour: Wildflower honey – gives fuller-flavoured layers; if it has crystallised, it melts over the steam.
Ingredients
- 100 ghoney for the dough (about 5 tbsp)(Acacia honey)
- 350 gplain flour
- 80 ggranulated sugar
- 50 gbutter for the dough
- 1egg
- 3 tbspmilk for the dough
- 1 tspbicarbonate of soda
- 800 mlmilk for the cream
- 100 gsemolina
- 250 gsoft butter for the cream
- 150 gicing sugar
- 1lemon, grated zest
- 1 sachetvanilla sugar
- 150 gapricot jam for between the layers
- 100 g + 40 gdark chocolate and butter for the top (or just icing sugar)
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
In a metal bowl, mix the honey, sugar, butter, egg and 3 tbsp milk, and stir over a pan of simmering water for 6–8 minutes, until the sugar has melted. Don't let it boil.
- 2
Once lukewarm, work in the flour mixed with the bicarbonate of soda, and divide the dough into three.
- 3
Roll out each sheet on the back of the baking tin, and bake them one by one at 180 °C for 5–7 minutes, until golden brown.
- 4
For the cream, cook the semolina in the milk until thick, then leave to cool completely. Beat the soft butter with the icing sugar until fluffy, add the semolina a spoonful at a time, and finally the lemon zest and vanilla sugar.
- 5
Layer it up: sheet, jam, cream, sheet, cream, sheet. Cover the top with melted chocolate, or dust with icing sugar.
- 6
Chill for at least one night, and only slice it after that.
In our guides: A guide to honey varieties: from acacia to honeydew honey, Baking and cooking with honey: tips and a little gingerbread history
Oszd meg, ha tetszik
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