Albinita: Romanian Honey Cake With Plum Jam & Cream

Albinita: Romanian Honey Cake With Jam & Cream

For the dough layers:

• 500 gr flour (add gradually)
• 100 gr sugar
• 150 gr honey
• 130 gr butter 85% fat
• 2 eggs
• 1 level tsp baking soda
• 1 pinch salt
• 1-2 tbsp milk (if needed)

For the cream:

• 120 gr semolina
• 600 ml milk
• 150 gr sugar
• 250 gr butter 82% fat, softened
• 1 vanilla extract
• Zest of 1 lemon
• 300 gr plum jam

Make the dough:

• Make sure all the ingredients are at room temperature.
• In a heatproof bowl, combine the sugar, honey, butter, eggs, baking soda, and salt.
• Place the bowl over medium heat and cook, stirring constantly, until the mixture becomes smooth and turns a light copper color. Do not let it boil or overheat.
• Remove from heat and allow the mixture to cool until warm (not cold).
• Gradually add the flour, mixing until you get a soft, smooth, slightly tacky dough.
• If the dough feels too firm or dry, add 1–2 tablespoons of milk.
• Then divide the dough into 4 equal portions

Roll and bake the layers:

• Working with one piece at a time, roll the dough thinly on lightly floured baking paper.
• Keep the remaining pieces in a slightly warm place (not hot). This helps keep the dough soft and prevents it from drying out or cracking.
• Transfer the sheet (with the paper) onto the back of a baking tray.
• Bake at 180°C (355°F) for 8–10 minutes, until lightly golden at the edges.
• Repeat with remaining portions. Let layers cool completely on a rack.
• The layers will harden but they will soften with the cream. While waiting for the rest of the layers to bake, cover lightly to prevent over-drying.

Make the semolina cream:

• In a saucepan, bring the milk and sugar to a boil.
• Slowly add the semolina, whisking continuously to prevent lumps. Cook over low heat for about 5 minutes until slightly thickened.
• Remove from heat and let it cool completely.
• Once cool, mix in the butter, vanilla, and lemon zest until smooth and creamy.

Assemble the cake:

• Place the first layer on a tray and spread with half the cream.
• Add the second layer and spread with plum jam.
• Add the third layer and spread with the remaining cream.
• Top with the final layer.

Rest and serve

• Cover and refrigerate overnight (at least 12 hours).
• Before serving, dust with powdered sugar.

Chef Tips

• Don’t let the base mixture cool completely before adding flour
• Add flour gradually—don’t force all 500 g
• Dough should be soft and pliable, not dry
• Keep unused dough portions slightly warm and covered
• Roll while slightly warm for best results