Mézes Krémes

Mézes Krémes (Hungarian Honey Cream Cake)

A classic Hungarian celebration cake made of thin, honey-kissed sponge layers stacked with a billowy vanilla semolina custard and whipped cream. It is light, delicately sweet, and traditionally chilled overnight so the layers meld into one tender slice.

Prep

40 min

Cook

30 min

Total

70 min

Serves

10-12

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) plain flour, plus extra for rolling
• •120 g (⅔ cup) honey, acacia or a mild floral Hungarian honey
• •120 g (½ cup + 1 tbsp) unsalted butter
• •100 g (½ cup) caster sugar
• •3 g (1 tsp) baking soda
• •2 g (½ tsp) fine salt
• •2 g (1 tsp) ground cinnamon, Hungarian-style, optional but traditional
• •2 g (½ tsp) ground cloves, optional
• •1 whole egg, room temperature
• •500 ml (2 cups + 2 tbsp) whole milk, for the custard
• •60 g (½ cup) fine semolina, durum wheat, not rice or corn
• •150 g (¾ cup) caster sugar, for the custard
• •5 g (1 tsp) vanilla extract, or seeds from 1 vanilla pod
• •2 whole egg yolks, for the custard
• •200 g (7 oz) unsalted butter, softened, for the custard
• •400 ml (1¾ cups) whipping cream, cold, 30-36% fat
• •30 g (2 tbsp) icing sugar, for the whipped cream
• •5 g (1 tsp) vanilla extract, for the whipped cream
• •50 g (¼ cup) apricot jam, warmed and strained, optional but traditional
• •30 g (2 tbsp) honey, warmed, for glazing the top
• •20 g (2 tbsp) dark chocolate shavings, optional garnish

Steps

1. 1 Make the honey dough: In a small saucepan over low heat, combine 120 g butter, 120 g honey, 100 g sugar and the spices. Warm gently, stirring, until the butter melts and the sugar dissolves. Do not boil. Remove from the heat and let cool until just warm (about 40 °C / 105 °F).
2. 2 Stir the baking soda into the warm honey mixture; it will foam and lighten in colour. Whisk in the egg, then fold in the flour and salt to form a soft, slightly tacky dough. Divide into 4 equal portions (about 210 g each), wrap in cling film and chill for at least 1 hour, or overnight.
3. 3 Heat the oven to 180 °C (350 °F). On a sheet of parchment, roll one portion of dough into a very thin rectangle, about 30 x 38 cm (12 x 15 in). Trim the edges straight and prick the surface all over with a fork.
4. 4 Bake on a flat tray for 5-7 minutes, until the surface is evenly golden brown and the edges are lightly caramelised. Slide onto a rack to cool. Repeat with the remaining three portions. Reserve the trimmings; dry them out and crush to use as decoration.
5. 5 Make the semolina custard: In a saucepan, whisk 500 ml milk, 60 g semolina, 150 g sugar, vanilla and a pinch of salt. Cook over medium heat, whisking constantly, until the mixture thickens to a thick porridge, about 4-5 minutes. Remove from heat.
6. 6 Temper the 2 egg yolks with a little of the hot semolina mixture, then whisk them back into the pan. Cook for 1 more minute, stirring, to pasteurise the yolks (the mixture should reach 78 °C / 172 °F). Press plastic film directly onto the surface and cool completely to room temperature.
7. 7 Cream 200 g softened butter until pale and fluffy. Add the cooled semolina custard a spoonful at a time, beating well after each addition, until you have a smooth, light buttercream. If it looks curdled, continue beating; it will come together.
8. 8 Whip 400 ml cold cream with 30 g icing sugar and 1 tsp vanilla to soft-medium peaks. Fold the whipped cream gently into the semolina buttercream in three additions, keeping the mixture airy.
9. 9 Assemble: Place the first sponge layer on a serving plate. If using, brush with a thin layer of warmed apricot jam. Spread about one quarter of the cream filling evenly to the edges. Repeat with the remaining three layers, finishing with a sponge on top.
10. 10 Brush the top layer with warmed honey and sprinkle with the crushed reserved dough crumbs (and chocolate shavings, if using).
11. 11 Cover loosely and refrigerate for at least 12 hours, ideally overnight. This resting step is essential: it softens the honey layers and lets the cream set so the cake slices cleanly. Cut with a sharp knife wiped clean between slices. Serve chilled.