Mézes Krémes is a wonderful Hungarian dessert with semolina cream and apricot jam. To me, it kind of reminds of a white pie or a honey pie, but still, it is beautiful in it’s own way. The biscuits can be tricky with this type of dessert, but once you master it – you will be unstoppable :D
700 ml milk
7 Tbsp semolina
1 sachet vanillin sugar
200 g butter
250 g powdered sugar
juice of 1 lemon
Boil milk mixed with powdered sugar and vanillin sugar. Remove from the heat, then gradually add semolina, stirring continuously. Return to the stove and cook on low heat until it thickens. Let it cool down but stir occasionally to prevent forming of the skin. In the meantime, beat butter with a mixer in a separate bowl until fluffy.
Mix in the butter and lemon juice in a cooled semolina cream.
180 g powdered sugar
60 g butter
3 Tbsp melted, lukewarm honey
5 Tbsp milk
600 g flour
2 tsp baking soda
a pinch of salt
Knead everything into a smooth dough and then divide into four equal parts. If needed, add some more flour or milk until you’re satisfied with the dough.
Flatten each piece of the dough as thin as possible on a floured baking paper placed on top of a large oven pan (38×32 cm) that is turned upside down. Bake each biscuit in a preheated oven on 180°C/350°F for about 5 minutes. Baking time differs from oven to oven so it’s best to watch the dough as it bakes and as soon as it starts to brown on the edges, you should take it out of the oven.
Put the layers in this order: biscuit -> 1/2 of semolina cream -> biscuit -> layer of apricot jam -> biscuit -> 1/2 of semolina cream -> biscuit.
After you’ve assembled the layers put something flat on top of the last biscuit (I have a cutting board that is the perfect size) and something of about 500 g in weight to press the layers. Let it stay in the fridge like that overnight.
*Do not use runny jam. My homemade jam was a bit runny and I knew it would drip out of the cake while pressed overnight. That’s why I strained it and spread only the thick remain. That turned out to be a good call ;)
6 Tbsp powdered sugar
2 Tbsp cocoa powder
5 Tbsp water
1 Tbsp oil
100 g butter
Boil sugar, cocoa and water in a small pot. Reduce the heat to medium and cook for about 2 minutes more. Remove from the heat and while still hot stir in butter and oil. Stir so the butter melts and let it cool a bit, but not completely. Pour over the cake in the morning and return to the fridge for another half an hour.