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1
THE DOUGH.
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2
Melt the honey on bain-marie.
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3
Add the sugar and the milk and stir until all melted and well blended.
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4
Add the butter and mix well.
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5
Take out of the bain-marie and add the egg, baking soda and mix well.
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6
Add the flour bit by bit kneading well.
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7
Add the flour until still kneadable but slighlty hard.
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8
It should not come apart.
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9
If it does (too much flour), add a bit of milk to fix.
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10
Separate the dough into 4 equal parts and let it rest for 15 minutes.
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11
Roll each part of the dough in a slim layer (approx 5mm thick) on the bottom of a cookie sheet and bake at 180C until golden.
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12
Set aside to cool.
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13
THE FILLING.
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14
Make a hot cereal cream out of the wheat cream, milk and 1 tbsp sugar.
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15
Cool.
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16
Mix butter and powdered sugar until smooth.
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17
Add the walnuts and cocoa.
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18
Add all to the cooled wheat cream mix.
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19
Separate in two equal parts.
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20
THE LAYERING.
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21
Lay one layer of baked dough and cover evenly with one part filling prepared as above.
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22
Lay the second layer of dough and cover evenly with 250ml apricot jam.
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23
Lay the third layer of dough and cover with the second part of the filling.
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24
Lay the forth layer of dough and sprinkle with 3 tsp icing sugar.
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25
Set aside in cool place (or refrigerate) until dough layers soften.
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26
Serve in the same day (kept for too long gets the dough too soft and may slid).
