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1.
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To make the torte, put the butter, sugar, milk, and honey in a small pan.
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Warm it over a low heat, beating well, and then let cool.
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2.
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Sift the flour and the baking soda onto a board.
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Make a well and break the egg into it.
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Mix thoroughly with your hands, then add the contents of the small pan.
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Make a dough, kneading a few minutes until the dough is smooth.
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Divide into 4 balls.
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Cover and let rest for 1 hour.
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3.
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Using a rolling pin, flatten each ball and roll out into a 10- by 15-inch rectangle.
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Place on 4 greased cookie sheets and bake in a preheated 400-degree oven until the surface is golden brown, about 15 to 20 minutes.
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(Watch carefully: The dough burns quickly.)
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Remove the sheets from the oven and let stand overnight at room temperature.
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If you do not have 4 cookie sheets, use 2 and then repeat.
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4.
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Before going to bed, prepare the filling.
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Place the cream of wheat and the milk in a small pan, stirring constantly until thickened, about 2 minutes.
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Add the vanilla extract.
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5.
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Let cool slightly.
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Add the butter, sugar, and egg.
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Beat with a mixer.
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Cover and refrigerate overnight.
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6.
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The next day, place half of the filling on the first pre-baked sheet of dough.
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Put the second sheet of dough on top of the first and spread on the apricot or sour cherry preserves.
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Then put the third sheet on top, spread the remaining filling on it, and finally top with the last sheet.
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Let stand for at least 6 hours.
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Cut with a sharp knife into small squares, which is what Mr. Fenyvesi's mother likes, or into diamonds, which is what Jenny preferred.
