Monday Christmas Cookie (11) - Layered Honey Cake

Another one of traditional Slovak sweet treats on our Christmas table. It is generally everyone´s favorite since it is the softest and the most delicate dessert that everyone feels like trying. One of the few cakes that makes it on our tables throughout the year as well on festive occasions like one´s birthday, dearest guests or simply when mum is in a good mood and we are really obnoxious with our straightforward wishes to taste some.
One can never get tired of my mum´s amazing:

LAYERED HONEY CAKE:
(medové rezy)

• for the dough
• 1 egg
• 200 g plain flour
• 30 g butter
• 100 g powdered sugar
• 1 tbsp honey
• cinnamon
• 1 tsp baking powder
• 250 ml milk
• 2 tbsp coarse flour
• 100 g sugar
• 120 g butter
• vanilla
• raspberry jam

Mix all the dough ingredients in a bowl to a smooth dough. Divide into 4 parts, roll out each into a thin long strip (about 15 cm wide) making sure they all are the same size. Bake them at 200 degrees for about 10 minutes on a baking paper. Let cool down.

As for the filling, boil the milk, add the flour and mix well into a poridge-like consistency making sure there are no lumps. In a separate bowl, whisk the butter with the sugar and vanilla. Gradually add to the cooled porridge.

Spread the raspberry jam onto each strip and top with a third of the filling. Layer the cake bases one on top of another, but very carefully, since the strip tends to break.

Once ready, cover with a foil and place in a cool place (or fridge) to soften up. The following day, the filling should be fully absorbed into the cake base, making it incredibly soft and tasty.

Decorate the top with melted chocolate. Cut the uneven edges and slice.