This is an amazing and light cake. Made with honey and lemons... Just enough sweetness. Its actually a European cake that my Grandma taught my sisters and I to make. My grandma calls it "Medena Pita" in Serbian. One time she made it for us and we asked for the recipe, but she said she wanted to show us how to make herself. So one freezing night (and i mean freezing like below 0!) We went and had bonding time with my grandma. And of course my Grandpa too:)
This is a make ahead dessert, which is pretty cool.
Ingredients for the Cake:
1 cup sugar
2 Eggs
2 tablespoons Honey
2 tablespoons Oil
1 teaspoon Baking Soda
1 teaspoon Vinegar
21/2 cups Flour
The Filling:
2 cups Milk
1/2 cup Cream of Wheat
1 cup Butter (room temp.)
1 cup Sugar
1 whole lemon
1 teaspoon Vanilla
Filling
I like to start off with the filling because the cream of wheat needs to be completely cooled. I keep it in the freezer while I make the cake.
Boil the milk and put the Cream of wheat in the boiling milk for about 1 min, and cool.
Beat the butter and sugar. Then add the cooled cream of wheat (it should be pretty dense, so you can break it up a bit). Zest the Lemon peel, and squeeze out the juice out of remaining lemon. Slowly add the lemon juice, vanilla, and lemon zest. Scrape down edges and beat well one last time. Divide into 3 parts.
Cake
Preheat Oven to 375 F.
Mix together the sugar, eggs, oil, and honey. Combine the Baking soda and vinegar into something small (my grandma used a shot glass). Once you combine the baking soda and vinegar, add it to the sugar, eggs, oil, and honey mixture. Then add the flour. Mix well. Divide it into four equal parts.
Flip a cookie sheet over so its upside down (this helps so you can slide the cake off easily) grease the sheet very well with Crisco (i like to use coconut oil) and dust with flour. Put one of the fourths of cake dough on a cookie sheet and roll out very thin into a square shape. Its a little difficult rolling it out, so you can use a piece of plastic wrap on top, and it helps keep it together while rolling it out. When you finish rolling it out use a fork and poke top of the cake every 2"
. Bake for 5mins or until brown. Do this with all four parts. These will be your layers.
With a flat knife scrape the cake off the sheet. Use one for the bottom layer and fill the other layers.
The Topping:
6oz of Semi Sweet Chocolate Morsels
3 tablespoons Milk
1 teaspoon of Oil
Melt together on a double broiler. And pour and smooth out on the top!
Let it sit about 24 hours in the fridge and the cake will become soft so you can cut it. So delicious! Enjoy:)
This is a make ahead dessert, which is pretty cool.
Ingredients for the Cake:
1 cup sugar
2 Eggs
2 tablespoons Honey
2 tablespoons Oil
1 teaspoon Baking Soda
1 teaspoon Vinegar
21/2 cups Flour
The Filling:
2 cups Milk
1/2 cup Cream of Wheat
1 cup Butter (room temp.)
1 cup Sugar
1 whole lemon
1 teaspoon Vanilla
Filling
I like to start off with the filling because the cream of wheat needs to be completely cooled. I keep it in the freezer while I make the cake.
Boil the milk and put the Cream of wheat in the boiling milk for about 1 min, and cool.
Beat the butter and sugar. Then add the cooled cream of wheat (it should be pretty dense, so you can break it up a bit). Zest the Lemon peel, and squeeze out the juice out of remaining lemon. Slowly add the lemon juice, vanilla, and lemon zest. Scrape down edges and beat well one last time. Divide into 3 parts.
Cake
Preheat Oven to 375 F.
Mix together the sugar, eggs, oil, and honey. Combine the Baking soda and vinegar into something small (my grandma used a shot glass). Once you combine the baking soda and vinegar, add it to the sugar, eggs, oil, and honey mixture. Then add the flour. Mix well. Divide it into four equal parts.
Flip a cookie sheet over so its upside down (this helps so you can slide the cake off easily) grease the sheet very well with Crisco (i like to use coconut oil) and dust with flour. Put one of the fourths of cake dough on a cookie sheet and roll out very thin into a square shape. Its a little difficult rolling it out, so you can use a piece of plastic wrap on top, and it helps keep it together while rolling it out. When you finish rolling it out use a fork and poke top of the cake every 2"
. Bake for 5mins or until brown. Do this with all four parts. These will be your layers.
With a flat knife scrape the cake off the sheet. Use one for the bottom layer and fill the other layers.
The Topping:
6oz of Semi Sweet Chocolate Morsels
3 tablespoons Milk
1 teaspoon of Oil
Melt together on a double broiler. And pour and smooth out on the top!
Let it sit about 24 hours in the fridge and the cake will become soft so you can cut it. So delicious! Enjoy:)
