👩🍳 How to Make It:
1. Make the Dough Layers:
In a saucepan, melt butter, sugar, and honey together. Let cool a bit, then stir in eggs, baking soda, and flour to form a soft dough. Divide into 4 equal parts.
Roll out each part into thin rectangles (bake them on parchment paper if needed) and bake one at a time at 350°F (180°C) for about 5–7 minutes — just until golden. Let them cool.
2. Make the Cream:
In a pot, whisk milk, flour (or cornstarch), and sugar over medium heat until thick and pudding-like. Remove from heat and let cool.
In a bowl, beat the soft butter with vanilla until creamy. Slowly add in the cooled milk mixture and beat until smooth and fluffy.
3. Assemble the Cake:
Layer it like this:
Cake layer ➡️ cream ➡️ cake ➡️ cream ➡️ cake ➡️ cream ➡️ top layer of cake.
Press gently and chill in the fridge overnight to let the layers soften.
Dust with powdered sugar or drizzle with chocolate just before serving.
💬 Caption Idea (no hashtags):
There’s something so comforting about old-school desserts like this Hungarian Honey Cake 🇭🇺🍯
Soft honey layers, light and creamy vanilla filling, and the kind of flavor that only gets better after a night in the fridge. It’s delicate but rich, sweet but balanced, and honestly… totally irresistible.
If you’ve never made Mézes Krémes before, let this be your sign to try it. It’s one of those cakes that brings everyone to the table for “just one more slice.” 😋
A piece of this, a cup of coffee, and a quiet afternoon = pure happiness.
Want a no-bake hack or a version with jam between the layers? I can hook you up with that too, girl! 💃