Albinita: Romanian Honey Cake With Plum Jam & Cream
This classic Romanian dessert is known for its soft, tender layers and beautifully balanced flavor. The honey baked into the delicate cake layers pairs perfectly with a light semolina cream and a layer of tangy plum jam.
It keeps wonderfully in the fridge for several days (we’ve tested up to four), making it an ideal make-ahead cake that only gets better with time.
Albinita: Romanian Honey Cake With Jam & Cream
Albinita is a classic Romanian honey cake made with thin, lightly caramelized layers filled with a delicate semolina cream and tangy plum jam. After resting overnight, the layers soften into a beautifully tender, sliceable dessert with a perfect balance of sweetness and gentle citrus notes.
Ingredients
For the dough layers:
- 500 gr flour (add gradually)
- 100 gr sugar
- 150 gr honey
- 130 gr butter 85% fat
- 2 eggs
- 1 level tsp baking soda
- 1 pinch salt
- 1-2 tbsp milk (if needed)
For the cream:
- 120 gr semolina
- 600 ml milk
- 150 gr sugar
- 250 gr butter 82% fat, softened
- 1 vanilla extract
- Zest of 1 lemon
- 300 gr plum jam
Instructions
Make the dough:
- Make sure all the ingredients are at room temperature.
- In a heatproof bowl, combine the sugar, honey, butter, eggs, baking soda, and salt.
- Place the bowl over medium heat and cook, stirring constantly, until the mixture becomes smooth and turns a light copper color. Do not let it boil or overheat.
- Remove from heat and allow the mixture to cool until warm (not cold).
- Gradually add the flour, mixing until you get a soft, smooth, slightly tacky dough.
- If the dough feels too firm or dry, add 1–2 tablespoons of milk.
- Then divide the dough into 4 equal portions
Roll and bake the layers:
- Working with one piece at a time, roll the dough thinly on lightly floured baking paper.
- Keep the remaining pieces in a slightly warm place (not hot). This helps keep the dough soft and prevents it from drying out or cracking.
- Transfer the sheet (with the paper) onto the back of a baking tray.
- Bake at 180°C (355°F) for 8–10 minutes, until lightly golden at the edges.
- Repeat with remaining portions. Let layers cool completely on a rack.
- The layers will harden but they will soften with the cream. While waiting for the rest of the layers to bake, cover lightly to prevent over-drying.
Make the semolina cream:
- In a saucepan, bring the milk and sugar to a boil.
- Slowly add the semolina, whisking continuously to prevent lumps. Cook over low heat for about 5 minutes until slightly thickened.
- Remove from heat and let it cool completely.
- Once cool, mix in the butter, vanilla, and lemon zest until smooth and creamy.
Assemble the cake:
- Place the first layer on a tray and spread with half the cream.
- Add the second layer and spread with plum jam.
- Add the third layer and spread with the remaining cream.
- Top with the final layer.
Rest and serve
- Cover and refrigerate overnight (at least 12 hours).
- Before serving, dust with powdered sugar.
Notes
Chef Tips
- Don’t let the base mixture cool completely before adding flour
- Add flour gradually—don’t force all 500 g
- Dough should be soft and pliable, not dry
- Keep unused dough portions slightly warm and covered
- Roll while slightly warm for best results
Tried this recipe?Let us know how it was!
Related: Amandine (Romanian Chocolate Cake)
Related: Romanian Vegan Donuts
Related: Papanași: Romanian Fried Donuts
Related: Sweet Cottage Cheese Dumplings: Romanian Papanași Fierți
Related: Poale-n Brâu: Romanian Sweet Cheese Buns
I’ve made this a few times but sometimes when I do the dough won’t stick to its self and cracks before cooking, any tips on how to prevent this?
Hi Jacob,
That usually happens when the dough is a bit too dry or has cooled too much before rolling—this recipe can be a little sensitive to that.
A few things that should help:
– Try not to let the mixture cool completely before adding the flour—it should still be slightly warm so the dough stays pliable.
– Add the flour gradually rather than all at once—you may not need the full amount.
– The dough should be soft and slightly tacky, not firm or dry. If it feels stiff, add 1–2 tbsp of milk to loosen it.
– When working, roll one piece at a time and keep the others in a slightly warm place (not hot) so they don’t dry out.
Once you get the texture right, it should roll easily without cracking. Please do let us know if you found these tips helpful and if they helped prevent the dough from cracking.
Best,
Chef’s Pencil