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!