Classic Slovakian Honey Cake Slices
Rich, creamy Slovakian honey petit fours made with thin layers of honey-flavored pastry filled with buttery vanilla pudding and jam, then topped with a smooth chocolate glaze. A festive treat that’s beautifully delicate yet indulgent.
Equipment
- saucepan
- mixing bowls
- whisk or hand mixer
- baking trays
- Rolling Pin
- baking paper
- knife or dough cutter
- refrigerator
- spatula
Ingredients
- 400 g plain flour
- 150 g caster sugar
- 80 g unsalted butter
- 4 tbsp milk
- 2 tbsp honey
- 1 egg (medium)
- 1/2 tsp baking soda
- 1 jar thick jam of choice (apricot or plum preferred)
- 500 ml vanilla pudding, room temperature
- 180 g icing sugar
- 250 g unsalted butter, softened
- 100 g chocolate (dark or semi-sweet)
- 180 ml whipping cream
Instructions
- In a saucepan, combine sugar, butter, milk, honey, and egg. Stir over low heat until melted. Add baking soda and stir until foamy (do not boil). Remove from heat.
- Stir in half of the flour, then transfer the rest to the work surface. Pour the mixture over and knead into a smooth dough. Divide into two equal halves and roll each into thin rectangular sheets to fit your baking tray.
- Place rolled pastry on a lined or greased baking tray. Bake each sheet at 180°C (356°F) for 10 minutes. Let both layers cool completely before assembling.
- For the pudding filling, beat icing sugar and soft butter until creamy. Gradually mix in vanilla pudding (at room temperature) until thick and smooth.
- Place the first baked layer on a tray. Spread pudding filling evenly over it. Top with the second layer and cut in half crosswise. Spread jam generously over one half and remaining filling on top if desired. Place the other half on top, press lightly, cover with parchment, and refrigerate overnight with a weight on top.
- For the chocolate glaze, heat whipping cream to a boil, pour over chopped chocolate, rest for 2 minutes, then stir until smooth. Spread over the chilled cake and refrigerate to set. Trim edges and slice into petit fours to serve.
Notes
These taste best the next day after chilling overnight. Use a thick jam like apricot or plum for best results. Keep refrigerated and serve slightly chilled. You can also freeze the unglazed cake for up to 1 month, then glaze before serving.