4 cups milk

4 Tbsp wheat semolina (Kasza Manna)

2 Egg yolks

2 small vanilla sugar packets (18g total)

1 cup sugar

2.5 Cups flour

3 Tbsp honey

1 Tsp baking soda

3 Whole eggs

1 block unsalted butter (454g) - Room temperature

1 Jar plum butter

4 Tbsp cocoa powder

Dark chocolate bar (optional)

1. To start making the cake base, combine 1/4th of butter block (114g) + 1/2 cup of white sugar into bowl. Beat until sugar is incorporated.

2. Add honey + 3 eggs into the bowl. Mix until smooth.

3. Combine flour + baking soda into another bowl.

4. Add dry mixture to wet mixture slowly, and mix together. NOTE: you will probably need to switch to using your hands to mix as the dough will start to become too stiff for the electric mixer

5. Once dough is complete, separate into 3 pieces. Roll out dough very thinly (2-8mm) onto parchment paper.

6. Bake each piece individually at 350° for 7-10 min. Cake should be light golden colour

7. To make the cream frosting, you first need to cook the wheat semolina with milk.

8. Pour milk into a pot and set on stove for medium-high heat. Wait until milk boils. NOTE: Keep stirring the milk so it doesn’t burn, it can burn quickly!

9. Once milk is boiling, add the wheat semolina and remaining 1/2 cup of sugar.

10. Keep on medium heat and stir until the semolina thickens. Consistency should be similar to pudding.

11. Once complete, set to the side to cool down.

12. Once cooled down, mix in remaining 340g of butter + vanilla sugar. Once everything is mixed well, mix in the 2 egg yolks.

13. To start layering the cake: Spread a thin layer of plum butter on a cake sheet, then spread a layer of the cream frosting on top of that.

14. Next, place a cake sheet on top of the cake with the cream frosting. Divide the remaining frosting in half and mix cocoa powder into one half. Spread a layer of chocolate cream onto the layered cake.

15. Place the final cake sheet on top of the chocolate cream

16. Spread the final layer of regular vanilla cream on the third layer of cake

17. Grate chocolate shavings on top of the cake

18. Cover cake and let sit for 24 hours

19. Enjoy!

I know it may be tempting to eat the cake right away, but it’s very important to let it sit for a minimum of 24 hours. The cake needs time to absorb the moisture of the frosting which will make the cake much softer and more enjoyable.