Honey layer cake with cocoa rolls and peaches

Tip: tap a step to mark it as done.

1. Make the dough

   Combine the honey, Palmarin, milk, sugar, eggs, and baking soda in a nonstick saucepan over low heat. Stir constantly until melted and combined. Add the flour and work into a smooth dough. Divide into three portions, two larger and one smaller, and work the cocoa powder into the smaller portion.

2. Bake the layers and cocoa rolls

   Roll out each light portion of dough to the size of a baking sheet. Bake each on parchment paper for about 10 minutes at 200 °C (400 °F). Divide the cocoa dough into 4 portions, roll each into a rope as long as the baking sheet, and bake for about 10 minutes.

3. Make the buttercream

   Cook the milk and pudding mixes into a thick pudding, then let cool, stirring occasionally. Beat the butter with the powdered sugar and vanilla sugar until light and fluffy, then gradually beat in the cooled pudding.

4. Assemble the cake

   Spread a thin layer of jam over the first light cake layer, followed by half the buttercream. Arrange the cocoa rolls evenly on top and press them into the buttercream. Arrange the sliced peaches around the rolls and spread with the remaining buttercream. Spread jam over the second cake layer and place it jam-side down on the buttercream.

5. Let rest overnight

   Place a weight on the cake and let it rest overnight. In the morning, spread jam over the top and pour over a glaze made by melting the chocolate with the shortening.

   Recipe by: Martuška Mlynarciková

Tip: Work with the dough while it is still warm; once cooled, it firms up and becomes harder to roll out. Make the cocoa rolls an even thickness along their entire length so the circles look uniform in every slice.

This recipe was translated from the Slovak original: Medové okaté rezy s kakaovými valčekmi a broskyňami