Burgenland Semolina Cook Cake

For the Burgenland Semolina Cooking Cake, first bring water to a boil. In a suitable metal bowl that does not reach the water, mix eggs with sugar, butter, honey and cocoa with a mixer and whisk over steam for about 5 minutes. Allow mixture to cool.

Sift flour with baking powder and knead into the mixture with the dough hook. Let dough rest for half an hour, then divide into 10 equal parts. On each of 10 sheets of baking paper, draw a circle 26 cm in diameter, turn it over, place the dough in the center and press it slightly smooth with your hands. Place a second sheet of baking paper on top and roll out the dough very thinly. Remove the top paper, place the dough base on a baking tray and bake at 200 °C for about 4 minutes, carefully pull it off the tray and let it cool.

Carefully turn the base over and peel off the paper. Make 10 cake layers in this way. If necessary, straighten the edges a little – it is best to place the springform base on top and carefully trim off any protruding edges with a sharp knife.

Bring milk and rum to a boil, stir in semolina, reduce heat and cook for about 2 minutes, stirring constantly. Let cool completely. Cream butter with sugar until very fluffy, stir in cold semolina mixture and rum in stages. Divide the cream into 10 parts, spread one part on the first base, place the second base on top, press down gently with your hands, spread with one part of the cream and place the next base on top et

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