POLISH ICEBOX CAKE (MIODOWIEC)
 
 
Ingredients
  • FOR THE BISCUITS
  • 500g plain flour
  • 200g unsalted butter, softened
  • 150g caster sugar
  • 100g (3 tbsp) honey
  • 2 eggs
  • pinch salt
  • FOR THE SEMOLINA BUTTERCREAM
  • 1L (4 cups) milk
  • 4 tbsp semolina
  • 110g (1/2 cup) sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 300g unsalted butter, softened
Method
  1. Preheat the oven to 180 C (350 F) and line as many round trays as you have with baking paper (you'll need 8 in total but can always rotate them).
  2. To make the biscuit dough, knead all the ingredients together by hand, in a food processor or in an electric mixer.
  3. Divide the dough into 8 equal parts. On a floured surface, roll out each ball of dough into a very thin round, until it is the size of a dinner plate. Place a dinner plate upside down on top of the rolled out dough and trim around it to remove the excess.
  4. Place the rolled rounds of dough onto the baking trays and bake for 7 - 8 minutes until golden. Set aside to cool.
  5. Meanwhile, make the buttercream. Boil the milk, semolina, sugar, vanilla and salt together until thick.
  6. Place in a heatproof bowl and cover with plastic wrap directly on the surface. Refrigerate until cool.
  7. Beat the butter using an electric mixer until pale and creamy. Add the semolina a couple of tablespoons at a time, until it is all combined.
  8. To assemble the cake, place a biscuit round on a serving plate. Top with about half a cup of semolina buttercream and spread it evenly around using an offset spatula. Top with another biscuit, and repeat the process until all the biscuits and buttercream are used, finishing with a layer of buttercream.
  9. Optionally, drizzle melted chocolate over the top.
  10. Keep refrigerated. Best served the next day. Serves 10.
Recipe by Butter Baking at https://www.butterbaking.com/2012/05/12/polish-icebox-cake-miodowiec/