Honey Pie

This is probably one of the best desserts I've ever had in my life. I first had it recently, when I met Monika and instantly fell in love with it. So, I knew I liked it, I had the recipe, and this month's FBI Rukavice were a perfect opportunity to serve it to my family. Although, I've put a veto on eating it until I take photos, and then ate the most of it myself while doing it ;) This event was created by mamajac of Cooks and Bakes, who also made this dessert for the event btw :) Of course, as she was with me in Koprivnica and was also speechless when tasted Monika's Honey Pie.

Biscuit: 3 Tbsp milk, 2 Tbsp honey, 3 Tbsp oil, 150 g sugar, 400 g flour, 1 tsp baking soda, 1 egg, rum (you need this later when assembling).

Cook milk, oil, honey and sugar on medium heat until sugar dissolves, stirring continuously. Remove from heat. Sift flour with baking soda and pour hot milk mixture in it. Add lightly beaten egg, and knead into soft dough. Cover with a kitchen cloth and leave for about 15 minutes to rest. Then, divide it into 4 equal parts and flatten each piece as flat as you can on a piece of baking paper. Bake each biscuit in a preheated oven on 180°C for about 5 minutes, or until light golden. Stay in front of the oven, watch how it bakes carefully and be prepared to take them out fast as they could easily burn.

Cream: 500 ml milk, 5 Tbsp semolina, 150 g sugar, 1 bag vanillin sugar, 200 g butter, 3 Tbsp powdered chocolate (I used Nesquik, as suggested by Monika, and loved it).

Boil milk, sugar and vanillin sugar. Remove from heat and stir in semolina. Cook on low heat, stirring continuously, until it thickens and then remove from heat and cool down completely. Beat butter creamy with a mixer, and then, beat semolina cream in it. Divide into 3 equal parts and stir chocolate into one of them.

Assembling: Sprinkle one biscuit with rum, spread 1 part of white cream, cover with another biscuit, sprinkle with rum, spread chocolate cream over, cover again, again sprinkle, white cream, biscuit, rum. Don't worry if your biscuits aren't perfectly shaped. Cover tight with a cling film and leave in the fridge overnight. Tomorrow, you will be able to cut through the cake like through butter. Now, you can cut away the non-perfect parts and shape it as you like. Sprinkle with some powdered sugar before serving.