Polish Honey Cake {Miodownik}

To make the cake, put all dry ingredients into a mixing bowl, add butter cut into cubes, along with honey, milk and eggs. Work with your hands to form a dough. Divide the dough into 3 equal parts, and roll each part out into 9 x 13 inch (24 x 35 centimeter) rectangles - you can put the dough in between two pieces of parchment paper to help roll it out; the dough is quite sticky. Cool rolled-out dough (separated with parchment paper) in the fridge for two hours.

In the meantime, prepare pudding by beating pudding mix powder with milk in a medium bowl for two minutes. Place room-temp butter in another mixing bowl and whisk until fluffy. Start spooning pudding into butter and keep whisking until combined. Set aside.

When ready to bake, preheat oven to 320℉ / 160℃ and bake each sheet cake in a 9 x 13 inch (24 x 35 centimeter) baking pan, for 15–18 minutes. When baked, set aside to cool.

When cake sheets are cool, place the first one in a 9 x 13 inch (24 x 35 centimeter) baking pan lined with parchment paper. Add half of the cream mixture onto the bottom layer of the sheet cake, top with the second layer of cake and then the second half of the cream. Top all with the third cake layer, cover with plastic wrap and refrigerate overnight (or even two).

When done cooling, prepare topping: place chocolate chips in a bowl, in a small pan, heat up cream and pour over chocolate chips. Let sit for a few minutes and then mix to combine. Pour over the top of the cake. Decorate with walnuts. Store in the fridge until ready to serve, but make sure to bring to room temperature before serving, the honey will be much more aromatic, and the cake will be soft and tender.