Poboznik holy semolina layered cake

Poboznik holy semolina layered cake

60 mins
Laura Edwards

Pobożnik is a very rare cake indeed. Not many people have even heard of it, however my mum’s cousin, Ania Majewska, mentioned that I should put it in this book and she sent me this recipe that had been jotted down from her mother’s (grandma Zosia, my grandma Ziuta’s little sister) slightly dusty memory of it. It’s like a tiramisu but more cakey in appearance.


Quantity Ingredient

For the dough

Quantity Ingredient
600g plain flour
300g caster sugar
2 eggs
125g unsalted butter
2 tablespoons honey
2-3 tablespoons milk
1 teaspoon bicarbonate of soda

For the filling

Quantity Ingredient
8 tablespoons semolina
500ml milk
200g caster sugar
200g unsalted butter
1 lemon, juiced
1 teaspoon vanilla extract
pinch salt

For the chocolate sauce

Quantity Ingredient
50g cocoa powder
150g caster sugar
120g unsalted butter
2-3 tablespoons water
handful pecan pieces, toasted


  1. Preheat the oven to 180°C. Grease three identical round tins, about 23 x 23 cm in diameter.
  2. Combine all the ingredients for the dough in a large bowl and knead them together, then divide into three portions. Roll each one to 1 cm height and place in the prepared tins. Bake for 40 minutes, until a deep golden colour. Leave to cool in the tins for about 10 minutes, then carefully remove from the tins and allow to cool completely.
  3. Meanwhile make the filling. Blend the semolina in a bowl with a little bit of cold water and mix to a smooth paste. Meanwhile put the milk into a pan and heat gently until just scalding. Pour the semolina paste slowly into the hot milk and simmer together for a couple of minutes. Remove from the heat and allow to cool and thicken – you could speed up the process by putting the pan in a bath of cold water.
  4. Once it’s completely cooled, blend it with the sugar, butter, lemon juice, vanilla extract and salt, adding all the ingredients in gradually, while you blend.
  5. Make the chocolate topping by placing the cocoa powder, sugar, butter and water in a pan and heat gently. Stir and simmer until smooth and thick, then allow to cool.
  6. Cut each cake in half with a sharp knife, so that you now have six layers. Place on a plate and then assemble the cake by spreading plenty of semolina cream between each later. Finish off with the chocolate sauce and pecans: pour the sauce over the top of the cake and allow it to dribble down the sides, then sprinkle pecan pieces all over the top of the cake.
eastern european
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