This is one of those staple cakes that should be done in advance as it tastes better on day two or three. Semolina cream and jam is sandwich in between three layers of cake, which is partially covered in chocolate glaze and decorated with toasted almonds.

Cake:
~ 3.5 cup flour
~ 7 Tbsp cornstarch
~ 1 tsp baking soda
~ Pinch of salt
~ 3/4 cup sugar powder
~ 14 Tbsp butter, room temp.
~ 2 eggs
~ 3 Tbsp honey

Semolina Cream:
~ 750 ml milk (3 cups)
~ 3/4 cup sugar powder
~ 6 Tbsp semolina
~ 10 Tbsp butter
~ 1 tsp vanilla extract
~ 1/2 tsp almond extract

Chocolate Glaze:
~ 4 Tbsp butter
~ 2 Tbsp sugar powder
~ 1 tsp cocoa
~ 1 Tbsp mascarpone
~ 2 Tbsp chocolate chips

Toppings:
~ Plum jam
~ Toasted almonds

Make cake batter
Prepare flour: In a bowl sift flour, cornstarch, baking soda, salt, sugar.

To the flour add butter and mix together. Then add eggs and honey. Form dough into a disc. Divide into 3 equal pieces.

Line 9″ spring form (red) with parchment paper, butter the sides. Place 1 out of 3 dough discs and spread on the bottom of the springform.
Bake at 350°C for 11-15 min until golden brown. Cool off.
Repeat this process 2 more times. At the end of the process, there will be 3 cakes.

Make semolina cream
Prepare milk: In a pot heat up milk (until only warm), then add semolina flour while mixing constantly until thick. Set aside to cool off.

Prepare butter: In hand mixer beat butter until light and fluffy, then add sugar powder.

To the warm milk add spoon by spoon of butter while constantly mixing it. Then, add vanilla extract and almond extract.

Assemble cake 
In 9″ springform, place 1st cake piece, spread plum jam, and a layer of semolina cream on top.
Then place 2nd cake piece on top, spread plum jam, and a layer of semolina cream on top.
Then place 3rd cake piece on top, spread plum jam, and a layer of semolina cream on top.

Prepare glaze 
In the pot mix butter, sugar powder, cocoa, mascarpone, and chocolate chips. Mix all in a pot until combined. Pour hot chocolate glaze over the cake.

Sprinkle cake with sliced, toasted almonds. Once the cake is cooled, cover w/foil and put in the fridge.

*Notes: Cake is best on 2 or 3rd day.
Glaze has great taste, stay on, but cools off fast so use it when hot.