1) Pour the milk for the filling into a saucepan, add the vanilla extract and bring to a boil.
2) Remove from the heat and gradually add semolina while stirring continuously.
3) Put the saucepan pack on the hob and cook until it thickens, again stirring continually.
4) Leave to cool but stir occasionally to prevent a skin forming.
5) In the meantime put the softened butter and sugar for the filling in to a separate bowl and beat with a mixer until pale and fluffy.
1) Preheat the oven to 180 °C.
2) Place the sugar, salt, honey, milk and butter in another saucepan and heat them up (but don’t boil) until the butter and sugar melt.
3) Pour the mixture in a bowl, add the flour, baking soda and eggs.
4) Knead into a smooth dough and then divide into four equal parts.
5) Cover the dough balls until you roll them out to keep them warm.
6) On a floured surface roll out the first ball into a paper thin (1-2 mm) square.
7) Place it on a greased baking sheet, poke with a fork and put in the oven.
8) Bake for 4-5 minutes.
9) Repeat with the three remaining balls.
10) Allow all 4 layers to cool.
To assemble your Mézes krémes:
1) Beat the creamy butter filling with the semolina mixture.
2) On one layer of cake add half of the filling mixture.
3) Top with the second layer of cake and add a layer of apricot jam.
4) Top with the third layer and the second half of the filling.
5) Put the last layer of cake on top.
6) In a small pot bring sugar, cocoa powder and water to a boil.
7) Reduce the heat and cook for about 2 minutes more. Remove from the heat and immediately stir in the butter and allow to melt.
8) Pour the cocoa glaze over the cake and spread evenly.
9) Refrigerate the cake overnight before slicing.