Mole Hill Cake

First, preheat the oven to 180 °C and line a round baking tin (Ø 18 cm) with baking paper.

Then prepare the cake batter. In a food processor, whisk the egg whites with a pinch of salt into stiff peaks. Meanwhile, in a larger bowl, whisk the egg yolks with honey until light and foamy, then slowly whisk in the oil. After that, pour milk into the mixture and sift in the spelt flour mixed with cocoa and baking powder. Finally, gradually fold in the whisked stiff egg whites. Pour the resulting batter into the prepared round tin and bake in the preheated oven at 180 °C for 30 minutes. After baking, let the cake base cool completely.

Around the perimeter of the cooled cake base, create a circle about 1 cm from the edge, then scoop out the inside of the circle. When scooping, be careful not to damage the bottom of the cake base, as it must remain intact, otherwise the cake would fall apart. Set aside the scooped-out cake in a bowl and prepare the cream.