Grated Cake

10 SERVINGS

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INGREDIENTS FOR THE DOUGH

180 g white spelt flour
40 g honey
50 ml semi-skimmed milk
2 egg yolks
2 tablespoons Dutch cocoa
80 g coconut oil in liquid state

INGREDIENTS FOR THE FILLING

350 g soft semi-skimmed curd
2 egg yolks
Honey
1 tablespoon vanilla extract

ALTERNATIVE TO VANILLA EXTRACT

1 tablespoon vanilla protein

INSTRUCTIONS

1
First, preheat the oven to 190–195 °C, prepare a baking dish with dimensions 20 cm × 30 cm, and line it with baking paper.
2
In a larger bowl, mix flour, honey, milk, 2 egg yolks, cocoa, and coconut oil to create a firm, non-sticky dough (preferably using your hands). Shape the resulting dough into a ball, wrap it in cling film, and place it in the freezer for 10 minutes.
3
Meanwhile, in a larger bowl, combine the curd, 2 egg yolks, honey, and vanilla extract and mix thoroughly. Set the filling aside on the work surface and wait for the dough to firm up.
4
After the specified time, remove the dough from the freezer, divide it in half, and prepare the baking dish and grater. Grate the first half of the dough coarsely onto the bottom of the baking dish and then lightly press it with your palm to spread it evenly. Then spread the curd filling on top and coarsely grate the second half of the dough evenly over it.
5
Place the prepared cake in the preheated oven and bake for 22–25 minutes at 190–195 °C. Store the baked cake in the refrigerator, where it will last for 3–4 days.

Tip

Instead of vanilla extract, you can use vanilla protein, for example. Let the cake cool for at least 30 minutes after baking before cutting it into desired portions.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.