Spelt Honey Cake

10 SERVINGS

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INGREDIENTS FOR THE DOUGH

220 g whole grain spelt flour (+ 30 g for dusting)
200 g oat flour (ground oats)
½ packet of baking powder (6 g)
½ teaspoon baking soda
1 teaspoon gingerbread spice
50 g honey
2 eggs size M
140 ml semi-skimmed milk

INGREDIENTS FOR THE CREAM

500 g soft semi-skimmed quark
200 g cream cheese
60 g honey
1 teaspoon ground cinnamon

INGREDIENTS FOR DECORATION

50 g walnuts

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS

1
In a larger bowl, mix the flour, oats, baking powder, baking soda, and gingerbread spice. Mix everything and add honey, eggs, and milk. Knead into a compact dough and let it rest on the counter for about 20 minutes.
2
Meanwhile, preheat the oven to 170 °C (fan setting), prepare a baking sheet and line it with baking paper.
3
After resting, flour your work surface and roll out the dough into 6 equally sized circular sheets (about 0.3 cm thick). Place them on the baking sheet, put them in the oven, and bake for 14–16 minutes at 165–170 °C. After removing from the oven, let them cool (about 30–40 minutes).
4
While the sheets are cooling, prepare the cream and topping: In a larger bowl, place the quark, cream cheese, honey, and cinnamon and whip into a smooth cream. For the topping, finely grind (preferably in a blender or food processor) the nuts and one of the already cooled sheets.
5
Then start assembling the honey cake: Place 1 of the sheets on a plate and spread a layer of cream on it. Repeat the process until the sheets are used up, then spread the cream over the entire surface of the honey cake. Once the honey cake is prepared like this, add the topping and store in the refrigerator for at least 8 hours, preferably overnight.

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.