Spelt Honey Cake

INSTRUCTIONS

• 1
  In a large bowl, mix the flour, flakes, baking powder, soda, and gingerbread spice. Mix everything and add honey, eggs, and milk. Knead into a compact dough with your hands and let it rest on the counter for about 20 minutes.
• 2
  Meanwhile, preheat the oven to 170 °C (fan-assisted), prepare a baking sheet and line it with baking paper.
• 3
  After resting, flour your work surface and roll out 6 equally sized circular sheets from the dough (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 large bowl, combine quark, cream cheese, honey, and cinnamon and whisk 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 all sheets are used, then spread the cream over the entire surface of the honey cake. Once the honey cake is prepared this way, add the topping and refrigerate for at least 8 hours, preferably overnight.