Honey cake layers with chocolate, walnut and rum cream

Name: Honey cake layers with chocolate, walnut and rum cream
Ingredients: 3 eggs; 200 g sugar; 100 g crushed walnuts; 14 g baking soda; 4 tablespoons honey; 1/8 teaspoon salt; 600 g flour; 15 ml oil; 1000 ml milk; 100 g sugar; 64 g flour; 20 g cocoa; 250 g butter; 150 g ground walnuts; 3 tablespoons Nutella or 100 g grated chocolate; 5 ml rum essence; 100 g dark chocolate

Dessert - Honey cake layers with chocolate, walnut and rum cream by Teodora F. - Recipia

Honey cake layers with chocolate, walnut and rum cream soften overnight, and the honey keeps them moist. The cooked cream with cocoa, walnut and rum is spread between the layers, with grated chocolate on top; the next day, the cake cuts into soft layers. I use runny honey because it mixes easily into the dough. Prep: 45 minutes. Cook: 44 minutes. Rest: 9 hours. Total time: 10 hours and 29 minutes. Servings: 20. Approximately 460 kcal and 10 g protein per serving.

Ingredients

For the layers

3 eggs
200 g sugar
100 g crushed walnuts
14 g baking soda
4 tablespoons honey
1/8 teaspoon salt
600 g flour
15 ml oil

For the cream

1000 ml milk
100 g sugar
64 g flour
20 g cocoa
250 g butter
150 g ground walnuts
3 tablespoons Nutella or 100 g grated chocolate
5 ml rum essence

For the topping

100 g dark chocolate

Preparation

1. Beat the eggs with the sugar for 5 minutes, until the sugar dissolves. Add the crushed walnuts, baking soda, honey and salt, then gradually mix in the flour until you have a cohesive dough. 2. Divide the dough into 4 equal pieces and roll out the layers, using some of the measured flour to keep them from sticking. Oil the bottom of the pan, place the layers on it, and patch the dough directly on the pan if it tears. Bake each layer for 8 minutes at 180°C, until golden brown. 3. Whisk together the flour, sugar and cocoa for the cream. Gradually pour in the milk, stirring, then set the pan over low heat for 10 minutes, until it thickens to a thick cream. 4. Remove the pan from the heat, add the butter and stir. Return it to the heat for 2 minutes, stirring continuously, until the butter melts. Let the cream cool for about 1 hour, then add the ground walnuts, rum essence and Nutella or grated chocolate. Beat for 5 minutes. 5. Divide the cream into 4 portions. Spread one portion between each of the layers, then use the last portion on the top layer. Sprinkle with grated dark chocolate, cover the cake with plastic wrap and refrigerate for at least 8 hours, until the next day.

Notes

I make it the day before so I don't have too much to do in the last hour before the meal; covered, it keeps in the refrigerator for up to 3 days. Nutella can be replaced with 100 g grated chocolate; the cake contains gluten, walnuts, dairy and eggs. The walnuts in the layers can be left coarser, while those in the cream should be finely ground. If the honey has crystallized, warm it gently until it becomes runny, then let it cool before mixing it in. Roll out the dough while it is still slightly warm; if it tears, patch it directly on the pan. Add the rum essence without heating it; for rum flavor without alcohol, use 1 teaspoon alcohol-free rum flavoring. Cut the cake into small squares and serve with unsweetened coffee.