Honey cake with walnuts
8 servings
120 minutes
Honey cake with walnuts is an exquisite dessert with deep roots in European cuisine. This cake embodies the warmth of home baking, and its history traces back to the traditions of sweet honey treats popular in various cultures. The delicate layers made with honey in a water bath gain softness and rich aroma, while the airy cream of condensed milk and butter makes the flavor rich and harmonious. Walnuts add a light crunch, enhancing the cake's textural play. This dessert is perfect for festive occasions; it literally melts in your mouth, leaving a sweet aftertaste with nutty notes. It is best served chilled to fully absorb its flavors.
1
For the cream, beat the condensed milk and melted butter (300 grams) with a mixer.
- Condensed milk: 1 jar
- Butter: 300 g
2
For the test, whisk eggs, sugar, honey, and a tablespoon of butter in a large bowl.
- Chicken egg: 3 pieces
- Sugar: 200 g
- Honey: 2 tablespoons
- Butter: 300 g
3
Place the obtained mixture in a boiling water bath for 15 minutes, stirring constantly.
4
Add baking soda (level teaspoons), mix, wait 1-2 minutes until the volume doubles.
- Baking soda reacted with acid: 2 teaspoons
5
Add 1 cup of flour (200 grams) and mix.
- Wheat flour: 500 g
6
Remove the bowl from the water bath, add another 1.5 cups of flour (300 grams). Mix the dough (it will be very thick) with a mixer and cool for 30 minutes.
- Wheat flour: 500 g
7
Divide the dough into 8–10 parts. Roll each part thinly into a pancake and bake in the oven on parchment paper for 2–3 minutes at 180 degrees.
8
Cool the ready cakes (they will become firm), spread with cream, and sprinkle with chopped roasted walnuts. Place in the refrigerator for a day (or overnight) to soak.
- Walnuts: to taste
