Honey Cake with whole wheat flour

What could be better than a cup of coffee or tea accompanied by delicious homemade pastries! For me, homemade cakes are love. Today, I want to share a tried-and-true cake recipe that always turns out well for me. Honey Cake with Whole Wheat Flour is perfect for those who enjoy moderately sweet, soft, tender, and aromatic baked goods.

Ingredients:

Cake layers

All porpoise flour – 300 g
Whole wheat flour – 300 g
Butter – 100 g
Eggs – 3
Sugar – 150 g
Honey – 3-4 tbsp
Baking soda – 2 tsp

Cream

Sour cream (20-25%) – 500 g
Heavy whipping cream – 500 g
Powdered sugar – 150 g
Vanilla sugar – 1 packet
Walnuts and hazelnuts – for decoration

Cooking process

1 First, let’s prepare the cake layers.

In a saucepan, combine butter, sugar, eggs, honey, and baking soda. Place the saucepan on the stove over low heat and stir continuously. The mixture should become smooth, start to foam, increase in volume, and become lighter in color.

Once this happens, remove the saucepan from the heat and add sifted flour of two types to the mixture. Knead the dough. You can initially do this with a spatula, and then, when the dough becomes difficult to mix, take it out of the saucepan and continue kneading it with your hands.

Roll out the dough and divide it into 8 equal parts. Shape each portion into a ball. Wrap the balls in plastic wrap and place them in a cool place for one hour.

2 After an hour, you can start rolling out the cake layers. Roll out each ball into a circle with a diameter of 24-25 cm. Use a lid to trim any uneven edges (you can bake the trimmings together with the cake layers, they will be used for decorating the cake).Bake the cake layers in a preheated oven at 180 C (350 F) on the convection setting for about 5-7 minutes. You can place multiple cake layers on different oven racks at the same time. This way, you can bake all the layers in a few batches.

Allow the baked cake layers to cool.

3 Cream preparation.

Using a mixer, beat the sour cream, heavy cream, powdered sugar, and vanilla sugar, gradually increasing the mixing speed. Continue beating for a few minutes until the cream is ready.

Spread the prepared cream onto each cake layer. Apply a generous amount of cream – don’t be shy. When covering the last cake layer with cream, also coat the sides of the cake. Spread the cream evenly.

The final touch is to sprinkle the cake on all sides with a mixture of crushed cake trimmings and nuts (the nuts should be toasted in a dry pan beforehand).

Place the finished honey cake in the refrigerator for at least one night to allow it to soak and meld together. The next day, you can enjoy this wonderful dessert!

I like this version of the Honey Cake for several reasons. Firstly, like all honey cakes, it turns out very soft, tender, and aromatic. Secondly, thanks to the addition of whole wheat flour and reduced sugar content, it is also a lower-calorie option and more nutritious.