🍯🍰 Treat yourself to a slice of pure bliss with our Honey Walnut Layered Cake!
This decadent dessert features layers of moist, honey-infused cake and rich, creamy walnut, mascarpone and whipped cream filling. Each bite is a perfect balance of sweetness and nuttiness, making it an irresistible treat for any occasion.
Whether you’re celebrating a special moment or just craving something sweet, this cake is sure to impress.
Ready to indulge in pure delight? Try our Honey Walnut Layered Cake today! 🎂✨
Ingredients:
- 3 eggs
- 100 g sugar
- 140 g butter
- 130 honey
- 600 g flour
- 40 ml milk
- 1 teasp baking soda
For cream you will need
- 500 ml whipping cream
- 500 g mascarpone
- 100 g powder sugar
- 250 g ground walnuts
Procedure:
- Start the recipe by mixing in a heat proof bowl the eggs, sugar, honey, milk, baking soda and the butter together, then set the bowl over a pot of boiling water.
- Mix the ingredients until the butter is melted, then take the bowl off the water bath and let it cool to room temperature, before adding the flour until a soft but not sticky dough is formed.
- Let the dough rest in the fridge for 20 minutes.
- Shape the dough into a log then divide into equal sizes parts.
- This recipe can make about 8 to 9 equal sized parts dough.
- Next step is to spread over a baking paper the dough part into even sheets then place a cake form base over the dough and cut around it.
- Bake the dough in a preheated oven at 180 Celsius for about 5 minutes or until golden brown.
- After baking all the dough sheets is time to make the cream.
- In a bowl mix the whipping cream to soft peaks then add the ground walnuts and powder sugar than mix until the walnut are evenly distributed in the cream.
- With the help of a spatula incorporate the mascarpone cream into the walnuts and whipped cream.
- The last step is to assemble the cake, starting with the cake sheet then spread an even layer of cream, followed by another cake sheet.
- Repeat the process until all the cake sheets are finished then add a final layer of cream on top then sprinkle grounded cake sheet on top.
- Refrigerate for 6 to 8 hours or over night.
- Serve with a glass of ice cold lemonade.
- Enjoy!
