Honey Hazelnut Cake

Ingredients for 1 servings:

• 500 g flour (whole wheat or spelt flour)
• 100 g hazelnuts, ground
• 250 g honey, warmed
• 250 g sugar, white or brown
• 4 eggs
• 1 tsp clove powder
• 1 tsp ground cinnamon
• 1 packet of baking powder
• 400 g Cremefine or cream
• 300 g hazelnuts, ground
• 100 ml milk

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 15 minutes

with wholemeal flour and ground hazelnuts

Knead ingredients 1-8 into a dough using a dough hook and divide into 4 equal portions. Bake 4 layers one after the other in a round springform pan (at 175°C, 10-15 minutes each). Whip the Cremefine or cream, fold in 300g ground hazelnuts and divide into 5 portions. Brush one layer on both sides with milk, place on a cake plate and spread with some of the cream. Brush another layer on both sides with milk, place on top of the first layer and spread with another layer of cream. Repeat with the other two layers, spreading the fourth layer of cream on the fourth layer. Spread the fifth layer of cream over the edge of the cake. Chill for at least 5 hours (preferably overnight) so that the layers can absorb the cream well. Cut into 16 cake slices.