Walnut brittle cake

Ingredients for 1 servings:

• 75 g walnuts
• 4 eggs
• 75 g honey
• 110 g spelt
• 1 pack of baking powder, preferably cream of tartar
• 150 g walnuts
• 35 g honey
• 30 g butter
• 500 ml cream
• 6 tbsp maple syrup
• 2 pinches vanilla
• 13 extra walnuts (walnut halves) for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wholemeal cake or wholegrain cake

Finely grind the spelt. Finely grate the nuts for the dough. Separate the eggs. Beat the egg yolks with honey and 4 tablespoons of water until frothy. Beat the egg whites with a pinch of salt until stiff peaks form. Slide the egg whites onto the egg yolk mixture. Mix the spelt flour with the nuts and baking powder and fold in. Line a springform pan with baking paper and pour the mixture into it. Bake in a preheated oven at 180°C for 20-25 minutes. Allow to cool and then cut in half horizontally. Roughly chop the walnuts for the filling. Melt the butter in a pan and add the honey, stirring until combined. Mix in the nuts. Allow the mixture to cool and then crumble. Whip the cream until stiff peaks form and flavor with the maple syrup and vanilla. Mix half of the cream with the crumbled nut mixture. Spread on the bottom layer. Place the top layer on top. Fill a piping bag with 4 tablespoons of the remaining cream and spread it over the top and sides of the cake. Pipe 12 dots of cream along the edge of the cake, including one in the center. Place the walnut halves on top of the dots. Refrigerate for a few hours before serving.