Well I guess it is not secret anymore ;) We will now share our best kept secret with you. My grandmother guarded this recipe since years and was not willing to share it with anybody. No kidding this recipe is over a hundred years old. And it is soooooo delicious !
If you have any questions or anything isn’t clear, feel free to comment or write us, we will try to help you out =) Translating recipes is a bit of a pain, but I hope you will still be able to follow the instructions easily.
Happy Backing and we hope you’ll enjoy it =)
It's a simple honey-nut cake with a wipped cream filling. The cake itself is amazingly soft and fluffy and it is a typical winter cake.
Powder the finished dough with flour and cover it. Now let it rest for 24h in your fridge.
After that you have to roll out 4 layers (23cmx33cm).
I bake them about 10 minutes by 170 °C . But as most ovens are different I would advice you to better have a peak into yours from time to time. The dough is done when the layer becomes a nice brown colour and isn't shining anymore.
I bake one layer after the other, which meanss you will need about 40 minutes for this step.
When done, use a knive to carefully seperate the cake layer from the backing paper.
Filling the Cake
You can fill the layers when the cake is cooled down. For this you have to whip the cream with the sugar first, till the cream starts to stiffen. Now you add the cream stiffener and mix till you can turn the bowl upside down and the cream stays inside ;)
Not kidding here, it has to be very stiff before you should do the turning test =)
Set 3 tbsp of the cream aside for the later decoration. The rest I divide into 5 parts and fill the leaves with one part each and with the last two parts I cover the cake with the cream, yummmmm ;)
Lastly it is all about the decoration. I use the rest of the cream to add cream dabs . But you also can use chocolat, sugar pearls or what ever else comes into your mind.
Be creative and have fun =)
Hint 1: The dough is very sticky, which is why I roll it out on a backing paper, which I put back into the fridge, while rolling it out. This helps a lot and saves me from using loads of flour.
Hint 2: You should fill the cake a day before serving it. This way the cream is giving the moisture into the cake layers, making the whole cake very soft and juicy.