- Spelt flour type 630 (300 g)
- Natural honey (180 g)
- Butter (90 g)
- 2 chicken eggs (120 g)
- 2 teaspoons of baking soda (10 g)
- 2 teaspoons of gingerbread spice (8 g)
- A pinch of salt
- Milk 2% (400 ml)
- Sugar-free vanilla pudding (80 g)
- Plain Greek yogurt (400 g)
- 1 teaspoon vanilla extract
- Apples (500 g)
- 1 teaspoon of cinnamon
- 1 tablespoon of lemon juice
- Walnuts (40g)
Put the butter and honey in a pot and heat them over low heat, stirring constantly, until the ingredients are completely combined. Remove the pot from the heat and set aside to cool slightly. Add the eggs to the lukewarm mixture and mix thoroughly with a whisk or spoon until the ingredients are combined. Pour the spelt flour, baking soda, gingerbread spice, and a pinch of salt into a large bowl, then mix the dry ingredients. Pour the prepared honey mixture into the bowl and knead the dough until it has a uniform, soft consistency. Divide the finished dough into three equal parts and roll each of them out thinly on baking paper, adjusting to the size of the pan. Preheat the oven to 170°C. Bake each part separately for about 8-10 minutes, until lightly browned. Remove the baked dough from the oven and leave to cool completely.
Wash and peel the apples, then grate them using a coarse grater. Transfer them to a pot, add cinnamon and lemon juice, and cook over low heat for about 10-12 minutes, stirring until the apples soften and the excess juice evaporates. Set the apple mixture aside to cool. Pour a small amount of milk into a small bowl and mix thoroughly with the pudding powder until the mixture is smooth. Boil the remaining milk in a pot, then pour in the mixed pudding, stirring vigorously until the mixture thickens. Remove the pudding from the heat and leave it to cool completely. Put the Greek yogurt in a bowl, add the honey and vanilla extract, and then add the cooled pudding. Mix briefly, just until you get a smooth, creamy cream.
Spread the first part of the dough on the bottom of the pan and spread half of the cream on top. Then spread the entire layer of apples and cover with the second part of the dough. Next, spread the remaining cream and cover with the third part. Spread a thin layer of honey on top of the cake and sprinkle with chopped nuts.
Cover the finished honey cake and place it in the refrigerator for at least 6-8 hours, preferably overnight, so that the cake softens and blends well with the cream.
