Classic honey cake

Almond flour, Water, Allulose, Vegan “Honey”, Coconut oil, Coconut flakes or flour, Flaxseed flour, Baking soda, Vanilla cream, Raspberry filling

Mix: 10 min, Cooking: 5 min, Let it stand: 5 min, Mix: 5 min, Heat on the stove: 5 min, To simmer: 5 min, Blend with a blender: 5 min, Knead the dough: 10 min, Chill in the refrigerator: 30 min, Cooking: 15 min, Bake in the oven: 12 min, Cooking: 15 min, Chill in the refrigerator: 4 h

Mix allulose (75 g), vegan “honey” (75 g), and water (25 g) in a saucepan.

The recipe for vegan honey is attached below.

Measure baking soda (6 g) into a separate bowl.

Grind light flaxseed (40 g) in a coffee grinder, pour in warm water (125 g), and let it sit for 5 minutes. Then add melted coconut oil (62 g) and “honey” flavoring (to taste), and blend with an immersion blender.

Mix almond flour (250 g) and coconut flour (62 g). Sift through a sieve if necessary.

Place the saucepan on the heat and keep the baking soda nearby. Once the allulose dissolves and the syrup becomes transparent, reduce the heat to low and add the baking soda. Stir until a caramel color appears.

Remove from heat and pour the syrup into the flaxseed mixture. Blend until smooth.

Add the resulting mixture to the flour. Mix first with a spatula, then with your hands in gloves until a pliable dough forms.

If the dough is too sticky, add a little almond flour.

Wrap the dough in plastic wrap and chill in the refrigerator for 20–30 minutes.

Divide the dough into pieces of 80 g each. Roll each piece between two sheets of parchment paper. Do not roll too thin.

Cut out a circle with a diameter of 16 cm. You should get 10–11 layers. Use 7 for the cake, and the remaining ones for decoration.

Gather the scraps and roll them out again. Transfer the layers onto parchment and prick with a fork.

Bake at 160°C for 10–12 minutes. Cool on a rack. The layers will harden after cooling.

Cake Assembly

• place a board on a turntable;
• lay the first layer, pipe vanilla cream on it;
• place the next layer, pressing down on the edges and in the center to create cream;
• repeat the layers, adding raspberry filling on layers 2, 4, and 6;
• cover the cake with cream on top and sides, smoothing with a spatula;
• blend the remaining layers in a blender, sift, and sprinkle the cake on top and sides.

Recipes for cream and raspberry filling are attached below.

Place the cake in the refrigerator for at least 4 hours or overnight.

Storage time in the refrigerator is up to 3 days. In the freezer — up to 30 days.