Honey-walnut cake: a moist dessert that tastes like heaven

Name: Honey-walnut cake: a moist dessert that tastes like heaven
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 16
Ingredients: 500 g plain flour; 150 g sugar; 2 eggs; 200 g cold butter; 2 tablespoons liquid honey; 2 teaspoons baking soda; 2 teaspoons milk; a pinch of salt; 350 g walnuts (coarsely chopped); 80 g granulated sugar; 120 g butter; 3 tablespoons honey; 300 ml milk; 1½ tablespoons plain flour; 1½ tablespoons potato starch; 80 g granulated sugar; 1 packet vanilla sugar; 250 g very soft butter; a little rum (optional)

i-Recipe.comRecipesHoney-walnut cake: a moist dessert that tastes like heaven

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Easy to prepare
16 portions
90 minutes

Jan, 28. 12. 2025

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This cake is ideal for festive occasions, family celebrations and holidays. Although it is baked from two layers, its preparation is not complicated and the result looks very luxurious.

The honey-walnut cake is one of those desserts that win you over from the very first bite. It combines honey dough, caramelized walnuts and a delicate buttery cream that needs time to fully meld with the layers. Resting is the key to making the cake beautifully moist and flavorfully balanced.

For 16 portions

Ingredients

Honey dough:

500 g plain flour
150 g sugar
2 eggs
200 g cold butter
2 tablespoons liquid honey
2 teaspoons baking soda
2 teaspoons milk
a pinch of salt

Nut layer:

350 g walnuts (coarsely chopped)
80 g granulated sugar
120 g butter
3 tablespoons honey

Cream:

300 ml milk
1½ tablespoons plain flour
1½ tablespoons potato starch
80 g granulated sugar
1 packet vanilla sugar
250 g very soft butter
a little rum (optional)

Preparation procedure

Nut mixture In a saucepan melt the butter, add the sugar and, stirring constantly, let it lightly caramelize. Stir in the honey and chopped walnuts. Mix the mixture thoroughly and remove from the heat. Use it while still warm, otherwise it hardens quickly.
Cream In a saucepan, mix the milk, granulated sugar, flour and potato starch. Cook, stirring constantly, until a thick cream forms. Let it cool completely. Into the cooled base gradually beat in the soft butter and vanilla sugar. The cream must be smooth and velvety.
Dough Put the flour, sugar, salt and baking soda into a bowl. Add the cold butter cut into pieces and use your fingers or a mixer to create a crumbly texture. Stir in the eggs, honey and milk and work into a smooth dough. Divide the dough into two equal parts and roll each into a rectangle the size of the baking sheet, approximately 40 × 30 cm.
Baking Place the first sheet on a baking tray lined with parchment paper and bake at 175 °C for about 10 minutes. Spread the still-warm nut mixture over the second sheet and also bake for 10 minutes at 175 °C.
Assembling the cake Lightly drizzle the baked bottom layer with rum, spread the cream evenly and top with the nut layer. Gently press the cake, cover it and place in a cool spot. Let it rest for at least 24 hours, ideally 2–3 days, so the layers soften and the flavors fully meld.

Number of servings

approx. 16–20 slices (baking sheet approx. 40 × 30 cm)

Total preparation time

approx. 90 minutes + resting time (min. 24 hours, ideally 2–3 days)

Important tips

The longer the cake rests, the better its taste and texture. A short resting time is possible, but the real magic happens only after a few days. The cake then slices easily and has a perfectly tender texture.