Honey walnut layer cake with buttercream

Tip: tap a step to mark it as done.

1. Make the dough

   Dissolve the baking soda in 2 tsp milk. On a work surface, combine the all-purpose flour, powdered sugar, eggs, butter, honey, and dissolved baking soda. Knead into a dough and divide in half.

2. Bake the first layer

   Roll each half into a large rectangle directly on parchment paper to make it easier to transfer. Bake the layers on the parchment on the underside of a large baking sheet. Bake the first layer without any topping at 170 °C (340 °F) until golden, about 15 minutes, watching it closely.

3. Bake the walnut-topped layer

   Place the chopped walnuts in a skillet with the butter, powdered sugar, and honey. Let the butter, sugar, and honey melt, then toast the mixture until golden. Spread it over the second, unbaked dough layer while still hot. Bake this layer at 170 °C (340 °F) for about 15 minutes as well.

4. Make the buttercream

   Beat the butter with the vanilla sugar. Cook the milk, all-purpose flour, Solamyl, and sugar, stirring constantly, until thick, then let cool. Beat the cooled mixture into the butter until smooth.

5. Assemble the cake

   Drizzle the plain cake layer with 100 ml rum and let it soak in. Spread with the buttercream and cover with the walnut-topped layer. To keep the large top layer from breaking, cut it in half and transfer one half at a time.

6. Let the cake rest

   Let the cake rest for at least one day in a cool place, such as the refrigerator, but do not freeze it. It will seem hard right after assembly, but by the next day the layers will soften, the topping will remain crunchy, and the cake will slice neatly.

   Source: mimibazar.sk

Tip: Stir the walnuts constantly as you toast them in the butter and honey, and remove the pan from the heat as soon as the mixture turns golden. Honey burns quickly, which would make the walnuts bitter.

This recipe was translated from the Slovak original: Medovo-orechový koláč s maslovým krémom