Honey Nut Cake

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Honey Nut Cake
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Health Score:
5,6 / 10
1 hr 30 min.
ready in 3 h. 30 min.
Ready in


For the cake
150 grams butter
125 grams sugar
1 tablespoon Vanilla sugar
4 eggs
200 grams Pastry flour
2 tablespoons cornstarch
2 teaspoons Baking powder
100 grams ground Hazelnuts
50 grams chopped Walnut
2 tablespoons cocoa powder
butter (for greasing)
400 milliliters milk
1 packet Instant pudding (nut or cream flavor)
2 tablespoons honey
2 tablespoons toasted, ground Nut (for the icing)
250 grams Whipped cream
How healthy are the main ingredients?
Whipped creamsugarWalnuthoneyegg

Preparation steps


For the cake: Line the springform pan with parchment paper and grease with butter.

In a bowl, beat the butter with the sugar and vanilla sugar until light and fluffy. Beat in the eggs 1 at a time. In another bowl, stir the flour with the baking powder, cornstarch and cocoa powder. Stir 2/3 of the hazelnuts and 1/2 of the walnuts into the flour mixture. Stir the flour mixture into the butter mixture until smooth. Add milk if the dough is too thick.

Pour the batter into the prepared springform pan. Bake in a 180°C (approximately 350°F) oven until an inserted toothpick comes out clean, about 50 minutes. Remove cake from the oven, loosen edges, and invert onto a wire rack. Cool completely.


For the icing: Combine the milk and pudding mix in a pot and cook according to the package directions. Sweeten with honey if desired. Allow the pudding to cool. In a bowl, beat the cream until stiff. Gently fold the cream and toasted nuts into the cooled pudding.


For assembling: Slice the cake horizontally into 2 layers. Spread the bottom half with half the pudding mixture. Top with the remaining cake layer. Spread the top with the remaining pudding mixture. Garnish with the remaining hazelnuts and walnuts.