Sheet Cake Slices with Vanilla Cream and Walnuts

Ingredients

• 250 g flour
• 250 g spelt whole‑grain flour
• 1 cube yeast
• 125 ml lukewarm milk
• 120 g brown sugar
• 120 g butter
• 1 pinch salt
• 1 untreated lemon (zest)
• 1 egg
• flour (for the work surface)
• 200 ml whipping cream
• 5 tbsp liquid honey
• 0.5 tsp ground cinnamon
• 200 g sugar
• 400 g chopped walnuts
• 2 packets vanilla pudding powder (for 500 ml milk to cook)
• 1 l milk
• 100 g sugar
• 1 pinch salt
• 200 ml whipping cream

Instructions

1. 1.

   Sift both flours into a bowl and press a well in the center. Crumble the yeast into it and mix with 5 tbsp milk, 1 tsp sugar and a little flour from the rim to make a pre‑starter. Cover and let rise in a warm place for about 15 minutes. Add the butter cut into small pieces, the remaining milk, sugar, salt, lemon zest, and egg to the starter. Knead thoroughly until the dough is smooth, elastic, and pulls away from the bowl. Cover again and let rise for 1 hour or until it has roughly doubled in volume.

2. 2.

   Line a baking tray with parchment paper.

3. 3.

   Knead the dough again vigorously, roll it out on a floured surface into sheet size, and lay it onto the prepared tray. Prick the dough several times with a fork and let rest another 10 minutes.

4. 4.

   Preheat the oven to 180 °C fan‑forced.

5. 5.

   For the topping combine cream, honey, cinnamon, and sugar in a saucepan and bring to a boil. Stir in the walnuts and spread the mixture evenly over the dough. Bake the cake for about 30 minutes until golden brown. Remove from the oven and let cool.

6. 6.

   Trim the edges of the cooled cake all around. Cut horizontally into halves and then cut each half into roughly 20 pieces. Enclose the lower base with a square ring to keep it intact.

7. 7.

   For the filling whisk the pudding powder into 8 tbsp milk. Bring the remaining milk, sugar, and salt to a boil. Stir in the pudding powder and bring back to a boil. Transfer to a bowl and cool slightly while stirring occasionally. Whip the cream stiffly and fold it in. Spread the pudding cream evenly over the lower half of the dough. Top with the cake pieces, press lightly, and chill for at least 1 hour before serving.