Orzechowiec – honey cake with nuts and coffee cream

• 150 gr Darbo blackberry-currant
• 60 g dark melted chocolate

Cake:

• 100 gr coconut sugar
• 650 g wheat flour
• 2 teaspoons of baking soda
• 3 spoons of honey
• 180 g soft butter
• 3 eggs M

Nuts in honey:

• 50 gr coconut sugar
• 300 g chopped walnuts
• 2 spoons of honey
• 60 g butter

Cream:

• 4 tablespoons coconut sugar
• 450 g cream cheese
• 60 g butter
• 4 teaspoons of instant coffee

1. Preheat the oven to 170°C (top and bottom heat). Line a rectangular baking pan (approx. 16 x 24 cm) with baking paper.
2. In a bowl, combine flour, sugar, baking soda, eggs, honey, and butter. Knead the dough thoroughly and divide it into three parts. Line the bottom of the pan with one of them. Bake for 10-12 minutes until golden brown. Transfer to a wire rack to cool, then remove from the pan.
3. Toast the nuts in a pan, add sugar, honey, and butter. Cook for 4-5 minutes, stirring constantly.
4. Pour the remaining batter into the pan. Bake for 10-12 minutes until golden brown. Transfer to a wire rack to cool, then remove from the pan.
5. Pour the third portion of the dough into the pan and bake for 8 minutes. Spread the nut mixture on top and bake for at least another 8-10 minutes. Remove, let cool in the pan, and then carefully transfer to a board or pastry board.
6. In a bowl, cream the butter with the cream cheese, sugar and coffee.