Honey dough, smooth vanilla cream, tender apples, and a layer of roasted walnuts create a rich dessert with a pleasantly fruity flavor. These slices are made on a 35 × 25 cm baking tray and are finished with a chocolate glaze.
Preparation consists of several parts, which are gradually layered onto three baked sheets. The apple filling is set with gooseberry jelly, and the cream is made by combining vanilla pudding, butter, and sugar to taste. The result is a festive dessert suitable for coffee or as a sweet ending to a main course.
What You Will Need
For the honey dough:
- 875 g semi-coarse flour,
- 125 g sugar,
- 3 eggs,
- 4 tablespoons honey,
- 125 g butter,
- 1 teaspoon baking powder,
- 1 and 1/2 teaspoons baking soda.
For the walnut layer:
- walnuts,
- 1 tablespoon butter,
- sugar,
- honey.
The original recipe does not specify the exact amount of walnuts, sugar, or honey for the walnut layer, so adjust according to the size of your baking sheet.
For the vanilla cream:
- 300 ml milk,
- 1 package vanilla pudding,
- 200 g butter,
- sugar to taste.
For the apple filling:
- 1 kg apples, diced,
- 100 ml water,
- 2 gooseberry jellies.
For finishing:
- chocolate glaze.
The original recipe does not specify the exact amount of chocolate glaze, so adjust it to the size of your tray and the desired thickness of the layer.
Step-by-Step Preparation:
1. Preparing the honey dough: Mix the semi-coarse flour with sugar, eggs, honey, butter, baking powder, and baking soda. Work the ingredients into a smooth dough, then divide it into three equal parts.
2. Shaping the layers: Roll out each portion of dough to fit the 35 × 25 cm baking tray. Try to keep the thickness of all three layers similar so the slices will be easy to assemble later.
3. Preparing the walnut layer: Roast the walnuts in one tablespoon of butter together with sugar and honey. Spread the prepared walnut mixture over one of the three layers before baking; this will form a distinctive part of the dessert.
4. Baking the layers: Bake all three layers, with one of them topped with the prepared walnuts. Follow the instructions for your ingredients or bake until the layers are firm and golden. The original recipe does not specify the exact temperature or baking time.
5. Preparing the vanilla cream: Bring the milk to a boil in a small pot, add the vanilla pudding, and cook according to the package instructions. Combine the finished pudding with butter and add sugar to taste, creating a smooth cream for spreading between the layers.
6. Stewing the apples: Peel the apples if needed, dice them, and place them in a pot with 100 ml water. Stew until soft. There should not be large hard pieces left, as these would make slicing the finished dessert difficult.
7. Finishing the apple filling: Add two gooseberry jellies to the soft apples and mix thoroughly. Remove the pot from the heat and let the apple mixture cool, so it does not warm the prepared cream when assembling.
8. Layering the slices: On a 35 × 25 cm tray, layer the baked honey sheets, vanilla cream, and cooled apple filling. Spread each layer evenly to the edges so that each portion has a similar ratio of dough, cream, and fruit.
9. Finishing with glaze: Pour the chocolate glaze over the assembled dessert and smooth it into an even layer. Allow the glaze to set before slicing the dessert and serving it with coffee or as a dessert after the main course.
How to Work with the Apple Filling
Stew the apples with only the specified 100 ml of water until soft. After adding the gooseberry jellies, remove from the heat and let the mixture cool. Do not rush this step, as a hot filling could affect the consistency of the vanilla cream and make layering more difficult.
What to Watch Out for When Baking the Layers
The original recipe does not specify the baking temperature or time, so check the layers as you bake. They should be firm and golden when done. Spread the walnut mixture on only one layer before baking, not during the final assembly of the dessert.
Final Tip
Let the chocolate glaze set thoroughly before slicing. Use a sharp knife to portion the slices so the layers of honey dough, cream, and apple filling remain distinct. This dessert is perfect with coffee or as a sweet ending to a festive meal.
