100 g butter
175 ml honey
2 tsp baking soda
1 tsp spirit vinegar
ca. 400 ml Birkkala White Spelt Flour
ca. 300 ml Birkkala Wholemeal Spelt Flour
Filling and frosting
500 g unflavoured cream cheese
240 g sour cream
1 can (397 g) condensed milk
200 ml lemon or apple juice (unsweetened)
Melt butter and honey in a pan over low heat until smooth mixture. Whisking gently add eggs, baking soda and vinegar (don’t let the mixture become too hot nor boil). Move the pan from heat and add flour in small batches. Note that the above mentioned amounts of flour are needed for mixing – you need more flour when kneading the dough. Knead by hand until the dough is smooth and firm. Split into 8 pieces.
Set each piece on baking paper sheets and roll until thin. Cut the rolled doughs with a mold (e.g. plate, Ø max. 20 cm) to 8 same sized rounds (crust layers). Set the excess dough on an extra sheet of baking paper. Bake each crust layer separately in oven at 175 °C for about 7 minutes, excess pieces for about 4 minutes. Let the crust layers cool.
Prepare the filling. Combine cream cheese, sour cream and condensed milk in a bowl, mix and set in a fridge for a few minutes to thicken.
Build the cake directly on a cake stand or a plate. Moisten each crust layer with juice before adding the filling. Place the layers one at a time on the plate and add filling on every layer. Cover the cake with rest of the filling. Crush the excess crust pieces e.g. in a blender and sprinkle over the cake. Let the cake set for at least 4 hours (preferably to the next day), so the crust will soften enough.