Whole Wheat Raspberry Honey Cake

Ingredients

• 6 eggs
• 1 cup organic cane sugar
• 1/3 cup honey
• 2 tsp baking soda
• 310 grams *Soft white wheat berries
• 4 cups sour cream ((32 oz))
• 2 cups powdered sugar
• 1 cup heavy cream
• 8 oz cream cheese ((softened) )
• 4 oz Cool Whip ((half a container of a standard pack))
• 1/2 cup powdered sugar
• 1/2 cup evaporated milk
• 12 oz fresh raspberries

Instructions

1. 1

   --- Directions: ---

2. 2

   grease and flour two round 9-inch cake pans: Preheat the oven to 325°F. Butter and flour two round 9-inch cake pans and set aside.

3. 3

   whip sugar and eggs to make sponge cake layers: Make the sponge cake layers: In the bowl of a stand mixer, combine the eggs and sugar and beat over high speed for 5 minutes.

4. 4

   Add caramelized honey: Meanwhile, heat the honey in a small saucepan over medium-high heat until hot (not boiling). Whisk in the baking soda and cook for 30-45 seconds until golden brown. Remove from the heat and carefully add a tablespoon at a time to the eggs while they are being whipped in the mixer.

5. 5

   Add whole wheat flour: Turn off the mixer and add the freshly milled wheat flour. Using the whisk attachment, whisk the flour in one direction until fully incorporated.

6. 6

   Divide batter and bake: Divide the cake batter into the prepared pans and bake for 35-45 minutes until done. Cool for 10 minutes, then invert onto a cooling rack and cool completely.

7. 7

   Make sour cream filling: To Make the Sour Cream Filling, beat the heavy cream in a small bowl until soft peaks form. In a large separate bowl, whisk the sour cream and powdered sugar until smooth. Beat in the cream mixture and set aside.

8. 8

   Assemble the cake: slice each cake layer in half, crosswise. Place one layer onto a cake stand and wrap it with the cake collar. Brush with 3 Tbsp of evaporated milk, a third of the sour cream filling, and about 2 oz of fresh raspberries. Repeat twice, ending with the last cake layer.

9. 9

   Soak cake layers and refrigerate: Brush the top cake layer with 3-4 Tbsp of evaporated milk, and the remainder of the sour cream filling (it should be a thin layer). Allow it to sit, and soak up the cream for 6 hours at room temperature. Then refrigerate overnight.

10. 10

    Finish frosting the cake with a cream cheese frosting: The next day*, beat together the cream cheese frosting. Remove the cake collar and finish frosting the sides and top.

11. 11

    Garnish cake and serve: Place a heaping pile of fresh raspberries (6oz) in the middle and dust the berries with powdered sugar. Serve.