I present to you this famous and incredible whole wheat 80 golpes cake recipe. Because each recipe you love can be transformed and obtain magnificent results, even though it is whole grain. With an equally delicious taste, this cake has nothing to envy the traditional one. Cheer you up!
Of German origin, called Achtzig Schlag (80 golpes cake) known for being one of the few cakes that are prepared with yeast and not with baking powder. With a taste similar to the so-called “facturas” by Argentines and known for the versatility of the recipe. Being able to use different ingredients for its filling and preparation.
I must admit that I am amazed, it is the first time I have prepared such a whole grain recipe like this and the results seemed extraordinary to me. A flavor, an incredible texture, it is a really exquisite cake! And if they don’t tell you that it is prepared with whole ingredients, you won’t notice!
I thought it was a fantastic idea to share a mate, coffee, tea or whatever you like the most! And it can also be a dessert after lunch or dinner. A cake that has the right amount of sugar, neither little nor too much (it goes without saying that if you like very sweet ones you should increase the amount of sugar, in the notes I will tell you how).
Let’s talk a little about the preparation:
Unlike other cakes as I already mentioned, this preparation has yeast. This means that this recipe has necessary leavened times to obtain the final result. Its preparation is not complicated in itself, but it is not a recipe that is made quickly and at the moment.
Its famous name refers to a step in the preparation. In which it consists of hitting the dough against the table 80 times in a row without stopping. Without a doubt, this recipe is good to relieve tension and stress when you have had a bad day!
Today there are wonderful kneading machines. Which means that this recipe can be made faster and effortlessly. You just have to place all the ingredients and turn on. In this way you not only save steps, but also heavy work.
The dough in this recipe is commonly made with butter. Although there are people who make them with beef fat or margarine. In preference it would not replace it because it does not taste the same way. Just like croissants when replaced by margarine. Decide this according to your own taste and choice.
This cake may or may not have different fillings. Among which could be sweet potato paste, quince paste, milk caramel, chocolate chips, walnuts, almonds, raisins, etc. Or simply add soft butter and sugar. This is up to you whether or not you like to fill with other ingredients.
To make the dough rolls you have two ways: stretch the complete dough into a rectangular shape with a thickness of 5mm, fill, form a roll, cut the portions and place in the mold. The second would be to divide the dough into equal parts (as many parts as you want), individually roll out into a 5mm rectangular shape, fill, and then place in the mold.
It is recommended to unmold easily because it sticks a lot, place parchment paper in the bottom of the mold and then spread with butter. I also recommend using a removable cake mold. In this way it would be easier to remove the cake once it is ready. It works with any mold but make sure it is tall.
Finally, for a more attractive finish, brush the cake just removed from the oven with some jam (peach or apricot jam). When the jam is thick, a solution is to place a little bit in a jar, add a little water and boil it. Stirring constantly until the desired consistency is achieved.
The size of this whole wheat cake is large, ideal to share with the family. If you do not want to prepare so much quantity or do not dare to be your first time, you can reduce the quantity of the ingredients by half and make a smaller one. Let nothing stop you from enjoying this 80 golpes cake with whole wheat flour!
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
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- Whole wheat flour 700 g / 24,69 oz / 5 ¾ cup
- Whole cane sugar 140 g / 4,94 oz / 5 ½ tbsp
- Dry yeast 10 g / 0,35 oz / 2 tsp - Fresh yeast 30 g / 1,06 oz
- Sunflower oil 50 ml / ¼ cup / 3 ¼ tbsp
- Eggs 2
- Milk 325 ml / 1 ½ cup / 21 ½ tbsp
- Lemon and orange zest
- Vanilla essence
- Soft butter 100 g / 3,53 oz / 2 ½ tbsp
- Brown sugar 100 g / 3,53 oz / ½ cup
- Optional: sweet potato paste, quince paste, walnuts, raisins, etc.
- In a bowl place the liquid ingredients: the eggs, vanilla essence, lemon zest and the yeast dissolved in the milk. Mix
- Add the sunflower oil last.
- Add the whole cane sugar. Stir.
- Place the whole wheat flour on the table, make a hole in the middle (crown or volcano shape), pour the liquid preparation in the middle. Gradually integrate all the ingredients to form a dough. Once ready, proceed to give 80 consecutive hits without stopping on the table, with height and force. If you want to make the dough in a stand mixer, place all the ingredients in the bowl, knead until you get a soft and smooth dough. Cover the dough with plastic wrap and let it rise for 1 hour or until it is doubled in volume.
- Roll out the dough into a rectangular shape to about 5mm thick.
- Spread the soft butter throughout the dough. Spread the brown sugar and add the extra ingredients you want.
- Roll the dough firmly. Use a sharp knife to cut pieces of dough about 1.97 inches or the size you want (about 8-10 rolls).
- In a tall mold for cakes, place parchment paper in the bottom with butter. Place the dough rolls separated between them (when rising they will come together).
- Sprinkle with brown sugar (optional). Bake at a low temperature (160-180 °C / 320-356 ° F) for approximately 30-40 minutes or until it is golden.
- Paint with peach or apricot jam before it cools down (gives a great look)
- Once cold, unmold.
- You can use any type of granulated sugar (whole cane is always better).
- If you are not going to fill with paste, nuts, etc. You can add an extra 50 grams of sugar to sprinkle.
- Respect the leavening times.
- Store at room temperature covered with a plastic wrap or closed container so that it does not dry out.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate gradually.
- Consume preferably before 3 days.