Healthy Cream Cake with Oat Base

Preheat the oven to 180 °C and line an 18 cm cake tin with baking paper.

Prepare the base: grind the oats into a flour-like consistency in a food processor, then pour into a bowl. Add the almond flour, 20 g honey, liquid coconut oil, and water, then knead the dough. Press the mixture into the bottom of the cake tin to a thickness of approx. 0.5 cm, smooth it out with the bottom of a glass, and bake for 10-15 minutes.

Meanwhile, prepare the pudding: bring 400 ml milk to a boil with 30 g honey over medium heat. Mix the remaining 200 ml milk with the pudding powder until smooth, then pour into the hot milk. Cook, stirring constantly, until thickened.