Whole Wheat 80 Golpes Cake. Totally Delicious!

I present to you this famous and incredible whole wheat 80 golpes cake. 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 that alludes to a preparation step in which it consists of hitting the dough against the table 80 times in a row without stopping. If you have had a bad day, this recipe comes in handy to relieve tension and the stress that you have been accumulating in those days!

Nowadays with the existence of the wonderful stand mixers, this recipe can be made faster and without any effort. Put all the ingredients and turn on, you save steps and a heavy work. Although as I said, if you had a bad day and you want to take the opportunity to do it traditionally there is no problem, this is up to you!

The dough in this recipe is known to be commonly made with butter, although there are people who make them with beef fat or margarine. For my taste I would not replace it because it would be like croissants when butter is replaced by margarine, it will never taste the same. But hey, everyone decides based on their own tastes and I think it’s great.

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 the soft butter and sugar. t is up to you if you want to fill it with other ingredients.

To make the dough rolls, you can choose two ways: stretch the entire dough into a rectangular shape with a thickness of 1,97 inches, fill, form a roll and cut the portions to place in the source. The second would be to divide the dough into equal parts (as many parts as you want), individually roll out into a 1,97 inches rectangular shape, fill, and then place in the baking dish. Make it the way that is easiest for you.

The cake sticks a lot, which would help to unmold it without problems is to place parchment paper in the bottom of the mold and then butter. I also recommend using a removable cake mold so that it is easier for you to remove the cake once it is ready. It works with any mold but make sure it is tall.

For a more attractive finish, barely take the cake out of the oven, paint it with a little peach or apricot jam. If it is a very thick sweet, a trick is to put a few tablespoons of the sweet in a saucepan and add a little water, boil a few minutes stirring until it reaches the desired consistency.

The size of this cake is large, ideal to share with the family. If you do not want to prepare this amount or you do not dare to be your first time making a recipe like this, you can reduce the amount of ingredients by half and prepare a smaller one. Let nothing stop you from enjoying this whole wheat 80 golpes cake!

Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇

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Visit my general site Locos Por La comida where you will find all the recipes of Integralisimo, Locos Por Los Dulces and Veganisimos.

Whole Wheat 80 Golpes Cake

Whole Wheat 80 Golpes Cake

Integralisimo I present to you this famous and incredible whole wheat 80 golpes cake. 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… Cakes cakes, whole wheat cakes, cake recipes, whole wheat cake recipes, whole wheat, recipes, whole grain recipes, whole wheat desserts, whole wheatl breakfasts, whole wheat snacks, 80 golpes cake, 80 golpes whole wheat cake, Achtzig Schlag European Print This
Serves: 16 Servings Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )


  • Dough:
  • Whole wheat flour 700 g / 24,69 oz / 5,83 cup
  • Whole cane sugar 140 g / 4,94 oz / 10 tbsp
  • Levadura seca 10 g / 0,35 oz / 3 tsp - levadura fresca 50 g / 1,76 oz
  • Sunflower oil 50 ml / 1/4 cup
  • Eggs 2
  • Leche 325 ml / 1,63 cup
  • Lemon and orange zest
  • Vanilla essence
  • Filling:
  • Soft butter 100 g / 3,53 oz / 1/2 cup
  • Brown sugar 100 g / 3,53 oz / 1/2 cup
  • Optional: sweet potato paste, quince paste, walnuts, raisins, etc.


  1. In a bowl we place the liquid ingredients: the eggs, vanilla essence, lemon zest and the yeast dissolved in the milk. Mix.
  2. Add the sunflower oil last.
  3. Add the whole cane sugar. Stir.
  4. 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.
  5. Roll out the dough into a rectangular shape to about 5mm thick.
  6. Spread the soft butter throughout the dough. Spread the brown sugar and add the extra ingredients you want.
  7. 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).
  8. In a tall mold for cakes, place parchment paper in the bottom and butter. Place the dough rolls separated between them (when rising they will come together).
  9. Sprinkle with brown sugar (optional). Bake at a low temperature (320-356 ° F) for approximately 30-40 minutes or until it is golden.
  10. Paint with peach or apricot jam before it cools down (gives a great look)
  11. 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.

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