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Prepare the Cake Layers:
In a large heatproof bowl, combine sugar, butter, and honey.
Place over a pot of simmering water (double boiler method) and stir until melted and smooth.
Stir in baking soda and continue mixing. The mixture will foam slightly and turn a light golden brown.
Remove from heat and allow to cool slightly.
Whisk in the eggs one at a time until fully incorporated.
Gradually add flour, mixing until a soft dough forms.
Divide dough into 8–10 equal pieces. Roll each piece into a ball, cover, and chill for 30 minutes.
Roll each piece into a thin round (about 8 inches) and bake at 350°F (175°C) for 5–7 minutes, or until golden brown.
Let all layers cool completely.
Prepare the Filling:
In a bowl, mix sour cream, powdered sugar, and vanilla until smooth.
Chill for 20–30 minutes for a firmer consistency if needed.
Assemble the Cake:
Place the first cake layer on a serving plate and spread with cream.
Repeat the process with all layers, finishing with cream on top and sides.
Crumble one of the cake layers or use cake scraps to sprinkle over the top and sides.
Cover and refrigerate the cake for at least 6 hours (preferably overnight) to allow flavors to meld.
Serving and storage tips:
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