• 150 gr unsalted butter
• 2 large eggs
• 200 gr sugar
• 300 gr flour
• 1 teaspoon baking soda
• 2 tablespoons honey
• 300 gr sour cream
• 300 ml cream
• 150 gr powdered sugar
• 1 teaspoon vanilla extract
• In a deep pot add butter, sugar and honey and melt it over a medium heat. Use a whisk and move the mixture about, until it completely melts.
• Once its melted, leave the mixture for 30 seconds or so, or until it starts to bubble, add baking soda and start mixing with your whisk straight away and fast. The mixture will change color.
• Reduce the heat, and keep mixing for 3 min until the color changes to amber gold, but never stop whisking, or the mixture will burn quite fast.
• Leave the mixture to cool down to room temperature.
• Once it has cooled down, add 1 egg at a time.
• Then add sifted flour in stages and keep whisking. Once everything is incorporated, divide the mixture into two.
• Preheat oven to 400F.
• Take a silicon mat, copper mat or baking tray lined with parchment paper and place first half of the dough. Wet both of your hands, and stretch the dough across the whole tray, once it becomes sticky – wet the hands again and keep going until the dough is evenly stretched and shaped.
• And repeat with second half. (You should stretch it big enough to be able to cut 2 8-inch circles out of each layer, 4 all together).
• Bake each tray for 12-15 min at 400 F.
• Once baked, take it off the baking tray and cut into circles as soon as possible, the dough will be soft while hot and will harden once it cools down, so it is important to cut it straight away.
• Keep the leftover dough.
• Make the frosting, in a bowl.
• Add sour cream , vanilla extract, heavy cream, and powdered sugar and whisk everything until soft peaks and set aside.
• Place frosting in between each layer.
• And then use the leftover dough to cover the cake. ( Blitz the leftover dough with a rolling pin or crush in a food processor).
• Decorate the cake as you wish, and place in a fridge for 3-4 hours, best overnight.