Honey Cake

Ingredients

3 eggs

1 cup sugar

3 tbsp honey

1 tsp baking soda

3 cups flour

For the frosting:

500 ml sour cream

3/4 cup sugar

In an enamel bowl, combine the eggs, sugar, and honey. Place the mixture over low heat and, stirring constantly, bring to a boil until the sugar dissolves (the mixture should be runny and drip off a spoon). Do not let it thicken.

Add baking soda and stir vigorously. Add flour until the dough is lightly sticky. Be careful not to add too much flour, otherwise it will be difficult to roll out the layers. Divide the dough into pieces and roll out 5-10 layers. It's easiest to roll them out on the back of a floured baking sheet (it's also a good idea to flour the rolling pin, as the dough will still be sticky). Prick the layers with a fork. Bake the layers in the oven at 220°C for 3-5 minutes, until golden brown.

Place the finished layers on a flat surface and trim to the desired cake shape. Never stack layers without frosting, as they will stick together. Place the trimmings in the cooling oven.

For the frosting, beat the sour cream and sugar with a mixer. Shake off any excess flour from the cooled layers. Assemble the cake, spreading frosting between the layers. Frost the top and sides with frosting, sprinkle with crushed cake trimmings, and grate a couple of pieces of chocolate on top. Refrigerate the cake for 12 hours to soak. The cake will soak and become soft.

 Bon appetit!