Layered Honey Cake

Ingredients

For the cake layers:

Butter 50 g

Sugar 250 g

Eggs 3

Honey 2 tbsp

Baking soda 1 tsp

Salt 1/2 tsp

Flour 550 g

For the frosting:

Fat sour cream 850 ml

Vanilla sugar 1 tsp

Sugar 200 g

Walnuts 100 g

First, prepare a double boiler, as the ingredients for this dough need to be mixed and heated together. Place the butter in a bowl and let it melt. Meanwhile, in a separate bowl, beat the eggs with sugar and add them to the butter.

Reduce the heat to low and simmer for a couple of minutes, stirring constantly. It's best to use a wooden spatula for this.

Add honey, salt, and baking soda and heat until the honey is completely dissolved and the mixture is smooth and thick.

Now you can remove the saucepan from the water bath and slowly stir in the flour, a little at a time. Knead the dough and let it rest, covered with plastic wrap, for 20-30 minutes.

After this time, divide the dough into 6 equal parts, roll each one out, and bake in the oven at 180°C for 5-7 minutes until the layers are lightly golden. While you're rolling one layer, the other will bake, streamlining the process, and in about half an hour, all the layers will be ready.

While the layers are cooling, let's prepare the frosting. It's very simple: mix sour cream with vanilla and regular sugar. The most important thing here is the thickness and fat content of the sour cream. It should be as thick as possible (ideally, use country sour cream), otherwise the cream will be too thin.

Place the finished cream in the refrigerator for about 10 minutes. This time will be used to grind the walnuts. You don't want them to be a powder, so it's best to use a sharp knife rather than a blender.

Now the most crucial moment has arrived: it's time to assemble the cake. Take a large plate or tray, lay out the first layer, generously spread it with cream, and sprinkle with nuts.

Then do the same for the next layer, and so on, down to the last layer. Coat the top layer with the remaining cream, making sure to cover the sides. Refrigerate overnight.

Enjoy!