Napoleon Cake

Ingredients

4 eggs

4 cups flour

4 tbsp honey

150 g butter

1 cup sugar

1.5 tsp baking soda

For the frosting:

1250 ml full-fat sour cream

1.5 cups powdered sugar

1 lemon

Vanilla to taste

Melt the honey, sugar, and butter in a double boiler, cool slightly, stir, and beat in the eggs. Then add the baking soda, gradually fold in the flour, and knead the dough.

The dough should have a buttery consistency. Divide it into 8-10 balls and place them in the refrigerator or freezer. While the dough is setting, begin preparing the frosting.

Finely grate the lemon. If you prefer a bitter lemon peel, grate it in with the peel. Whisk the sour cream and powdered sugar until thick, then add the vanilla and grated lemon, whisk thoroughly, and refrigerate.

Take one piece of dough at a time, roll out thin layers on parchment paper, carefully prick with a fork in several places, and bake in the oven at 180°C until golden brown. Make the layers as thin as possible so they soak better.

Collect and crush any crumbs left over from baking the layers – they can be used to decorate the cake.

When all the layers are ready, begin shaping the cake. Thoroughly spread each layer with cream and top with the next layer. Decorate the top of the last layer with cream and sprinkle with crumbs. You can also decorate the sides of the cake in the same way.

 The finished cake can be decorated with white or milk chocolate, nuts, fresh mint leaves, berries, and other delights.

Enjoy!