A very tasty, soft, and aromatic cake! It is prepared in the simplest and easiest way. After soaking, the layers double in size!

Ingredients:

• Honey – 200 g
• Sugar – 50 g
• Eggs – 3
• Sour cream – 100 g
• Butter – 100 g
• Baking soda – 1 tsp
• Flour – 300 g

For the Cream:

• Sour cream – 450-500 g
• Vanilla sugar – 10 g
• Sugar – 2-3 tbsp

Preparation:

1. In a saucepan, mix honey, sugar, and butter. Heat until the sugar dissolves on low heat or in a steam bath.
2. Mix sour cream with baking soda and stir. Add to the hot mixture and heat again until it increases in volume and foam forms, about 1 minute. Transfer to another container, let it cool slightly, and then add the eggs one at a time, stirring well each time.
3. Next, add the sifted flour and knead the dough. Divide the dough evenly into five parts (each part should be about 170 g).
4. Place a portion of the dough on a baking sheet lined with parchment paper and spread it with a spoon according to the diameter of a springform pan or a drawn circle on the reverse side of the parchment.
5. Bake in the oven at 180°C on the middle rack for 5-9 minutes until golden brown. Trim the hot layer with a lid or a springform ring.
6. For the cream, mix sour cream, sugar, and vanilla sugar. Stir with a regular whisk and assemble the cake as shown in the video. Leave it to soak at room temperature for 2-4 hours, then refrigerate for 2-4 hours.
7. Crumble the leftover cake scraps and sprinkle them on top and sides of the cake. Form small balls from the remaining crumbs (if it doesn’t stick well, add a little water, sour cream, or milk). Dip each ball in honey (honey mixed with water in a 1:1 ratio) and roll it in the crumbs, decorating the cake. If there are not enough crumbs, you can bake one more layer using 1/3 of the ingredients or use cookies.