Step 1/8
- ½ cup unsalted butter
- 6 tbsp honey
- ½ cup sugar
- 1 tsp baking soda
In a pot with high sides, add butter, honey and sugar on medium-low heat, whisk until sugar is dissolved and it’s slightly bubbling then add the baking soda and whisk until it reaches a deep golden color. Turn off heat and set aside to cool for 5 mins.
Step 2/8
- 3 eggs
- 2 tsp vanilla extract
Once cooled, add vanilla and eggs one at a time, whisking after each addition until fully incorporated.
Step 3/8
- ¼ tsp ground cinnamon
- 3 cups flour
- ½ tsp salt
- sieve
- Spatula
- plastic wrap
Sift the flour, cinnamon and salt over the honey mixture in 3 additions, folding with a spatula until you reach the consistency of sticky clay. Turn onto a floured surface, cover with plastic wrap and refrigerate for 30 mins. Preheat the oven to 180 C.
Step 4/8
- 1 cup sour cream
- 1 cup full-fat Greek yogurt
- 2 cups heavy cream
- 6 tbsp confectioner’s sugar
- 1 tbsp honey
- hand mixer with beaters
- bowl
Make the filling by whipping together all the ingredients until firm peaks form, then refrigerate until ready to assemble the cake.
Step 5/8
- rolling pin
- silicone baking mat
- parchment paper
Divide the dough into 10 equal pieces. Roll each piece very thinly with a well floured rolling pin and cut with a plate or a round cutter to fit the cake pan you will assemble the cake in, trim the excess dough, as it will be baked as well. Prick the layers with a fork all around so it doesn’t puff.
Step 6/8
Bake each layer for 4-5 mins. Once all the layers have been baked and cooled completely, it’s ready for assembling. Put the baked trimmings and one layer of cake in a food process until it reaches the texture of breadcrumbs.
Step 7/8
- spatula
- plastic wrap
- cake pan
Spread about 1/3 cup filling on each layer until you finish all the layers. Dust the top and sides with cake breadcrumbs, then cover with plastic wrap and refrigerate overnight
Step 8/8
Slice, Serve and Enjoy!