Honey Cake

Ingredients

115g butter (185g large)
150g sugar (240g large)
2 eggs (3 large)
2tsp baking soda (3 tsp large)
100g honey (160g large)
450g flour (720g large)
750g sour cream (900g large)
250g icing mixture (300g large)
1tbsp vanilla (1.5tbsp large)

Notes

Choose sour cream with the higher fat content and fewer ingredients. This is often the cheaper brands.
Lasts 1 week refrigerated.

Method

Preheat oven to 180°C (fan 160°C)
Whisk sour cream, icing mixture and vanilla.
Place in fridge
Melt butter and sugar in a large saucepan on low heat
Add honey, eggs, and baking soda
Cook on low heat for 5 minutes, mixing constantly to avoid the bottom burning. It will expand and darken by a few shades.
Remove from the heat, add flour and mix.
Add the flower a third at the time, mixing in between to avoid clumps.
Split dough into eleven equal balls, cover with a damp towel.
I use a digital scale to divide them evenly but you can eyeball it you dare.
Roll a ball flat, and cut into a circle.
Use roughly 6" plate or saucer as a stencil, 8" for the large version.
Cook the circle alongside its offcuts for 2 minutes until golden brown.
While it cooks, roll out the next one.
Repeat for all eleven.
Create a stack of cooked layers as you go.
Stack each layer with cream between.
Use a small amount of cream under the first layer to stick it down to the cake board or plate. Add 2-3 tbsp of cream for each layer, all the way to the edges.
Cover the sides and top of the stack with the cream.
Then clean up any spilled or leaked around the cake base.
Break up the offcuts into crumbs
Use your fingers or a food processor.
Cover in crumbs.
Cover the cake in a heavy layer of crumbs, as much as will stick. Use handfuls at a time, starting with the sides, gently pressing the crumbs into the cream.
Rest six hours.
The layers need to absorb the cream. If you cut it early it will be too wet.