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)

Method

1. Preheat oven to 180°C (fan 160°C)
2. Mix together sour cream, icing mixture and vanilla.

   Store in fridge

3. Melt butter and sugar in a saucepan.

   Remove from the heat early so the eggs don't scramble.

4. 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.

5. Remove from the heat, add flour and mix.

   Add the flower in 3 batches to make it easier to mix

6. Split dough into eleven balls, cover with a damp towel.
7. Roll a ball flat, and cut into a circle.

   Use roughly 6" plate or saucer as a stencil, 8" for the large version.

8. Cook the circle and it's offcuts for 2 minutes.

   While it cooks, roll out the next one.

9. Repeat for all eleven.

   Create a stack of cooked layers as you go

10. 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 off cream for each layer, all the way to the edges.

11. Cover the sides and top of the stack with the cream.

    Then clean up any spilled or leaked around the cake.

12. Break up the offcuts into crumbs

    Use your fingers or a food processor

13. 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.

14. Rest for at least six hours.

    The layers need to absorb the cream. If you cut it early it will be sloppy.