- Buckwheat honey 250g
- Sugar 250g
- Unsalted butter 70g – 14 teaspoons
- Lemon juice 30g – 6 teaspoons
- Baking soda 18g – 3.5 teaspoons
- Flour 600g
- 5 eggs
- Heavy cream ~37% 560g
- Powdered sugar 300g
- Sour cream 20% 550g
Melt honey, butter and sugar on water bath. Add baking soda and lemon juice. Wait a little until it rises. Add eggs and mix quickly. Immediately after add flour and mix.
Separate your dough into even sized balls. With a rolling pin, roll out each ball into a thin layer. Bake each dough layer until golden brown at about 150°C. Cut into desired shape (circles, squares, rectangles). Save the scraps for decorating the top layer.
Whisk sour cream with powdered sugar. Add whipped heavy cream.
Assembling the cake
Make your cake by frosting each layer with a big amount (~about 3 centimeters) of prepared cream. Put each layer on top of the other layer.
Decorate the top layer with cream and powdered scraps.
Let it sit in a fridge for about 4 to 8 hours. Cut and it is ready to eat.
In addition, add chocolate and whipped cream/vanilla ice cream on a dish.