Honey Cake

1. Put eggs, sugar, honey (raw honey (organic) or good quality honey is preferred), and good quality butter (not margarine or spread) into a pot.
2. Place the pot on medium heat and heat up while constantly stirring until the sugar completely dissolves and the butter melts.
3. Add 2 level teaspoons of baking soda. Quickly mix the ingredients. The mixture will increase in volume and become lighter in color.
4. Remove the pot from the heat and add the sifted flour.
5. Mix well.
6. At this point, the dough will be quite sticky. However, it should not be too runny! Now, leave the dough on the kitchen counter to "rest" and "mature" for 10 minutes. If the dough still sticks too much to your hands and the counter after this time, add a little flour, not more than 50 g, or the dough will become too dense and difficult to roll out.
7. Divide the dough into equal pieces. I get 12 layers with a diameter of 18 cm. You should also prepare baking sheets (parchment paper) in advance for the number of future layers.
8. Roll out and bake!
9. Before starting to roll out, preheat the oven. Honey cake layers should be baked at 180 degrees Celsius. Take a piece of dough, flatten it, and place it on a floured sheet of parchment paper.
10. Roll out very thinly, about 3 mm.
11. Pierce all the future cake layers with a fork in several places. You can stack them on top of each other directly on parchment paper without them sticking together.
12. Bake one or several layers depending on the capacity of your oven. Bake for a very short time, up to 5 minutes. Keep an eye on them!
13. Cut the warm cake layer immediately into a circular or whatever shape you prefered. Keep the trimmings.
14. The warm cake layer is quite soft, porous, light, and tender.
15. Remove the cake layers from the parchment paper. Usually, I place the layers on it after trimming to ensure they do not stick to each other. These are our golden honey beauties!
Assemble the cake!
16. For this cake, we need sour cream frosting. You can assemble the homemade honey cake without a ring for example, you do not often make cakes and have taken on the honey cake only because it does not require a special pan), but it is more reliable in one. I highly recommend it: nothing will leak, and the cake will be guaranteed to be even and beautiful! So, take a ring ( from a detachable baking pan or special Adjustable steel ring) line the walls with plastic wrap (I use Acetate Cake Collar, but any dense one will work).
17. Place the cake layer, spread frosting on top, add another layer, and repeat until all layers are used.
18. Spread a thin layer of frosting on the top cake layer to prevent it from drying out.
19. Cover with plastic wrap and refrigerate overnight.
20. Then, remove the cake and cover the sides with frosting or crumbs from the trimmings.
21. Place the trimmings in a blender and turn them into crumbs.
22. Cover the cake from all sides with the crumbs. The frosting on the sides should be enough for the crumbs to stick, but you can reserve some frosting to spread on the surface before adding the crumbs. However, if you do so, I recommend preparing slightly more frosting than indicated in the recipe. Decorate the cake as desired!