Ingredients
- Filling:
- 3 large eggs
- 200 g sugar
- 60 g honey
- 70 g butter
- 550 g plain flour
- 2 teaspoons baking soda
- 1 litre sour cream or thick crème fraîche
- 1 tbsp vanilla sugar
Preparation
Step 1
Mix sourcream with vanilla sugar. Set aside in the fridge until ready to use.
Beat eggs and sugar until creamy and fluffy.
Melt honey and butter in the microwave. Set aside to cool down.
Pour (3) to the egg mixture, mixing everything together. Add soda and mix again.
Add the flour in batches, stirring well until you get a thick but soft dough.
Preheat the oven to 180ºC. Divide the dough into 3 parts. Spread each portion of the dough thinly in the pan lined with baking paper. Bake each layer for about 8 mins.
Cool the cake completely and cut into 3 sections. This way you will get 9 rectangular pieces. Trim the sides of the cake evenly. ( Crumble the unwanted side of cake into fine pieces).
Spread sour cream between each layer of cake.
For the top of the cake, spread a thin layer of sour cream and Crumble the unwanted side of cake into fine pieces and sprinkle on top of it.
Set aside for 5 minutes and wrap the cake tightly in a large aluminium foil and store in fridge for a day so that the cream moistens the cake.