2 h 0 min

Step 1

Starting with the honey cake layers- in a small pot, add the honey, butter and sugar. Set the pot on medium heat, stirring constantly until the butter has melted.

Step 2

Then add the baking soda while whisking constantly, the mixture will immediately rise in volume and you will keep whisking until the mixture darkens in color to a dark golden brown.

Step 3

Remove from the heat and let the mixture sit for 10 minutes to cool.

Step 4

Add the eggs, one at a time while whisking. Once the egg has incorporated into the mixture, add another one.

Step 5

Once all the eggs have added in, add the flour and salt in two additions, folding them with a spatula into the mixture. Then you should have a pretty cohesive dough in the pot.

Step 6

Place the pot in the fridge for an hour. In the meantime preheat your oven to 320F or 160C, and prepare 10 sheets of parchment paper a little bigger than the size you want your cake layers to be.

Step 7

After the dough has been chilled, scoop 10 equal pieces of dough, place each one on each parchment paper. Using a rolling pin, roll the dough pieces as thin as possible.

Step 8

Place a plate (the size you desire your cake layers to be) on top of each sheeted dough. Cut around the plate and clean the edges. Remove the plate and make about 10-15 scoring marks with a fork.

Step 9

Bake each sheet for exactly 5 min. My oven is big enough to bake two at a time, but if you can’t just do one layer each time. Repeat until you finish baking all the sheeted dough.

Step 10

Make the filling- in a stand mixer’s bowl with a whisk attachment, add the heavy cream, sour cream/yogurt, sugar and vanilla. Whisk on a high speed until soft peaks form.

Step 11

Time to assemble- on a cake stand, add one tbsp of cream, and place one layer of honey cake on top. Brush the layer lightly with milk. Add a layer of cream and repeat covering with layers of cake, brushing with milk, and adding a cream layer until you piled all the layers of cake.

Step 12

Add the rest of the cream to the top and sides of the cake, and using a plastic scraper even the top and the sides.

Step 13

Optional- cover the sides (and the top of the cake if you'd like) with ground graham crackers.

Step 14

Place in the fridge overnight.

Step 15

Slice the day after and enjoy.

Step 16

YASSS!