-2 ½ cups of honey-125g of butter-4 eggs-½ cup sugar-2 ½ cups plain flour-½ tablespoon baking powder-1 ½ cups sour cream or creme fraiche-2/3 cup of powdered sugar (to mix on cream topping)
1.) Place a glass bowl over a pot of boiling water. Melt honey in the bowl until it is liquidy/runny and add butter. Whisk together until butter is completely melted and then let it rest on low heat.2.) Combine sugar and eggs in an electric mixer at high speed,until the ingredients combine into a white creamy texture.3.) Mix flour with baking powder and baking soda and sift through a sifter and keep aside.4.) Remove the honey mixture from the cooker. It should now be golden brown and have a consistency of caramel. Fold in the whipped eggs and sugar. Slowly add flour and fold in a top to bottom motion.5.) You’ll need about five or six cake layers each about 8 inches in diameter and 2mm or 3mm thick. You’ll have some leftover batter which can be used for the grated decor at the top of and around the cake. Bake the leftover bater on a separate baking sheet.6.) Bake everything in a preheated oven at 177degrees for 45-60 minutes.7.) Whisk creme fraiche or sour cream with powdered sugar to make the cream topping.8.) Let honey cake cool down before layering with cream. Layer together in a cake pan, using generous portions of cream between the honey sponge cake. Decorate with finely grated honey cake.