Russian Honey Cake

Mix 100 g of butter, 100 g of sugar and 125 g of honey in a pan and melt on low heat until combined. Pour the mixture into a bowl.

Add 25 g of rum or liqueur and wait a couple of minutes to let the mixture cool. Add 2 egg yolks and mix everything together.

Sift 300 g of flour, the baking powder, baking soda and salt into the mixture, then stir to combine.

Wrap the finished dough in cling film, giving it a flat shape as shown in the video, and leave it in the refrigerator for 1 hour.

Divide the dough into 12 parts. Roll out each part between two sheets of parchment paper, prick it with a fork and bake in a preheated oven at 200°C (400°F) for 2–3 minutes.

While the cake layers are cooling, let's prepare the frosting. Beat 600 g of sour cream with 100 g of powdered sugar for a couple of minutes.

Now you can assemble the cake. Place one cake layer, coat it with sour cream frosting, then add the next layer. Repeat until all layers are assembled.

When all cake layers are coated, wrap the cake in cling film, press it gently with an adjustable baking ring and refrigerate for 8 hours or overnight. This ensures that all the cake layers soak thoroughly.

Now let's make crumbs from the scraps of the cake layers. Grind them into crumbs; you can use a food processor. Remove the cake from the refrigerator, then take off the baking ring and cling film. Using a spatula, coat all sides with the crumbs.