Classic Honey Cake with Sour Cream Frosting

Begin by combining the sugar, honey, and large eggs in a bowl. Mix thoroughly until well combined.

Add the unsalted butter and place over medium heat. Stir constantly until the mixture comes to a boil, then remove from heat.

Immediately add the baking soda while continuing to stir.

Allow the mixture to cool to room temperature, then sift in the all-purpose flour and knead until you form a dough.

Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours.

Once the dough is chilled, divide it into 8 equal portions. Roll each piece out individually and cut into circles with a diameter of 7 inches (18 cm).

If you want a crunchy topping for your cake, reserve the excess dough for decoration. Alternatively, shape the scraps into another cake layer.

Bake the layers in a preheated oven at 200°C (390°F) for about 3 to 4 minutes, or until they are golden brown.

Start preparing this frosting at least 6 hours prior to assembling the cake. Place a sieve over a deep bowl and line it with 2 to 3 layers of cheesecloth.

Pour all of the sour cream into the cheesecloth, tightly gather it, and place a weight (around 500 grams or 1 pound) on top. Refrigerate for at least 6 hours, preferably overnight.

When ready to assemble, whip the cold heavy cream with the sugar in a chilled bowl until you achieve stiff peaks.

Gently fold the drained sour cream into the whipped cream using a whisk on low speed.

Mix together the honey and hot water until the honey is fully dissolved. Allow it to cool to room temperature.

In a mixing bowl, combine the cold cream cheese, room temperature butter, and sugar. Beat together until smooth and creamy.

To assemble the cake, take one baked honey layer and moisten it with the soaking syrup. Spread a generous amount of the sour cream frosting on top.

Continue layering the cake by adding the next honey layer and repeating the soaking and frosting process. Once completed, cover the entire cake with the remaining frosting.

For a decorative touch, use any remaining dough scraps to create a topping or leave it smooth. Chill the assembled cake in the fridge for a few hours before serving to allow the flavors to meld together.