Delicious Honey Cake with Cream and Ganache

In a bowl, combine the *sour cream* with *baking soda* and mix well. In a saucepan over medium heat, combine *sugar*, *honey*, and *butter*. Heat until the mixture is completely dissolved.

Once the mixture is smooth, add the sour cream and baking soda mixture, stirring continuously until the foam subsides. Next, add the *egg* and mix thoroughly. Gradually incorporate the *flour* until the batter is uniform.

Spread the batter evenly on a Teflon mat or parchment paper in a very thin layer. Bake in a preheated oven at 180°C (356°F) for about 5 minutes or until golden brown. Use an 8 cm (3.1 inch) round cutter to cut out the cake layers.

In a mixing bowl, whip the *sour cream* with *sugar* until it becomes light and fluffy. In a separate bowl, whip the *heavy cream* until stiff peaks form.

Gently fold the whipped cream into the sour cream mixture using a spatula. Make sure to use a folding motion from the bottom up to maintain the airy texture of the cream.

To make the ganache, melt the *white chocolate* in a bowl, ensuring it stays below 40°C (104°F). Once melted, stir in the *glucose syrup* using a whisk until well combined.

Gradually add the hot *heavy cream* in two stages, mixing until the mixture is smooth and glossy. Finally, add the *butter* at room temperature and mix until fully incorporated.

Note that the ganache will be quite liquid when warm but it will thicken as it cools.

Begin by placing the first *cake layer* on a serving platter. Spread a layer of the prepared *cream* over it. Repeat the process, adding more layers and cream until all components are used.

Once assembled, cover the cake with a thin layer of the warm ganache. This will create a smooth finish. Place the cake in the refrigerator for about 10 minutes to set the ganache.

After chilling, you can create drips by pouring a bit of ganache over the edges for a beautiful presentation.