Delicious No-Roll Honey Cake Recipe

In a saucepan, heat the honey, butter, and sugar over medium heat, stirring constantly. As the mixture heats up, add the baking soda; you will notice foaming initially. Continue stirring until the mixture develops a beautiful amber color. Allow it to cool slightly.

In a dry mixing bowl, beat the eggs with salt until you achieve a stable, fluffy foam. It's essential that the bowl remains dry; otherwise, the eggs will not whip properly. The foam should leave a visible trail on the surface.

Reduce the mixer speed to medium and gradually add the honey mixture to the whipped eggs. Beat until well combined. Then, gently fold in the sifted flour using a spatula, being careful not to deflate the batter too much.

Line a baking tray with parchment paper and grease it with butter. Pour half of the batter onto the tray and bake in a preheated oven at 180°C (356°F) for 10-12 minutes. Repeat this process for the second layer using the remaining batter.

Once the cake layers are completely cool, cut them into long strips. Trim the edges of the strips and crumble them into small pieces.

For the soaking syrup, combine warm water with honey and stir until well dissolved.

In a mixing bowl, beat the cold heavy cream with powdered sugar and vanilla sugar until fluffy. Then, gently fold the cold sour cream and honey into the mixture until well combined and fluffy.

Assemble your cake by alternating layers of soaked cake and cream as shown in the provided video. Feel free to decorate the top as desired. Refrigerate the cake overnight to allow it to soak and blend the flavors.