Classic Honey Cake

Whisk together the eggs, sugar, honey, and salt, stir in the butter, and let it simmer for 15 minutes in a double boiler; then remove from the heat and let it cool.

Fold the flour and baking powder into the cooled mixture, reserving a little flour for rolling, knead the dough, and chill it in the fridge for 2 hours.

Divide the dough into portions, roll out each layer directly on parchment paper, cut to shape, and leave the trimmings nearby to bake for crumbs.

Bake at 350°F (180°C) until golden, taking about 3 to 4 minutes per layer.

Mix the sour cream with sugar, let it sit for 10 to 15 minutes so the sugar dissolves, and mix thoroughly once more.

Whip the butter until pale and fluffy, about 10 to 15 minutes, fold it into the sour cream, and mix until fully combined.