Coffee and Nut Cake

Whisk the eggs with sugar, add the softened butter, honey, and sour cream, and mix thoroughly.

Fold in the nuts, coffee, and sifted flour with baking powder. Knead into a soft, slightly sticky dough.

Divide the dough into 6 portions and roll out each layer using flour. Cut out neat 26 cm circles and prick them all over with a fork. Bake each layer at 180°C (350°F) for about 10 minutes.

Beat the butter until pale and fluffy, add the boiled condensed milk, then the regular condensed milk, and whip until smooth.

Spread the cream between the layers, stacking them on top of each other. Finely crush the leftover scraps, nuts, and coffee, and coat the top and sides of the cake.