Fit Honey Cake

Melt the honey with the butter in a water bath, stirring constantly. Add the baking soda and keep stirring. The mixture should turn pale and double in volume, then remove from heat. Let it cool slightly for 3-5 minutes.

Add the egg to the mixture and combine. Pour in the flour and knead into an elastic dough that doesn't stick to your hands. Chill the dough in the refrigerator for 30 minutes.

Divide the dough into several equal parts, or roll out a large thin sheet and cut out circles—I used a 12 cm cutter. Don't throw away the scraps, bake them too, as you'll need them for decoration. Bake the layers for 4 minutes at 180°C.

For the cream, mix all the ingredients together and assemble the cake: layer + cream.

Blend the leftover scraps in a blender and decorate the cake.