Honey Cake with Walnuts

Melt the butter, sugar, and honey together in a saucepan. Stir in the baking soda and watch it foam up.

Let it cool slightly, whisk in the eggs and salt, then gradually fold in the flour to form a soft dough.

Divide the dough into equal portions and roll each one out thinly.

Bake each layer in a preheated oven at 180°C (350°F) for 3 to 5 minutes.

Whisk together the egg yolks, sugar, and starch, pour in the milk, and cook over medium heat, stirring constantly, until thickened (about 15–20 minutes).

Let the custard cool completely. Fold in the sour cream and mix until smooth and uniform.

Assemble the cake by spreading cream between the layers, scattering chopped walnuts over every other layer or so. Frost the top and sides to finish.