Honey Layer Cake with Sour Cream Frosting

In a saucepan over low heat, melt the butter with the honey, sugar, and baking soda until it turns a caramel color.

Cool the mixture to 65°C, add the egg, and mix thoroughly.

Add the flour and quickly knead the dough. Refrigerate for at least 2 hours.

Roll the dough out paper-thin and cut out 16 cm rounds (about 20 layers in total).

Bake on a non-stick surface at 190°C for 2–3 minutes, immediately stacking the hot layers on top of each other to keep them flat.

For the frosting, place the sour cream in a cheesecloth bag set over a sieve and let it drain overnight in the fridge to remove the whey.

Gently fold the thick sour cream together with the powdered sugar.