Honey Roll Cake

Bring the honey, butter, sugar, baking soda, and salt to a boil, stirring constantly, and cook until caramelized. Let it cool slightly.

Whisk the eggs and sour cream together in a separate bowl, incorporate the honey base, stir well, and add the flour, quickly mixing into a liquid batter.

Line a baking sheet with silicone-coated parchment paper and spread the batter to a thickness of about 1 cm, leaving roughly a 5 cm border around the edges.

Bake at 190°C until done, about 10-15 minutes.

For the filling, mix the mascarpone with powdered sugar, add the sour cream, and whip until fluffy.