Mini Honey Cake in a Glass with Lingonberry Sauce

Sift the flour.

In a water bath, combine the honey, butter, and sugar, heating until the sugar dissolves.

Meanwhile, whisk the eggs until foamy, then stir them into the warm honey mixture until smooth.

Add the baking powder and heat for another 3-5 minutes.

Remove from the heat and gradually fold in the flour in batches until the dough is no longer sticky. Let the dough cool completely.

Preheat the oven to 200°C (400°F).

Roll out the dough to an irregular shape, about 2-3 mm thick. Bake until golden, 7-10 minutes.

Let them cool completely before using. Reserve one baked layer, pulse it in a blender into crumbs to garnish the cups. Break the remaining layers into small pieces for assembly.

Combine all the ingredients for the sour cream frosting and whip until fluffy. Use immediately.