14 tablespoons (198.5g) unsalted butter, cut into slices
3/4 cup (255g) honey
2 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon fine salt
6 large cold eggs
3 3/4 cups (450g) all-purpose flour
Frosting
4 cups (1L) cold heavy whipping cream
3/4 cup (190g) sour cream
Instructions
Gather all ingredients. Preheat the oven to 375°F (190°C). Line
a baking sheet with a silicone baking mat. Place a mixing bowl
and whisk in the refrigerator.
Pour 3/4 cup wildflower honey into a deep saucepan over medium
heat. Boil until a shade darker and caramel-like in aroma, about
10 minutes. Turn off heat and whisk in cold water.
Place a large metal bowl over the lowest heat setting on the
stovetop. Add sugar, butter, 3/4 cup wildflower honey, and 1/4
cup burnt honey. Let sit until butter melts, 5 to 7 minutes.
Reserve remaining burnt honey for the frosting.
Meanwhile, combine baking soda, cinnamon, and salt in a small
bowl.
Whisk butter mixture and let sit until very warm to the touch.
Whisk in eggs. Keep mixture over low heat until it warms up
again, then whisk in baking soda mixture. Remove from heat.
Sift in flour in 2 or 3 additions, stirring well after each,
until batter is easily spreadable.
Transfer about 1/2 cup batter onto the prepared baking sheet.
Spread into an 8- or 9-inch circle using an offset spatula.
Shake and tap the pan to knock out any air bubbles.
Bake in the preheated oven until lightly browned, 6 to 7
minutes. Remove liner from the pan and let the cake layer
continue cooling until firm enough to remove, 6 to 7 minutes.
Invert cake onto a round of parchment paper.
Repeat Steps 6 and 7 until you have 10 cake layers, letting each
cool on an individual parchment round.
Trim edges using a pizza wheel to ensure they are the same size;
save scraps for crumb mixture. Spread any remaining batter onto
the lined baking sheet. Bake in the preheated oven until the
edges are dry, about 10 minutes. Remove from the oven and cut
into small pieces; toss with reserved cake scraps.
Return scraps to the oven and bake until browned, 7 to 10
minutes more. Let cool completely, 15 to 20 minutes.
Transfer to a resealable bag and beat into fairly fine crumbs
using a rolling pin. Set aside.
Remove the bowl and whisk from the refrigerator. Pour in heavy
cream and whisk until soft peaks form. Add sour cream and
remaining burnt honey; continue whisking until stiff peaks form.
Place a cake layer on a parchment paper round on a pizza pan or
serving plate. Spread a cup of frosting evenly on top, almost to
the edge. Repeat with cake layers and frosting, pressing layers
in smooth-side down. Place the last cake layer smooth-side up.
Frost top and sides of cake. Cover with crumbs; clean any excess
crumbs around the base.
Cover with plastic wrap and refrigerate for at least 8 hours
overnight. Transfer to a cake stand using 2 spatulas. Cut and
serve. Enjoy!
Also, if you managed to make this, congratulate yourself. It’s a
lot of work.
