Ingredients
Dough
butter
125g
4.38oz
0.50cup
8.38tbsp
sugar
180g
6.30oz
0.72cup
12tbsp
honey
2,5Tbs
baking soda
1tsp
eggs
2pc
flour
280g
9.80oz
1cup
18.76tbsp
Salted caramel
sugar
120g
4.20oz
0.48cup
8tbsp
water
30ml
0.99fl oz
2tbsp
cream at least 33% milk fat
140ml
4.62fl oz
0.56cup
9.38tbsp
butter
28g
0.98oz
2tbsp
salt
0,5tsp
Frosting
30% sour cream
400g
14oz
1.60cup
26.80tbsp
30% cream
200ml
6.60fl oz
0.80cup
13.40tbsp
sugar
140g
4.90oz
0.56cup
9.38tbsp
Method
Dough
- Heat the butter with sugar, eggs, and honey using a water bath or low heat. Do not forget to stir all the time until sugar dissolves and it starts to boil. Throw in the baking soda and heat for another 3 minutes, mixing.
- Remove from the heat, add all the flour, and stir until smooth. The warm dough will be soft. If you need to add flour, it's better to do it when it cools.
- Wrap in clingfilm and leave in the refrigerator for at least 2 hours.
- Then divide the dough into 10 or 11 pieces, roll out each ball thinly and cut it into 16-cm-diameter shapes. Prick them with a fork and put them in the oven preheated to 356°F (180°C) for 5-7 minutes.
- Stack and cool.
Salted caramel
- Combine water and sugar in a saucepan and boil until a caramel shade. Add cold butter, stir and pour in hot cream (in 3 stages, so as not to splash everything around).
- Cook, stirring, until 217°F (103°C, or for 5 minutes), remove from heat, add salt, beat with a blender, and allow it to cool.
Frosting
- Beat the cold sour cream and cream with sugar using a mixer on high speed until fluffy.
- Spread frosting on each cake layer. Caramel is easier to put with a pastry bag − put it on every second layer.
