Ingredients

Dough
eggs
2 pc
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
honey
0.50 cup
100 g
3.50 oz
3.30 fl oz
butter
0.50 cup
120 g
4.20 oz
3.96 fl oz
flour
2 cup
500 g
17.50 oz
16.50 fl oz
baking soda
1 tsp
4.92 ml
Creme
sour cream 30%
1.50 cup
350 g
12.25 oz
11.55 fl oz
cream cheese / mascarpone
1 cup
250 g
8.75 oz
8.25 fl oz
cream 33-35%
0.25 cup
80 g
2.80 oz
2.64 fl oz
powdered sugar
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
vanilla
to taste

Method

Dough

For the dough:

  • 2 eggs | 2.00 items
  • 200 g sugar | 7.05 oz
  • 100 g honey | 3.55 oz
  • 120 g butter | 4.25 oz
  • 480-500 g flour | 17.65 oz
  • 1 tsp. baking soda | 1.00 tsp
  1. Mix the sugar with the honey, eggs, baking soda and the butter in a saucepan.
  2. Place the saucepan in a water bath, and bring the mixture to a light brown color stirring. You can melt the mixture in a water bath, and boil it until the sugar dissolves; bring it to the desired state. The mixture shouldn’t get deep brown!
  3. Cool it, and add the flour in several passes. The dough turns out smooth and elastic, like plasticine.
  4. Roll out the cake layers, with a thickness of 4-5 mm (0.2 inch). You can pierce them a little, or you can bake it just like that. A very neat bottom is obtained, if you use a perforated mat.
  5. Bake the cake layers at t 220C (428F) for 5 minutes.
  6. Cool the biscuits, and decorate them with the crème and berries.

This dough is also perfect for cookies.

Creme

For the crème:

  • 350 g sour cream 30% | 12.35 oz
  • 250 g cream cheese / mascarpone | 8.80 oz
  • 80 g cream 33-35% | 2.80 oz
  • 45 g powdered sugar | 1.60 oz
  • Vanilla | 0.00 to taste

Mix all the ingredients, and whisk them with a mixer until smooth and light.

Enjoy!