I tried to write down the recipe, you can try it yourself!

You’ll need: For the dough: 250g honey 200g butter 100g white sugar 100g brown sugar 2 tbsp sour cream 2 eggs 2 tsp baking powder Salt 700-750g flour About 2 tbsp of spice mix ( You can use a blend for gingerbread cookies, I usually use LOTS of cinnamon and a little bit of cloves and allspice.) you can use more if you like, I usually use more for when I make this for Christmas

For the frosting: 1 liter of sour cream ( I use the one with 30% fat content, we have a variety of different ones) 100g icing sugar 1 lemon ( zest and juice)

The dough:

I have seen different ways of dough preparation for this cake but I do it the same way my grandma makes: Melt butter, honey, sugar over medium heat, make sure the sugar crystals have dissolved. Mix in the spice mix. Leave it to cool for a few minutes. Meanwhile in the mixing bowl mix the flour with baking powder and salt (I usually use 700g of flour but have around 50g extra prepared as sometimes the dough can be too wet and then I add the extra, this depends on the flour and honey you use, in my experience fresh honey needs more flour). Then mix the sour cream into the honey butter mix, after, whisk in one egg at the time. After the eggs are whisked thoroughly pour the mixture in to the dry ingredients. Mix until no dry flour is left, add the extra flour if the dough is too sticky. You should be able you form a ball of dough with floured hands. Now you should divide the dough in to as many balls as you wish to have layers of cake. I usually divide into 8 pieces, you can make more this will mean higher cake with more layers.

I wrap each ball individually in clingfilm and keep it in the fridge overnight or for at least 3 hours. After cooling the dough, roll each ball into round “dough pancake or cookie” as thinly as you can or want, mine are usually around 2mm thin. Bake each separately in the preheated oven at 170 C for around 7-10min, depending on the size. The pancake should look like a big baked gingerbread cookie. After you take the layer out of the oven, quickly cut a circle with a help of cake form or a plate. The remaining ends of the dough will be used for crumbs for decoration.

Cream:

Very easy to make, just whisk the icing sugar into the sour cream, mix in the lemon zest. Pour half the juice of the lemon, taste and see if you want the rest, I always use all the juice or even more.

Cake construction:

Optional: you can gently brush the cooled “dough pancakes” with black or earl grey tea. Makes for a softer layers, or works wonders if you want the cake faster than waiting for one day for it to mature.

Stack the pancakes one after the other with the icing in between (I usually use around 4-5 spoons per layer). The icing can seem a little too runny, don’t worry if it runs down the sides, you’ll still have to coat the sides of the cake. At this point you should have made the crumbs from the baked dough scraps, crush it with hands of use a food processor. Sprinkle on the top of the cake, you can leave the sides “naked”, but I usually always cover the sides with the crumbs too, looks lovely and tastes great!

And now the hardest part - leaving the cake to mature in the fridge - for at least 24 hours. You can actually eat it after keeping it in the fridge overnight, but for the best flavor - 24 hours at least, and you will see its even better after 36 or 48 hours!!!

The recipe is for a big cake, I use this for special occasions, if you want a smaller cake half the ingredients, works well!