Step 1

Preheat oven to 180°C (350°F)

Step 2

Place honey, sugar, and butter in a pot. Place on medium-low heat and stir occasionally until sugar is completely dissolved. Continue to cook.

Step 3

Let the honey mixture simmer for three minutes more. Remove from heat and stir in baking soda. The mixture will bubble profusely. Make sure to mix it well.

Step 4

Place eggs, salt, and vanilla in a bowl and beat with the help of an electric mixer.

Step 5

Pour honey mixture SLOWLY into the eggs while beating constantly with the electric mixer. It's important to do this slowly or you will end up with scrambled eggs.

Step 6

Add the flour in batches of three and continue mixing.

Step 7

Roll out dough onto a countertop and knead by hand adding more flour if necessary.

Step 8

Divide dough into 8 equal pieces. Roll out with a rolling pin and cut into 22 cm (8.5 inch) discs.

Step 9

Bake each disc as well as all offcuts for 8 min or until golden brown. .

Step 10

Allow cookies to cool completely

Step 11

Whisk the cream until soft peaks form

Step 12

Mix sour cream and honey

Step 13

Add whipped cream to the sour cream and honey with circular motions so not to deflate the mix.

Step 14

Place a dollop of cream on your serving plate

Step 15

Place a cookie layer on top and cover with cream. Place another cookie layer on top and repeat this process of cream, cookie, cream, cookie until all layers have been used up

Step 16

Cover the cake side with cream. The cream will look a bit messy. Don't worry, It's fairly liquid on purpose. The idea is for it to soften the honey cookies.

Step 17

Blitz the offcuts with a food processor to create crumbs. Place cake in the fridge overnight or let stand for a couple of hours. Decorate the cake with crumbs