Honey Cake with Whole Wheat Flour

In a deep sauté pan, whisk eggs with sugar and salt. Add 100 g of butter and honey.

Place the mixture on low heat or in a water bath. Stirring constantly, heat to 60–70 °C until the sweet components are completely dissolved. Remove from heat.

Without stopping stirring, sift the baking soda into the mixture. The mass will foam and increase in volume.

Gradually sift the flour and knead a soft dough.

On a flour-dusted surface, roll out the dough into a log and divide it into 8–10 pieces. Wrap the dough balls in plastic wrap and refrigerate for 30–45 minutes.

Preheat the oven to 170 °C.

On parchment paper sprinkled with flour, roll out the cooled dough balls into thin cakes of the desired shape. Use a round mold with a diameter of 20 cm or smaller.

Prick the surface of each cake layer with a fork. Collect excess dough from the edges for the next layer.

Bake for 5–7 minutes until golden brown. It's convenient to work in assembly line fashion using two baking sheets. You'll get 8–11 cake layers; one of them will be used for decoration.

Whisk 125 g of very soft butter (at room temperature) with powdered sugar.

Add thick sour cream to the fluffy butter mixture and beat until smooth.

Flavor the cream with cinnamon to taste.

Line the edges of the serving dish with parchment strips so they can be easily removed after decoration.

Generously spread the layers with cream and stack them tightly on top of each other.

Crumble the last cake layer into fine crumbs. Decorate the sides and surface of the cake with them, coating the cream-covered areas. Add crushed walnuts.

Put the honey cake in the refrigerator for at least 2 hours to soak.