Fantastic honey cake without rolling with a cream made from sour cream

Heat the butter and honey in a saucepan. When it starts to boil, add baking soda. Stir for about two minutes until the mass turns into a nice brown color and set aside. Take a bigger pot so that the mass does not leak over the edge - after adding baking soda, the butter and honey will start to rise. Let cool to room temperature.

Bake at 355 °F / 180 °C for 15 minutes. Let cool after baking. Cut off the edges and set aside (use a blender to make a powder from it - you will sprinkle it on the top and sides). Then cut the dough in half and carefully cut the dough lengthwise as well. You get 4 pieces, which you place alternately on top of each other with the cream.

The cream is prepared very easily - whip 20% sour cream with sugar and vanilla until foamy. Sprinkle the top and sides with the powder (from the cut edges) and place in the refrigerator.