Fantastic honey dessert. It is ready really quickly and the preparation is incredibly simple. Cream made from sour cream will add lightness and fluffiness.
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.
Beat the eggs with powdered sugar and a pinch of salt into a foam, beat in the cooled honey mixture and mix it all together. Finally, add sifted flour and mix. Pour the prepared dough onto a baking sheet lined with baking paper (16.5x12.5 in) and bake.
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.
