In a medium-sized saucepan, combine honey and butter over medium heat and let it cook for 3-4 minutes. It will look foamy at first and should get a faint shade darker. It smells amazing! Then whisk in baking soda.
Remove from heat and let it cool off for a bit, set aside for 2-3 mins. Lightly beat your eggs and drizzle the thinnest stream of eggs into honey mixture while whisking the honey mixture vigorously in the pot the whole time. Continue until all of the eggs are thoroughly whisked in.
Stir in the salt and vanilla and 3 cups of the flour. The dough is going to be thick. Stir in the rest of the flour 1/4 cup at a time; This is an arm workout. Actually there will be more arms workout later.
Lightly flour your counter and divide the still-warm dough into 10 even pieces (I eyeballed this). Roll the first one between two sheets of parchment paper (no flouring needed) to a slightly-bigger-than-9-inch round. Remove top sheet of parchment paper. Very lightly dust the top with flour so you can put an 8 inches plate on top for shaping without the dough getting stuck, unless you have a 8 inches cookie cutter. Save the trimmings — put them aside on a sheet of parchment paper. Dock the circle all over with a fork. Slide your 8-inch round onto a baking sheet and bake for 5 minutes; it should feel firm-ish and get slightly darker at the edges. Slide the cookie onto a cooling rack. Reuse the parchment for another layer. If you are using a large cookie sheet, you can bake two at a time.
While the first two layer are baking, roll out your second/third piece so it’s ready to go into the oven as soon as the first two comes out. Repeat this until all 10 layers are done. It’s best to do this as efficient as you can since the dough will harden overtime and tougher to roll out.
Finally, take that last sheet of parchment with all of the cookie scraps on it and slide it onto a baking sheet and bake it for ~4 minutes. Let it cool completely and save until you’re ready to decorate the cake tomorrow.
Whisk sour cream and powdered sugar together in a large bowl. Once cookies are cool, cut a piece of 8 inches parchment paper and placed on the plate. Place a dab of the sour cream mixture on your cake plate and place the first cookie on top of it to help adhere it.
Scoop 1/2 cup sour cream mixture onto the center of your first cookie layer. Spread it only a little from the center, leaving a good 1- to 2-inch margin of unfrosted cookie. Stack the second cookie on top and repeat until you have 10 layers.
This will be a huge mess but it will be fine. The filling will thicken as it absorbs into the cookies. You will be able to reshape the cake tomorrow before the final touch. Let it chill overnight!
Grind your baked, reserved cookie scraps in a blender or food processor.
Spread any newly puddled sour cream back up the sides and across the top. If you’d like to make a decoration on top of your cake, take one of those used pieces of parchment paper under the bottom of the cake to catch the crumbs. This will make decorating the side of the cake much easier. Also you will be able to reuse the crumbs.
Ingredients
Directions
In a medium-sized saucepan, combine honey and butter over medium heat and let it cook for 3-4 minutes. It will look foamy at first and should get a faint shade darker. It smells amazing! Then whisk in baking soda.
Remove from heat and let it cool off for a bit, set aside for 2-3 mins. Lightly beat your eggs and drizzle the thinnest stream of eggs into honey mixture while whisking the honey mixture vigorously in the pot the whole time. Continue until all of the eggs are thoroughly whisked in.
Stir in the salt and vanilla and 3 cups of the flour. The dough is going to be thick. Stir in the rest of the flour 1/4 cup at a time; This is an arm workout. Actually there will be more arms workout later.
Lightly flour your counter and divide the still-warm dough into 10 even pieces (I eyeballed this). Roll the first one between two sheets of parchment paper (no flouring needed) to a slightly-bigger-than-9-inch round. Remove top sheet of parchment paper. Very lightly dust the top with flour so you can put an 8 inches plate on top for shaping without the dough getting stuck, unless you have a 8 inches cookie cutter. Save the trimmings — put them aside on a sheet of parchment paper. Dock the circle all over with a fork. Slide your 8-inch round onto a baking sheet and bake for 5 minutes; it should feel firm-ish and get slightly darker at the edges. Slide the cookie onto a cooling rack. Reuse the parchment for another layer. If you are using a large cookie sheet, you can bake two at a time.
While the first two layer are baking, roll out your second/third piece so it’s ready to go into the oven as soon as the first two comes out. Repeat this until all 10 layers are done. It’s best to do this as efficient as you can since the dough will harden overtime and tougher to roll out.
Finally, take that last sheet of parchment with all of the cookie scraps on it and slide it onto a baking sheet and bake it for ~4 minutes. Let it cool completely and save until you’re ready to decorate the cake tomorrow.
Whisk sour cream and powdered sugar together in a large bowl. Once cookies are cool, cut a piece of 8 inches parchment paper and placed on the plate. Place a dab of the sour cream mixture on your cake plate and place the first cookie on top of it to help adhere it.
Scoop 1/2 cup sour cream mixture onto the center of your first cookie layer. Spread it only a little from the center, leaving a good 1- to 2-inch margin of unfrosted cookie. Stack the second cookie on top and repeat until you have 10 layers.
This will be a huge mess but it will be fine. The filling will thicken as it absorbs into the cookies. You will be able to reshape the cake tomorrow before the final touch. Let it chill overnight!
Grind your baked, reserved cookie scraps in a blender or food processor.
Spread any newly puddled sour cream back up the sides and across the top. If you’d like to make a decoration on top of your cake, take one of those used pieces of parchment paper under the bottom of the cake to catch the crumbs. This will make decorating the side of the cake much easier. Also you will be able to reuse the crumbs.
Notes
I’m very pleased with the final result. The cake isn’t too sweet, just the perfect sweetness to pair with your favorite tea. It took me a little less than 5 hours but it was worth it! I’m sure I will also get more efficient at it once I make it more frequently.
