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For the dough:

  1. 2 eggs
  2. 200 g sugar
  3. 50 g butter
  4. 2 tbsp honey
  5. 1& 1/2 tsp baking powder
  6. 400 g flour

For the cream:

  1. 1,5 kg sour cream (smetana) 20% fat
  2. 300 g sugar
  3. ground walnuts (optionally)
  4. dried plums (optionally)

In a bowl beat eggs and sugar. Add honey, butter and baking powder. Fill a saucepan with water and bring it to a boil. Place the mixing bowl on the saucepan. Heat the mixture, stirring constantly with a wooden spoon until it will double in size.

Remove the bowl from the heat. Gradually add the flour to the mixture and mix until the mass is without lumps. The dough will be soft and sticky but it will harden as it cools. Divide the dough into 10 parts and shape each part into a ball.

Roll out each ball into a thin layer, cut circles (I used a cooking ring).

Bake in a preheated oven at 180 degrees C for max 5 min or until golden brown. Bake as well the dough left overs (they will be finely crushed and used for coating).

Mix the sour cream with sugar. Put into the refrigerator.
Assemble the cake by coating each layer with generous amount of cream. Sprinkle sides with baked left overs crumbs.

Optionally, between the layers can be added chopped walnuts and dried plums.

The cake should stay in the fridge at least a couple of hours (over night is perfect!). This way it will be very moist and soft.

Matei, this cake is for you! 🙂