We are going to make one of the yummiest cakes!
Beat eggs with sugar.
It's hard to measure the exact amount of honey. It's OK to use more honey! Every time I put more honey I add more flour to make more cake! Place a pot with honey on low heat. We have to melt the honey.
Add baking soda to the melted honey and mix it thoroughly. Stir honey constantly to avoid burning!
Honey will start foaming. Wait until all of the honey turns into foam. Then remove honey from the heat.
Add butter to the honey and stir it until the butter melts.
Add the eggs to the honey and mix slowly.
Add a cup of flour at a time mixing thoroughly. The amount of flour (I use 6 1/2 cups of flour in this example) depends on how much honey we use. Our goal is to make a soft and sticky dough.
Once we get the dough of desirable consistency it's time to move it to a table.
Put some canola oil on a table and spread it with your hands. Make sure your hands and working surface of table covered with oil - it prevents dough from sticking!
Put dough on the table and shape it with your hands.
We have to split all dough into small rolls.
Make all rolls of about the same size. From each roll we make one layer for the cake. I am going to make about 20 layers for the cake out of this amount of dough.
Prepare baking sheet, knife and form to cut layers of the same size and shape.
I use about 20 cm diameter lid with a sharp run as a form and cutter for the layers. You can use a flat plate and etc. as a form.
Spread some canola oil on the baking sheet.
Place a roll of dough on the baking sheet and spread it with your hands in a thin layer of desirable shape. Try to make it paper thin - you can see the baking sheet through the dough! The dough will rise in the oven making layers thicker.
Use the form to cut out the shape.
You can remove any extra dough and use it to make another layer. Or you can bake it and use later as cookies or as crumbs to decorate the cake.
Preheat the stove to 375 F. It takes about 5 - 7 minutes to bake a layer to a nice golden color.
I use 3 baking trays to speed up the process.
By the time I make the third layer the first one is done.
Remove the layer immediately from the baking sheet while it's hot. The layer is soft while it's hot. It becomes crisp as it cools down.
Scrub any crumbs left on the baking sheet. You can use them to decorate the cake.
The extra parts of the layer can be used as cookies (yummy - yummy) or for decoration of the cake.
I baked 23 layers out of this amount of dough. It's enough to make 3 cakes!
I use the same cream as described in the instruction "How to make cream". I double the amount of the ingredients for the cream to make it enough to cover 23 layers of this size.
Place one layer on a plate.
Spread evenly about 3 - 4 full tablespoons of the cream all over the layer. The cake is better with more cream than with less.
Make sure to cream the rim of the layer too.
Place another layer on top of the first layer and then spread cream on it. I make each cake with at least 7 layers.
Remember to spread cream on the sides of the cake after spreading it on the top layer.
You can use any left overs of the cream to make dessert or eat it as is (yummm).
This time I split the layers to make 3 cakes!
Decorate the tops of the cakes with crumbles or chocolate shavings or berries and etc.
The cake is eatable right away. Though, it tastes better if you let the cream soak through the layers for a couple of hours or overnight. Store the cakes in a refrigerator or some cool place. Once you try the cake you will know why you should never make just one cake :)
Have fun and happy baking :)
It's hard to measure the exact amount of honey. It's OK to use more honey! Every time I put more honey I add more flour to make more cake! Place a pot with honey on low heat. We have to melt the honey.
Add baking soda to the melted honey and mix it thoroughly. Stir honey constantly to avoid burning!
Add butter to the honey and stir it until the butter melts.
Add the eggs to the honey and mix slowly.
Add a cup of flour at a time mixing thoroughly. The amount of flour (I use 6 1/2 cups of flour in this example) depends on how much honey we use. Our goal is to make a soft and sticky dough.
Once we get the dough of desirable consistency it's time to move it to a table.
Put some canola oil on a table and spread it with your hands. Make sure your hands and working surface of table covered with oil - it prevents dough from sticking!
Put dough on the table and shape it with your hands.
We have to split all dough into small rolls.
Make all rolls of about the same size. From each roll we make one layer for the cake. I am going to make about 20 layers for the cake out of this amount of dough.
Prepare baking sheet, knife and form to cut layers of the same size and shape.
I use about 20 cm diameter lid with a sharp run as a form and cutter for the layers. You can use a flat plate and etc. as a form.
Spread some canola oil on the baking sheet.
Place a roll of dough on the baking sheet and spread it with your hands in a thin layer of desirable shape. Try to make it paper thin - you can see the baking sheet through the dough! The dough will rise in the oven making layers thicker.
Use the form to cut out the shape.
You can remove any extra dough and use it to make another layer. Or you can bake it and use later as cookies or as crumbs to decorate the cake.
Preheat the stove to 375 F. It takes about 5 - 7 minutes to bake a layer to a nice golden color.
I use 3 baking trays to speed up the process.
By the time I make the third layer the first one is done.
Remove the layer immediately from the baking sheet while it's hot. The layer is soft while it's hot. It becomes crisp as it cools down.
Scrub any crumbs left on the baking sheet. You can use them to decorate the cake.
The extra parts of the layer can be used as cookies (yummy - yummy) or for decoration of the cake.
I baked 23 layers out of this amount of dough. It's enough to make 3 cakes!
I use the same cream as described in the instruction "How to make cream". I double the amount of the ingredients for the cream to make it enough to cover 23 layers of this size.
Place one layer on a plate.
Spread evenly about 3 - 4 full tablespoons of the cream all over the layer. The cake is better with more cream than with less.
Make sure to cream the rim of the layer too.
Place another layer on top of the first layer and then spread cream on it. I make each cake with at least 7 layers.
Remember to spread cream on the sides of the cake after spreading it on the top layer.
You can use any left overs of the cream to make dessert or eat it as is (yummm).
This time I split the layers to make 3 cakes!
Decorate the tops of the cakes with crumbles or chocolate shavings or berries and etc.
The cake is eatable right away. Though, it tastes better if you let the cream soak through the layers for a couple of hours or overnight. Store the cakes in a refrigerator or some cool place. Once you try the cake you will know why you should never make just one cake :)
Have fun and happy baking :)
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