ESTONIAN HONEY CAKE

Honey cake layers:
6 tbsp honey
200 g (250 ml/1 cup) caster sugar
3 large eggs
2 tsp baking soda/bicarbonate of soda
360 g plain flour (600 ml)
Between layers:
1 kg sour cream
85 g (100 ml) caster sugar

Whisk eggs until pale and thick. Heat honey and sugar in a large saucepan. When it's about to boil, remove from the heat and add the whisked eggs, stirring until combined. Add baking soda and stir again.
Add flour gradually, mixing until combined. Put aside to cool completely! Divide the dough into seven equal parts (it's easiest to do it by rolling it into a cylinder and then cutting into seven pieces). 

Take seven sheets of baking/parchment paper, dust very slightly with flour.

On a slightly floured parchment paper, form each piece of dough into a ball and then roll out into a 24 cm circles.
Bake one dough circle at the time for 5 minutes in the middle of a 225 C oven until dark golden. Remove from the oven and let cool on the baking paper.
Layer five baked circles with the sour cream on a cake stand, covering also the top cake circle.
Crush the seventh cake circle in a food processor and sprinkle on the top layer of sour cream.
Place into the fridge for 6 hours or overnight.

Bon appetite!