Skillet honey cake

Ingredients

• Honey — 100 g
• Butter — 100 g
• Sugar — 100 g
• Baking soda — 1 tsp
• Eggs — 3 pcs
• All-purpose flour, sifted — 200 g

Steps

1. In a saucepan combine the honey and baking soda and heat over medium-low, stirring constantly, until the honey turns an amber color.
2. Remove the pan from the heat, add the butter and sugar, and stir until smooth and homogeneous.
3. Add the eggs and mix until incorporated.
4. Add the sifted flour and mix again to form a smooth batter.
5. Heat a skillet over low heat. Spoon about 2 tablespoons of batter onto the hot skillet, spread into a thin round, and cook on low for about 2–3 minutes per side until set and lightly browned; before pouring each layer let the skillet cool a few seconds so the batter spreads more evenly. Repeat to cook the remaining layers.
6. Let the cooked layers cool, then trim each layer to 16 cm diameter using a 16 cm ring (or trim to size as desired).
7. Assemble the cake by spreading the whipped cream and sour cream filling between the layers, stacking to desired height.
8. Refrigerate the assembled cake for 2–3 hours to stabilize, then crumble any leftover trimmed pieces for decoration and serve.

Whipped cream and sour cream filling

• Heavy cream — 300 ml
• Sour cream — 200 g
• Powdered sugar

1. Place the heavy cream in a chilled bowl and whip until it begins to thicken.
2. Add the sour cream and powdered sugar to taste, then whip briefly just until combined and smooth; do not overwhip.