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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine all-purpose flour, eggs, honey, water, sugar, unsalted butter, baking soda, salt, and cinnamon to make a runny batter.
Transfer the batter to cling film and refrigerate overnight or for at least 4 hours.
Divide the chilled batter into 10 equal balls and roll out each one.
Use a ring cutter to cut circles from the dough and bake at 175 degrees Celsius for 8 minutes.
Bake any leftover dough and crush it to use for covering the cake later.
Whip double cream, creme fraiche, honey, icing sugar, and vanilla extract until smooth.
Melt honey with hot water to create a syrup.
Brush each baked cake layer with the honey syrup and spread a layer of cream on top.
Stack the layers, cover the entire cake with cream, and use crushed scraps to coat the outside.
Decorate as desired and refrigerate the cake overnight.
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Ensure the batter is well chilled before rolling out to make it easier to handle.
For a smoother cream, make sure all ingredients are at room temperature before whipping.
Can I use a different type of flour?
All-purpose flour is recommended for the best texture, but you can experiment with other types if desired.
How long can the cake be stored?
The cake can be stored in the refrigerator for up to 3 days.
Can I substitute the creme fraiche?
You can use sour cream as a substitute for creme fraiche if needed.
What is the purpose of the honey syrup?
The honey syrup adds moisture and enhances the honey flavor in each layer.
Is it necessary to refrigerate the cake overnight?
Yes, refrigerating the cake overnight helps the flavors meld and the cream to set properly.
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