Honey cake without rolling out the layers

Place 150 grams of butter, 100 grams of honey, and 80 grams of sugar in a saucepan. It's best to remove the butter from the refrigerator beforehand so it softens.

Melt the mixture over low heat, stir constantly to obtain a homogeneous mass and bring to a boil.

Add baking soda to the saucepan, turn off the heat, and begin whisking vigorously. The baking soda will react with the ingredients, causing the mixture to expand rapidly and foam. The mixture will also change color from bright yellow to a lighter shade, as shown in the photo.

Pour the increased volume mixture into a bowl and let it cool.

As it cools, the foam will subside and the mixture will acquire a brownish tint.

Add a pinch of salt and eggs to the cooled mixture.

It is better to beat the eggs first in a separate container or add them one at a time, mixing thoroughly each time until a homogeneous mass is formed.

Add 300 grams of flour and knead the dough.

The dough should be viscous and elastic, as shown in the photo. If after adding 300 grams of flour you find the dough is too runny, you can add a little more until it reaches the desired consistency.

Line a baking sheet with a silicone mat or parchment paper. Separate half of the dough and transfer it to the baking sheet.

Using a silicone spatula, spread the batter thinly over the surface. A pastry spatula is also helpful. If you don't have a spatula or a spatula, use a regular tablespoon.

Cut the finished cake into 4 pieces and trim the edges. We'll use the trimmed corners later to decorate the cake.

Repeat steps 9-11 and bake the second cake. You should now have 8 rectangular cakes and some decorations for your honey cake.

Our quick, no-roll honey cake features sour cream filling. It doesn't require any cooking. Making this filling is incredibly easy and quick. Simply mix together sour cream, honey, and powdered sugar.

If you're using crystallized honey, it's best to melt it slightly in a double boiler. This will make it easier to mix the ingredients.

You can stir the cream with a regular spatula. A mixer is not needed for this, as vigorous whisking can cause the sour cream to curdle. The cream should be smooth but not too thick, so that the cake layers are thoroughly soaked.

Let's begin frosting our quick honey cake, made at home without rolling out the layers. We recommend starting with a small amount of frosting on a plate. This is necessary to prevent the bottom layer of our cake from becoming too dry.

Next, we spread the mixture on all 8 cakes, stacking them one on top of the other.

Once all the layers are frosted, we'll decorate the edges of our cake. This way, our quick, no-roll honey cake will be soft and flavorful. If the edges of the layers aren't frosted, they'll be tough and dry.

Let's move on to decorating the cake. Our method is as simple as possible: sprinkle the top layer of frosting with crushed cake scraps. You can crush the cakes by hand or use a cake shaker.