Ingredients:
For the shortcakes:
200 g honey
200 g sugar
100 g butter
3 eggs
1 tsp. baking soda
500 g flour
For the cream:
800 g sour cream (20-25%)
200 g icing sugar
Vanilla sugar to taste
Preparation:
Preparation of the dough:
In a water bath, melt honey, sugar and butter, stirring until smooth.
Remove from the heat, add the baking soda and stir. The mass will increase in volume.
Allow to cool slightly and introduce the eggs, stirring well.
Gradually add flour and knead a soft dough.
Divide the dough into 8-10 pieces, form into balls and chill in the fridge for 30 minutes.
Preparing the cream:
Whisk the sour cream with the icing sugar and vanilla sugar until smooth.
Assembling the cake:
Roll each piece of dough into a thin circle. Bake the cakes in a preheated 180°C oven until golden (about 5-7 minutes).
When cooled, brush the cakes with sour cream, stacking one on top of the other. Brush the top crust and sides with cream.
Leave the cake to soak overnight.