How to make
To make the cake layers - in a deep pot, beat the egg with the sugar. Then add the honey, milk, butter and baking soda. Put the pot on the stove and cook on medium heat for about 15-30 minutes. Took me about 20 minutes. The mixture will increase five times its volume from the soda, so be careful not to boil it for too long. Stir occasionally.
Boil the mixture until it turns a beautiful caramel color. When ready, remove from the heat and set aside to cool. Add the flour and knead the dough.
Divide into 7 equal sized balls, it is best to use a kitchen scale for this purpose.
From each ball, roll out a round crust with a minimum thickness (maximum 2-3mm). Work on a floured surface. To form a circle, you can use a ring from a baking tray and cut out the cake layers after baking (because the cake layers shrink during baking).
Bake the cake layers on paper or a non-stick tray for about 5-6 minutes in a preheated oven at 320°F (160°C) with a fan.
For the cream: beat the cream with the sugar with a mixer. Spread the resulting cream generously between the individual cake layers (must be cooled after baking) and sprinkle with walnuts and blueberry jam (I advise you not to overdo the jam).
Spread the last cake layer generously with the cream all over and sprinkle the whole cake with the ground walnuts.
For the superior taste of the honey cake, it must be refrigerated for 24 hours to soak well!
And it is even tastier the next day.
This is without a doubt a favorite cake of everyone who has tasted it!
Enjoy!
