Sort ingredients
kiwijess
QR Code
Listen
Pdf
Preheat the oven to 160°C (320°F).
Trace a 23cm (9 inch) circle onto 12 sheets of baking paper.
Place each sheet on a baking tray with the circle side facing down.
For the cake batter, combine 65g (2¼ oz) of the burnt honey with the honey, sugar and butter in a medium or large saucepan and cook over low heat until the butter has melted.
Remove from the heat and whisk in the eggs and bicarbonate of soda.
Add the flour, cinnamon and salt and mix until smooth.
Spoon 80ml (2½ fl oz) of the batter into the centre of one of the circles on the baking paper and spread it out.
Bake the layers for 8–10 minutes or until they are a deep golden brown.
Set aside to cool.
Trim the cakes to size.
Blitz the cake trimmings into crumbs to garnish the cake.
Combine 125g (4½ oz) of the burnt honey and the dulce de leche in a heatproof bowl.
Cook until the honey has melted, then set aside to cool completely.
Add the cream, sour cream and salt to the honey mixture and whisk until stiff peaks form.
Spread some of the honey cream onto your plate or cake board to secure the cake.
Add the first cake layer, then spoon 185ml (6 fl oz) of the honey cream on top.
Repeat until all of the cake layers have been added.
Spread any excess honey cream around the side.
Place the cake in the fridge overnight.
Cover the side of the cake with the cake crumbs.