Prep time: 30 Minutes
Cook time: 20 Minutes
4 Tbsp (1/4 cup) honey
3/4 cup caster sugar
2 Tbsp unsalted butter
3 large eggs,
1 tsp baking soda
3 cups all-purpose flour
Ingredients for Sour Cream
910g sour cream
2 cups milled sugar
1 cup heavy whipping cream
Ingredients for the topping
230g Fresh Berries
Add caster sugar, Capilano honey and unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until caster sugar is melted.
When caster sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously and constantly until all your eggs are included.
Whisk in the baking soda, then fold in flour 1/2 cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick.
Cut the dough into 8 equal pieces and move on to the next step immediately
Flour the surface and roll each piece out into a thin 9″ circle.
Place a 9″ plate over your rolled dough and trace around it with a cutter to get a perfect circle. Keep the scraps for later.
Place the dough to a large sheet of parchment paper and bake 2 at a time at 350˚F for 4-5 minutes until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers.
Bake the scraps separated evenly on a sheet of parchment paper. When the scraps are baked, cooled and firm, put them in a food processor until you have fine crumbs.
In the meantime, in a separate bowl, beat heavy cream for 1-2 minutes, until fluffy.
Whisk together sour cream with milled sugar. Fold the whipped cream into the sour cream to complete your frosting. Refrigerate until ready to use.
When ready, spread about frosting on each cake layer. Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides with the remaining frosting.
Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight.