Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories562.6 kcal (28%)
Total Fat31.6 g (45%)
Carbs63.8 g (25%)
Sugars32.9 g (37%)
Protein7.6 g (15%)
Sodium250.8 mg (13%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
For the sour cream frosting:
Instructions
For the biscuit layers:
Step 1
In a saucepan, over low heat, heat the butter, sugar, honey and salt for about 5 minutes - the mixture should begin to simmer but not come to a rolling boil.
Step 2
Remove the pan from heat and whisk in the baking soda. The mixture will bubble and become lighter in color. Transfer to a large bowl and cool until just warm/ room temp.
Step 3
Whisk the eggs in a separate small bowl. Add the eggs to the butter-honey mixture little by little while continuously whisking until all the eggs are incorporated. Sift in the flour and fold until a soft dough forms.
Step 4
Wrap in plastic wrap and let the dough chill for at least 30 minutes.
Step 5
Preheat the oven to 180°C. Prepare a 7 inch baking tin.
Step 6
Divide the dough into 10 equal pieces. Roll out the dough between 2 pieces of baking paper, making a circle slightly larger than the 7 inch cake tin. Cut into 7" rounds by tracing around the cake tin with a small knife.
Step 7
Prick each disc with a fork. Bake them for 4-5 minutes at 180°C till they turn evenly golden brown. They shouldn’t take long!
Step 8
Once out of the oven, place the cake tin on top once more to trim the edges of each disk. Transfer the baked discs to a cooling rack and continue with the rest of the dough.
Step 9
Save the trimmed bits for decoration later. Once cooled, pulse the cookie scraps in a food processor to fine crumbs and reserve for decoration later.
For the frosting:
Step 10
In a large bowl, whisk together the sour cream, icing sugar, honey and vanilla.
Step 11
In another large bowl, whip the cream until stiff peaks. Gently fold in the sour cream mixture until well combined.
Step 12
Place a biscuit disk down onto your cake plate. Spread 2 large spoonfuls of cream evenly across the layer. Repeat the process for all 10 layers of cake. Cover the whole cake on top and sides with frosting and cover the cake evenly with crumbs. Use a small spatula to bring the crumbs up the sides of the cake.
Step 13
Transfer the cake to the fridge to chill completely and let the layers soften for at least 8 hours - the longer the better.
Step 14
Decorate with leftover cream, fruits and chamomile flowers and enjoy! 🍓
Notes
3 liked
0 disliked
Special occasion
Delicious
Makes leftovers
Moist
Sweet
