Caramel honeybee

10 servings
1 day

For a caramel honeybee, grab a spacious, large saucepan. Cut the butter into it and add the honey. Put on the heat and start melting. As the butter almost melts, add the sugar. Stirring occasionally, bring the whole mass to a boil. Add the soda to the boiling mass, mix and remove from the heat. When adding soda, its reaction with honey will immediately go. The whole mass will immediately begin to foam and increase in volume. After thoroughly stirring, set the pan aside and cool until warm. Stir the eggs into the warm mass. Gradually start adding flour sifted through a sieve. Thus, knead the honey dough. Put the finished dough in the refrigerator, wrapped with cling film. Let him lie down, at least one hour. During this time, the dough will lie down and be ready for use. Divide the cooled dough into parts and roll out the honey cakes. The amount of cakes will depend on the diameter of the cake you need. My cake was low but wide in diameter. Roll all the cakes very thinly and cut out the circle of the required diameter. Bake each cake in an oven preheated to 180 degrees for 5 minutes. Bake all the cakes and cool them completely. Also, bake all the dough trimmings. To make the cream, take sour cream with a fat content of at least 25%. Combine the sour cream with powdered sugar and whisk everything together into a fluffy cream. Rinse with the finished cream, take turns, all the cakes and collect the cake. Top and sides, also, coat with cream. Crush the baked dough trimmings into crumbs and sprinkle the cake on the sides and top with this crumb. Refrigerate the finished cake for a few hours to soak well in the cream. Best of all, keep it overnight. Invite guests to the table and treat yourself. Have a nice tea party! You can add steamed prunes and walnuts to such a cake between the layers. It will be very tasty!