Ingredients
Cake Layers
Cream
Directions
- 1
In a saucepan, combine honey, butter, sugar, and eggs. Heat on medium until bubbly.
- 2
Pour into large mixing bowl, add baking powder, and whisk until light and fluffy.
- 3
Fold in flour.
- 4
Play store in plastic wrap and refrigerate for one to two hours.
- 5
Divide into 12 pieces.
- 6
Roll out thin on parchment paper or on @silpat mat.
- 7
Using 6-7 inch cake pan, round plate, or anything similar, cut circle out of the rolled-out dough.
- 8
Move the scraps of dough a few inches away from the cut-out circle. You will be baking the scraps alongside the circle.
- 9
Bake at 350 F for 3 to 5 minutes or until golden brown.
- 10
Cool on cooling rack.
- 11
Repeat until all 12 layers have been baked.
- 12
Crush up the baked scraps to form a crumb. I like to use a food processor for this.
- 13
Mix all the cream ingredients together.
- 14
Place raspberry jam in piping bag and cut small hole.
- 15
To start layering the cake, start with one cake layer, then top with cream, and so on.
- 16
Continue layering cake, adding a raspberry swirl on every third layer.
- 17
The cream is supposed to be on the runnier side, which will make the cake moist as it stands in the fridge. It will seem as though the cake is falling apart, but just trust the process!!
- 18
Once the cake is complete, top with remaining cream and cover in the cake crumbs. I like to use my hands for this part. I also like to use a cake collar to help it hold its shape while in the fridge.
- 19
Place in the fridge for 4 to 6 hours or ideally overnight.
