Ingredients:

  • 3/4 cup (250g) wildflower or clover honey
  • 1/2 cup (115g) unsalted butter, cubed
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 4 cups (500g) all purpose flour, sifted
  • 3 cups (700g) full fat sour cream (20% fat)
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 1/4 cups (150g) powdered sugar, sifted
  • 1 tsp vanilla bean paste

Instructions:

  1. Melt the 250g honey, 115g butter, and 150g sugar in a double boiler until the mixture is fluid and steaming.
  2. Whisk the 1 tsp baking soda into the hot honey mixture. Note: It will foam up significantly; this is the reaction that creates flavor.
  3. Temper the 3 eggs by whisking them in slowly so they don't scramble in the heat.
  4. Fold in the 500g sifted flour and salt until a soft, slightly sticky dough forms.
  5. Divide the warm dough into 8 equal pieces. Note: It is much easier to roll while the dough is still supple and warm.
  6. Roll each piece on parchment paper into a thin circle, then bake at 180°C for 5 minutes until golden and smelling like toasted sugar.
  7. Trim the edges of the warm cookies immediately using a plate as a guide; save the scraps for the final crumble.
  8. Whip the 480ml heavy cream with 150g powdered sugar and vanilla until stiff peaks form, then fold in the 700g sour cream.
  9. Layer the biscuits and frosting, stacking them high, and coat the outside in the frosting too.
  10. Pulverize the saved scraps into a fine dust and press them into the sides until the cake is completely covered in golden crumbs.