3 cups all-purpose flour (I used unbleached, organic)
Sour Cream Frosting Ingredients:
1 cup sour cream
1 cup powdered sugar
1/2 cup heavy whipping cream (35%)
1/4 cup liquid honey
Place the honey, sugar and butter in a saucepan and place over medium heat. Stirring occasionally, melt the mixture until sugar is dissolved.
Pour the honey mixture into the beaten eggs and stir quickly until blended. Add the bakings soda to help break up any eggs that may have started cooking from the heat of the honey mixture.
Add the egg mixture to the flour and mix well.
Prepare a surface with flour and pour the dough onto the surface. Knead with a bit of flour just until the dough is no longer sticky. (You don’t want to over-knead the dough, which would lead to a tough cake.)
Cut the dough into several hand-sized pieces to start.
Roll the dough out to 1/2″ thickness and cut into desired shape.
Place two rounds of dough on the prepared baking sheet and bake until golden, about 5 minutes.
Repeat with remaining dough.
Whip the heavy whipping cream with a mixer for 4 minutes until light, frothy peaks form. In a separate bowl, mix together the sour cream and powdered sugar.
Fold the sour cream mixture into the whipping cream, being careful to stop when just incorporated – do not over beat.
Allow the cakes to cool slightly before layering them, adding a generous tablespoon or two of the frosting in between each cake layer.
When ready to serve, drizzle honey over top of the whole cake and garnish with berries, cinnamon sticks, or some chocolate shavings.