Honey Cake

METHOD
In a saucepan put butter and bring to the boil, reduce heat and continue to cook until it starts to brown.

Take off the heat and add the honey and sugar and stir until dissolved.

Let cool before adding the eggs and then mix well.

Then add the bi-carb soda and flour and mix until a smooth dough is formed.

Cover and place in the fridge for at least 2 hours

After 2 hours roll the dough into a long sausage shape, then divide into 8 equal parts.

Dust the surface with flour and roll the 8 pieces into balls.

Line 2 baking trays and preheat the oven to 180c (160c fan -forced)

Find a round shape about 18cm in diameter to use as a cutting template.

Then dust the ball of dough with flour and place between 2 sheets of baking paper to roll out to 3mm thick disk.

Cut out using the 18cm template – make sure to keep the scraps!

Continue with the rest of the balls.

Place as many circles that will fit on the baking trays and bake in the oven for 5 minutes each.

As soon as baked place on a wire rack to cool.

Repeat until all 8 disks are baked and cooling, then arrange all the scraps on a baking tray and bake until crisp and golden.

Now it is time to make the filling – mix together really well the sour cream and icing sugar.

In a different bowl place the cream and whip to form soft peaks.

Fold the sour cream mixture, honey and vanilla into the cream.

To assemble find a serving plate that fits in your fridge and place a small dollop of the cream mixture to secure the first disk.

Then add 3 tablespoons of the cream mixture on the first disk and spread evenly over the top.

Repeat with remaining disks and then use the remaining cream to cover the top and sides of the cake.

In a food processor place the baked scraps to make a fine crumb, for the last 1-2 pulses add the roasted hazelnuts and then press this mixture to the cream on the top and sides of the cake.

Then either tidy up the cake or just enjoy that first slice!