Honey cake with walnuts

Ingredients for 1 servings:

• 1 can condensed milk
• 250 g butter
• 200 g sour cream
• 200 g flour
• 150 g ground walnuts
• 4 tbsp forest honey
• 4 tbsp butter
• 1 tsp, heaped baking soda
• 3 eggs, separated
• 200 g sugar
• 200 g walnuts, chopped
• 200 g sugar, possibly brown
• 200 g sour cream
• 100 g butter

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 1 hour 55 minutes

Bohemian style

For the pastry, separate the eggs. Beat the egg whites with 200 grams of sugar. Combine the flour and ground walnuts. Heat the honey and 4 tablespoons of butter, stir in the baking soda and egg yolk. Combine the egg mixture, then gradually fold in the flour and walnut mixture. This mixture yields approximately 5 to 7 layers. For the pastry layers, preheat the oven to 200°C (top/bottom heat). Spread a thin portion of the batter onto a cake tin lined with baking paper. Bake the thin layer in the oven for approximately 5-8 minutes. Remove from the oven and trim the edges so that the layers are roughly even. Crumb the leftovers. Set the layers aside and let cool. They can also be made 2-3 days in advance. For the cream, melt 250 g of butter in the condensed milk in a saucepan over low heat. Add 200 g of sour cream. Let the mixture cool. Mix some of the chopped walnuts with the crumbs for the edges. Stack the cake like this. First a layer, then the cream, then the walnut crumb mixture. Then another layer, and so on. Finish with the cream. Refrigerate. For the glaze, caramelize the remaining chopped walnuts with 200g of sugar and butter. Let cool slightly, then stir in the sour cream. Let cool, ideally refrigerating it at the end. When the mixture has firmed enough, spread it over the entire cake.