John Myers
Ingredients for 1 servings:
- 220 g sugar
- 2 eggs, size M
- 3 tbsp honey
- 100 g butter, soft
- 300 g flour
- 1 tsp baking soda
- 4 cups of sour cream, 200 g each
- 250 ml condensed milk, sweetened, e.g. Milchmädchen
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours
For the dough, put the sugar and eggs in a small saucepan. Add the honey and softened butter in pieces. Mix everything well and heat over medium heat. The sugar should be completely dissolved. Let the mixture cool slightly. Sift the flour and baking soda into a bowl and add the butter mixture. Mix with the dough hook of a hand mixer, working it in with your hands if necessary, until you have a smooth dough. Dust a work surface with flour, place the dough on it, and knead well again. Once the dough no longer sticks to your hands, it’s done. Add a little more flour if necessary. Form the dough into a long log and cut it into about 8 or 9 equal-sized pieces. Roll these into balls and place them on a floured board. Cover with plastic wrap. Let rest in the refrigerator for one hour. To prepare the cream, combine the sour cream and sweetened condensed milk in a bowl and mix well. Refrigerate until ready to use. Dust several layers of baking paper with flour and roll out each ball of dough very thinly. Cut out using the ring of a springform pan to create several thin sheets of dough. Place two sheets of dough on each sheet of baking paper. Bake in an oven preheated to 170°C fan-assisted oven or 190°C conventional oven for about six minutes on the middle rack until golden brown. Allow to cool slightly and then carefully remove from the baking paper. Roll out and bake the cut-out dough scraps, then crumble them. To layer the cake, spread cream on one sheet of dough and place another on top. Repeat this process until both the dough and cream are used up. The top layer should be cream. Sprinkle the cake crumbs on top as decoration.
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