Honey Cake

INSTRUCTIONS FOR THE CAKE BASE

• 1
  Preheat the oven to 160°C fan. Prepare several baking trays and baking paper or mats.
• 2
  In a bowl, whisk the eggs with sugar for a few minutes. Add butter and honey and place the bowl over a water bath. Heat until the butter melts and all ingredients combine nicely. Remove from heat.
• 3
  Add baking soda and gradually add flour. Knead and place the mixture in the fridge for a while to firm up. It will be easier to work with. The goal is a smooth, soft dough.
• 4
  Weigh it, divide into 8 equal parts, and roll them into balls. Roll each into a round thin sheet. Place each on a baking tray (you can alternate, I used 4 trays) lined with baking paper (mat) and cut out a circle according to the bottom of a 20 cm round cake form. Lightly prick with a fork and bake two trays at a time for 7-8 minutes until golden.
• 5
  Finally, bake the trimmings until golden, you will need them for the topping. Once cooled, blend finely.

INSTRUCTIONS FOR THE CREAM

• 1
  For the cream, whip together butter, Salko, and salt to a creamy consistency. Place in the fridge for a while.

INSTRUCTIONS FOR ASSEMBLY

• 1
  Spread plum jam mixed with rum on the first sheet, cover with the second, and spread with cream. Continue layering alternately. Finally, coat the cake with the remaining cream and sprinkle (press onto the sides) with the topping.
• 2
  Let the cake rest ideally until the next day. You can, of course, decorate with nuts or chocolate decorations made from tempered chocolate (how to make leaves like in the photos can be found on Instagram @undercakepressure in the story highlights).