Russian Honey Cake

For the biscuit layers:
Cream eggs and caster sugar until fluffy. Add honey and fold in sifted flour and bicarbonate of soda.

Heat oven to 160ºC (320ºF).

Spread credit-card-thin layers of biscuit mix onto a silicone baking sheet or greaseproof baking paper. Bake 6–8 minutes or until medium golden brown. Remove from oven and let cool before carefully removing from silicone or paper. Repeat until all batter has been used.

Set aside 7-9 layers for the cake. Crumble the rest into a fine breadcrumb consistency.

For the cream:
Whip the cream, sour cream and powdered sugar until 80% stiff.

To assemble, spread about 80 grams of cream mix onto each biscuit layer. Finish with a layer of cream.
Lastly, sprinkle the cake all over with the crispy crumble.

Note: If you want to make a large cake, double this recipe and build more layers for it to be taller. If you want to make smaller cakes, cut them into smaller shapes and cover in more crumb individually.