One of my favorite cakes. A perfect tender taste. It takes a little longer to prepare it, but believe me it is worth.
4 ½ cup / 585 grams flour
1 tsp baking soda
1 tbsp cocoa powder
¾ cup / 140 grams sugar
1/3 cup / 80 grams butter
2 tbsp milk
¼ cup / 70 grams honey
1 cup / 240 ml water
1.5 kg sour cream
2 ½ cups confectioners’ sugar
Prepare the parchment paper for baking. Take large piece of parchment paper and fold it in half. Measure out and fold the edges of the parchment paper to form into 12×11 inch (31 x28 cm) rectangle.
In a sauce pan add sugar, butter, honey, milk and water and melt them together over medium heat, whisking occasionally until sugar is melt.
Once sugar is dissolved, remove from heat and while whisking add in the egg. Whisk until the egg is incorporated.
Sift the flour with baking soda and cocoa powder and mix with the honey mixture. While still warm, divide in 5 equal pieces.
Place the warm dough inside of the folded parchment paper, fold the other half of the parchment paper over the top and roll out all the way to the edge of the parchment. This forms a nice straight edge on all sides.
Open the folded parchment paper, transfer to baking pan and bake 5-6 minutes or until golden at the edges. Transfer to a wire rack, remove the parchment paper and cover with kitchen towel .
Repeat this step with four other dough pieces covering each with kitchen towel. Tip: wrap the dough with plastic, and put in microwave for 20 seconds, this way you’ll have a warm dough each time you roll it.
In a large bowl, mix the sour cream with confectioners’ sugar.
Spread evenly ¼ cream on each layer. Press down gently as you go to keep the layers from having air gaps.
Cover the cake with plastic wrap and place in the fridge for at least 4 hours or overnight. Once the cream soaks into the cake, it will remain moist for over a week in the fridge even uncovered.