Honey Cake

Prepare the Sponge

1. Preheat the oven to 170-175°C (340°F).
2. Melt the butter and let it cool slightly.
3. In a saucepan, combine honey, sugar and butter.
4. Heat gently until the sugar dissolves.
5. Stir in the baking soda. The mixture will foam and become lighter in colour.
6. Remove from the heat and let cool for 5 minutes.
7. Beat the eggs lightly and gradually whisk them into the warm (not hot) honey mixture.
8. Fold in the flour until smooth.

Bake

1. Pour the batter into a prepared cake tin or spread into a thin sheet, depending on your preferred style.
2. Bake for 15-20 minutes, or until golden and a toothpick comes our clean.
3. Cool completely.

Make the Cream

1. Heat together honey, butter, milk, and a pinch of salt.
   
2. Stir until smooth
3. Cool the mixture until just lukewarm.
4. Whisk in the mascarpone until smooth.
5. Fold in the sour cream.
6. Chill for 20-30 minutes if the cream is too soft.

Assemble

1. Slice the sponge into layers if making a layered cake.
2. Spread an even layer of cream between each layer.
3. Cover the top and sides with the remaining cream.

Finish

1. Sprinkle the cake with cake crumbs.
2. Drizzle or decorate with a little honey.

Chill

Refrigerate the cake for at least 6 hours, preferably overnight, so the layers soften and absorb the cream.