SMALL HONEY CAKE

 Miniaturized from Food Wishes

To make one 6" cake with 10 layers

Ingredients:

170g honey (1/2c), caramelized to one shade darker, with 2T cold water added to stop caramelization

Cake batter:

66g butter (4T + 2t)

67g granulated sugar (1/3c)

113g caramelized honey (1/3c)

2 eggs, cold

scant t baking soda (5/6t)

1/4t salt

1/3t cinnamon

160g flour (1 1/4c)

Frosting:

1 1/3c heavy cream

1/4 c sour cream

57g caramelized honey (1/6c)

Methodology

Preheat the oven to 375°F.

Melt the butter, sugar and honey in a saucepan slowly over a very low flame.  When the mixture is very warm, crack in the eggs and whisk well to combine.  Continue heating the mixture until it gets very warm again.

Whisk in the baking soda, salt and cinnamon.

Sift in the flour in 3 additions, stirring well until batter is smooth. 

Spread ~1/4 c batter into 6" rounds, 3 per parchment paper covered baking sheet.  Bake 6-7 minutes, or until golden brown.  Remove from the baking sheet, and cool on a wire rack, still on the parchment paper. 

Any remaining batter, spread out in small empty spots on the parchment paper, as it will be used for the crumb topping. 

Trim the cake rounds using a template and a sharp knife. Chop the extra cake pieces and trimmings, and put them back in the oven to get very golden brown (watch carefully, as they burn quickly), checking after 4 minutes.

Crush the toasted trimmings to a fine crumby powder and reserve.

Beat the cream to soft peaks.  Add the sour cream and remaining honey, and continue beating to stiff peaks. 

Anchor a square of parchment paper on a plate with frosting.  Top with a round of cake and generously spread with cream.  Repeat until all layers of cake have been used.  Cover the sides of the cake with frosting, and top with crumbs, allowing the crumbs to bounce off your hand to cover the sides of the cake.

Cover well and refrigerate at least 8 hours, or overnight.