Ingredients
12
12 servings
- •3 eggs
- •1 cup honey
- •2 cups all-purpose flour
- •2 teaspoons baking soda
- •2 (16 ounce) containers sour cream
- •1 cup white sugar
- •1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Set out five 9x13-inch sheets of parchment paper.
- Make the cake: Mix eggs, honey, flour, and baking soda together in a large bowl. Spoon 1/5 of the batter (3 to 4 tablespoons) onto each sheet of parchment paper. Spread the batter as thin as possible using a wide spatula. Carefully place one sheet of batter onto a rimmed baking sheet.
- Bake in the preheated oven until golden brown, about 2 to 3 minutes. Lift the parchment and remove the baked cake layer from the baking sheet; prick the cake with a fork to enhance filling absorbency. Repeat to bake the remaining four cake layers.
- Make the filling: Stir sour cream and sugar together in a small bowl. Invert one cake layer into a 9x13-inch baking dish; carefully remove the parchment paper. Spread 1/5 of the sour cream mixture onto the cake, then sprinkle with 1/5 of the walnuts. Repeat the process with the remaining four layers, sour cream, and walnuts. Cover and refrigerate, 8 hours to overnight. Trim off any ragged edges before serving.
Nutritional Facts
Per 12 servings
- Calories: 470
- Carbohydrate: 61g
- Fat: 24g
- Fiber: 1g
- Protein: 8g
- Sugar: 40g
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