3 Tbsp. honey

2 1/2 cups all-purpose flour

2 tsp. baking soda + 1 tablespoon vinegar

1 tsp. vanilla extract

2 sticks butter room temperature

16 ozs. mascarpone cheese

4 ozs. cream cheese room temp.

1 1/2 can condensed milk

Preheat the oven to 325 degrees F.

On high speed beat the eggs until pale and fluffy.

Slowly add sugar and beat for another 3-4 minutes. Lower speed to medium-low, add honey.

Mix baking soda with vinegar and add to eggs mixture.

 Gradually add in flour. Go slowly so the batter stays fluffy.

Line the bottom with parchment paper and spray two springform baking pans  (9” round) with cooking spray.

Pour the batter evenly into the baking dishes and bake for about 30-35 minutes.

Check if the cake is ready with a toothpick, if nothing sticks to it, it is done.

Beat together butter with cream cheese.

With mixer still running, slowly and gradually pour in condensed milk.

Add mascarpone cream and beat on high until well incorporated but not more than 1 minute.

Slice two cakes in half.

pour,spray, or drizzle  soaking mixture on first layer.

Spread some frosting. You can sprinkle with nuts,toffee bites, or add prunes to each layer (optional).

Repeat the steps with each layer.

Spread the rest of the frosting all over the cake.

Decorate the sides and top as desired.

I used trader Joes O’s (crushed in a blender) on the sides of the cake and drizzled caramel on top.

[amd-zlrecipe-recipe:150]

This multi layer cake is fairly sweet and soft from the luscious amount of sour cream and condensed milk cream. The layers are baked to a perfect  golden colour. This cake does take sometime to make,but it’s not difficult at all to make it.It’s better when you make it day ahead.
There is two different variations for the cream.Sour cream with sugar or condensed milk with butter.I like them both,so I use them both in my cake.The sour cream and sugar will make it more softer then the condensed milk and butter.If you decide to make condensed milk cream, then don’t place it in the fridge. Let it sit for 6 hours at room temperature.

Prepare a pot with hot water for water bath.
For 5-6 layers (I doubled for 10 layer cake)

Ingredients:
2 tablespoon honey
1 cup sugar
1 teaspoon baking soda
1/2 stick butter + 1 tablespoon
2 eggs
3- 3.5 cups flour

Cream #1 for 10 layers:
3 1/2 cups sour cream
1 cup sugar (add more if you like it sweeter)
1 teaspoon vanilla

Cream #2:
1 can condensed milk
3 sticks butter (softened at room temp.)

Directions for the cake:

Heat oven to 375 degrees

In a mixing bowl (that can be placed on top of a water bath)Combine sugar and eggs with a whisk.
Add honey and place the mixing bowl over the water bath. Mix until all the sugar is dissolved.
Add butter and 1 tablespoon of flour.Mix well.
Remove the mixing bowl with honey mixture from  the water bath and add baking soda and flour gradually mixing it well. Start with 3 cups of flour and add more if needed.(remember it will thicken as the dough cools down). Divide the dough it to 6 equal balls. You can let it cool down for a little or you can start rolling.

Sprinkle flour on the surface where you will roll the dough.
Roll the dough very thin.( sprinkle with flour in between when you flip the dough to other side,so it doesn’t stick to the surface)
Transfer to an upside down cookie sheet(well floured or greased)
and bake 3-4 minutes or until it will nice and golden in colour( be careful,It can burn fast)
As soon as you take it out from the oven place a round dinner plate (upside down) and cut out the circle leaving the edges for later use on the topping.
Repeat with the rest of the layers.

Combine eggs,sugar and honey

Mix on top of water bat (double boiler) until sugar is dissolved

Add butter and 1 tablespoon of flour

Add the rest of the flour

Cream #1: Beat sour cream,sugar and vanilla with a mixer for about 4-5 minutes.

Cream #2:
Beat butter for 1 minute. Slowly add condensed milk while still beating.

leave 1(or two if the recipe is doubled)layer for the topping

Add Generous amount of cream to each layer: 2 layers sour cream,1 condensed milk cream and so on.
Add cream to the top and sides of the cake.

Crumble the leftover pieces and layers of the cake.( I use mini blender for this)

Add the crumbs to the top and sides of the cake. For best results leave in a fridge for 12 hours.Enjoy!!!