Caramelize the sugar in a heavy-bottomed pot over medium heat. When it is fully melted, reduce the heat to a minimum and add the honey, then the cold butter. Stir, pour the caramel through a sieve to filter out any unmelted sugar lumps into a container, and let it cool slightly (to about 60-75°C).
Add the sifted flour, the lightly beaten eggs, and the nut paste; mix well, then add the baking soda and lemon juice. Form the dough. Wrap it in cling film and let it cool at room temperature.
Then, divide the dough into 9-12 equal pieces.
Roll out each dough ball to a diameter of 18 cm (between two sheets of parchment paper), prick occasionally with a fork, and bake for approximately 4-5 minutes at a temperature of 200°C.
Focus on the pleasant golden color of the pastry.
Put all the (cold) ingredients in the mixer bowl and beat at medium-high speed. The time depends on the ingredients used and the temperature in the kitchen, so keep an eye on it. Watch carefully!
Spread cream on each sheet, wrap the cake in plastic wrap, and refrigerate it for a day.
Spread a thin layer of cream over the surface and sides of the cake (allow to set a little after assembling) and decorate as you wish with white chocolate (as shown in the video) and finely grated nuts.
ENJOY!
