Caramelize the sugar in a heavy-bottomed pot over medium heat. Once it is fully melted, we reduce the heat to a minimum and add the honey, then the cold butter, stirring continuously. We pour the caramel through a sieve into a container to strain out any unmelted sugar clumps, and let it cool slightly (to about 60-75°C).
Add the sifted flour, the lightly beaten eggs and the walnut paste, mix, add the baking soda and lemon juice. Form the dough. Wrap in cling film and leave to 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 it 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 cake.
Put all the ingredients (cold) into the mixer bowl and beat at medium-high speed. The time depends on the ingredients used and the kitchen temperature, so keep an eye on it. Watch closely!
Spread cream on each layer, wrap the cake in cling film, and place it in the refrigerator for a day.
Spread a thin layer of cream on the surface and sides of the cake (saving a little for after assembling) and decorate as desired with white chocolate (as shown in the video) and finely grated nuts.
ENJOY!
