Honey Layer Cake

I saw on YouTube someone making Russian Honey Cake. The cake looks delicious but preparation is tedious. I like the idea of the cake and decided to make it but with an easier recipe and also lower carb. Layering almond flour pancakes and slightly tart and sweet whipped cream was the answer. The cake, although not as light as chiffon cake, is delicious and moist and I really love the flavor of the burnt honey. I will make a proper burnt honey cake for sure.

Burnt Honey Almond Flour Layer (Pan)Cake
burnt honey
¾ cup honey

pancakes
1 cup fine almond flour
¼ cup cake flour, sifted
2 tablespoons powdered sugar or birch xylitol
¼ teaspoon fine sea salt
1 tablespoon baking powder
¼ cup melted butter
4 large eggs, lightly beaten
½ cup milk
6 tablespoons burnt honey
extra butter for skillet

frosting
2 cups heavy cream
¼ cup sour cream
2 tablespoons burnt honey

• Burnt honey: In a small stainless steel pan, simmer honey for 10 to 12 minutes or until deep amber in color. Remove from heat, stir in a teaspoon of water. Set aside to cool.
• Pancakes: In a medium bowl, whisk together dry ingredients. Whisk in butter, eggs, milk, and honey. Stir with a spatula until mixture is smooth. Heat a 7 inch cast iron skillet on medium low. Grease with a little butter. Pour and level ¾ cup batter and cook for 2 minutes; flip and cook the other side for 1 to 2 minutes until golden brown. Cook the rest and leave to cool completely. The recipe makes approximately 6 to 7 pancakes.
• Frosting:Whip the heavy cream to soft peaks; add sour cream and honey and continue whipping until stiff.
• Assemble the cake: Place one pancake on a platter. With a small offset spatula, spread ½ cup frosting up to the edges. Continue layering pancakes and frosting. Frost the sides and smooth all over with the spatula. Chill for 4 hours before serving.