Sift the flour and set aside.

Beat the eggs and set aside.

In a stainless steel pot, add honey. Bring it to a boil on low heat until the honey is further caramelised and slightly thickened. This will take a minute or so. Off the heat. Carefully add in the water. Move the pan to mix them.

Add in the sugar. Give it a quick mix to combine. Put the heat back on low as you’re going to dissolve the sugar.

Add in the butter. Cook until the butter is completely melted. The sauce is gradually thickened up and caramelised looking. The longer you cook, the darker the sauce will be. Off the heat. Immediately as in the baking soda. Be cautious as the volume will double up and frothy. Keep mixing. Remove the pot from the stove.

Add in salt and cinnamon powder. Mix until combined.

Transfer the sauce into a large mixing bowl.

Immediately after that, gradually add in the eggs. Yes, the mixture is still either hot or warm, that’s fine. That’s why we add the eggs in slowly. The mixture will become thick and sticky.

Add the flour in a few batches. Use you use a whisk to mix them to combine. Towards the end, it will become a wet dough. Whisk will be hard to move around, switch to a spatula to fold them together. The dough is soft and sticky, do not attempt to add more flour. Wrap the dough with cling film. Refrigerate for at least 1½ to 2 hours.

After 2 hours, the dough is pretty much firmed up. Flour the work surface. Cut the dough into 10 pieces. Roll individually into a ball shape and set aside on a pan with a tea towel covering them to keep them moist.

Sprinkle some flour on a non-stick parchment paper. Roll the dough out into a very thin layer of about 1mm. The thickness is just nice for the cake layers. Roll out to the size of your ring cutter. If you do not have a ring cutter, it’s totally fine. Just cut a piece of paper of the size you desire as a standard guide for all the layer. Once cut out the size, keep the excess of the sides for use later.

Bake in preheated oven at 180°C/355°F for 5-6 minutes. I baked mine for 5½ minutes. The colour of the layers depends on the your baking time.

Let the layers completely cool before removing from the parchment paper. Once cooled, it will be easier to remove the paper.

Set all the baked layers aside.

 For the remaining excess of the dough, line them on a pan. Bake them in preheated oven at 180°C/355°F for 8-9 min or until they are dry and crispy. Let them cool completely.

In a food processor, crush the baked excess fine, and a small amount in coarse or bigger chunks sizes. Set these aside for the deco part later.

Mix honey and hot water until the honey dissolved.

Set it aside to a cool completely before use.

In a mixing bowl, add whipping cream. Whisk or mix it until it’s slightly thickened.

In another bowl, add sour cream, honey, powdered and vanilla extract. Mix until it’s softened and creamy.

Add the whipping cream into the sour cream mixture in 2 batches. Mix until combined, do not over mix. Add in the remaining whipping cream, mix until stiff, do not over mix. It will give you a soft and smooth frosting.