Cake

You will need:
1. Butter – 300 g.
2. Margarine – 200 g.
3. Eggs – 6 pcs.
4. Sugar (1/2 cup for the dough, 3 cups for the cream) – 3.5 cups.
5. Honey – 500 g.
6. Baking soda – 3 tsp.
7. Flour – 8-10 cups.
8. Sour cream (20%, preferably higher fat) – 1800 g.
9. Coffee (instant) – 1 tbsp.
10. Water (boiling) – 1 tbsp.
11. Thickener (for sour cream) – 2-3 packets
12. Walnuts (for sprinkling) – 50 g.

Preparation:
In a large saucepan, dissolve the honey with butter and margarine on the stove, add the baking soda, mix well with a whisk (or mixer) and remove from heat.
Add the eggs, one at a time, beating well, sugar, and mix thoroughly.
Gradually add the flour, stirring with your hands or a spatula, until a thick dough forms.
Divide the resulting dough into 23-24 parts
Roll each part very thinly
Cut out the layers
It is convenient to transfer to a baking sheet by rolling it onto a rolling pin
Bake at 180 degrees for about 5 minutes until golden-brown.
Collect the scraps from the layers for sprinkling the cake.
Crush the scraps well with a rolling pin

Prepare the cream:
Dissolve the coffee in boiling water.
(I don’t like coffee, so I made it without coffee)
Mix the sour cream with sugar, thickener, coffee, and beat with a mixer. (If the sour cream is fatty, the thickener is not needed).
Place the first finished layer on a plate, generously spread with cream, place the next layer, and so on.
The last layer should also be spread with cream, and gently "smooth" the sides with a spatula.
Chop the nuts
Sprinkle the entire cake with crumbs and carefully sprinkle the top with nuts.
Place in the refrigerator overnight. And in the morning, you can taste it!
Those who love sour cream should enjoy it