Honey cake with honeycombs

Put vanilla, honey, butter, 180 grams of sugar, and salt into a pot, add water, and bring to a boil. Then add baking soda, remove from heat, and let it sit for 30 minutes at room temperature without stirring the mixture. After half an hour, add an egg and flour.

Divide the dough into 9 flatbreads, roll them out, and bake at 180 degrees until golden brown.

Whip the cream, add the remaining sugar and sour cream. Mix, coat 8 layers with cream, assemble the cake, cover it with plastic wrap, and refrigerate for 3-4 hours.

Make crumbs from the remaining cake. Grind it in a coffee grinder or blender. Sprinkle the honey cake with crumbs and decorate with honeycombs.