Recipe(tried): 15 layer Russian Honey Cake

This may be the one you were looking for - it's always been a huge success wherever I take it. Takes a while to make though.

15 LAYER RUSSIAN HONEY CAKE

LAYERS:
2 eggs
3/4 cup sugar
1 teaspoon baking soda
1 tablespoon liquid honey
100 g margarine or butter
2 cups flour
CREAM FILLING AND COATING:
750 g sour cream
1/2 cup sugar
1 tablespoon honey
250-300 g crushed plain sweet biscuit crumbs, for coating
1/2-1 cup ground walnuts, for coating (can be left out, I don't like walnuts & never use them!)

Preheat oven to 180 degrees C (350 degrees F).

Beat eggs well with sugar; add baking soda and liquid honey (warm).

Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot).

Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.

Dip the dough in flour, divide, roll each layer very thin (1-2mm), cut circles as round as possible (approx 18cm diameter), and bake at 180 C for 2-4 minutes or until golden brown in colour; repeat with remaining dough and allow to cool before assembling. (I often end up with more or less than 15 layers, it always works out fine!)

Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.

Coat each layer with a generous layer of cream; assemble the cake, coat the sides and top with cream and sprinkle top and sides with biscuit crumbs and ground walnuts.

Allow to set at least 6 hours before eating.

Serves about 12 large or 16 small pieces.