* 3 eggs
* 200 g sugar
* 2 tablespoons honey
* 1 teaspoon baking soda
* ~ 350 g flour
Beat the eggs together with the sugar, honey and a pinch of salt. Put the bowl on the fire, in a sea bath, and boil until the sugar is completely dissolved, stirring constantly. Add the baking soda. The composition will swell considerably, becoming like a foam.
In another bowl put the flour, then pour little by little the egg composition, stirring constantly with a spoon. We need to get a viscous composition, a little thicker than cake. Eventually add more flour.
In a tray well greased with butter and lined with flour, put the dough spreading it with well-floured hands. Put the tray in the oven, over high heat, until browned (about 10-15 minutes).
Leave to cool, shake the flour well with a brush and cut into 2.
* 800 g sour cream 26% fat
* 2 tablespoons sugar
The cold cream is mixed until it starts to make bubbles on the surface. Add the sugar and mix until it hardens. You can also add a whipped cream hardener.
The amount of cream can be even higher. The more cream, the better the cake.
* 50 g dark chocolate
In the tray in which I baked the countertop lined with food foil, put the first countertop, 3/4 of the cream, the second countertop and cover it with the rest of the cream. Leave to cool for at least 6 hours, then cover with grated chocolate and portion.