In a water bath melt the butter, sugar and honey, stirring until the sugar dissolves.
Extinguish the soda with vinegar, add to the mixture and stir intensively, wait until the dough volume increases, and the entire surface is not covered with bubbles.
Remove from heat, add eggs, mix until smooth.
Gradually add the flour, knead the soft dough.
Roll out of the dough plump sausage and cut into pieces, I got eight pieces.
Heat the oven to 200 degrees, grease the baking sheet with a thin layer of sunflower oil, roll out the dough quite thinly. The size of the cake-take a large plate (I have about 20 cm in diameter) and try to roll out the layer. Plate breaks on the cake-great, you can wrap the dough on a rolling pin and lay on a baking sheet. Bake for about 7 minutes. the color is Golden and very pleasant.
Immediately cut out of the cake form on a plate, cut pieces put in a bowl, they are still useful.
Now let's do the cream. Sugar grind in a coffee grinder until powdered. Beat sour cream with powder and vanilla sugar. Get a homogeneous lush mass - not a dense cream, but not too liquid.
Now collect the cake - each cake generously lubricated cream, especially paying attention to the edges, so they do not remain dry. In the photo - the amount of cream per cake.
The remaining pieces of cakes grind to crumbs.
On the last cake and sides of the cake apply a thick layer of cream, then sprinkle with crumbs. Sides need to be formed carefully - to get beautiful and smooth.
It is better that the cake stood for 10 hours in the refrigerator, it will be soft and juicy.