How to cook
Heat the mixture until the sugar melts and gains a golden color. Take off the stove, add all of the flour in at once, stir with a wooden spoon until it's fully absorbed and you get a sticky dough.
Transfer the dough to a lightly floured surface and knead carefully to form a dough ball. Divide it up into 6 equal-sized pieces. Shape each piece into a ball. Cover them with paper towels to prevent them from drying up. Heat the oven to 356°F (180 °C).
Take a sheet of parchment paper. Roll out 1 ball into a thin circle on a lightly floured surface. Place the bottom of a cake form or round bowl on the sheet, cut around it with a knife to make a perfect circle. Put this sheet and the leftover bits from it onto the parchment paper.
Using a fork, poke holes in the dough in several spots to prevent it from swelling up too much. Bake for 5-6 min. Repeat this process with the other balls, for a total of 6 round golden cake layers. Once all are baked, remove the parchment paper carefully from each layer, being careful not to break them, and leave aside to cool.
Blend the baked leftovers in a blender until they turn to crumbs or put them in a plastic bag and mash them with a wooden mallet. Transfer to a bowl and leave them aside.
Make the cream mixture by beating the soft butter with the powdered sugar in a bowl, then add the cream cheese, honey and stir until homogeneous. Add the sour cream and stir gently with a spatula. Don't use a mixer because the mixture would end up too runny; stir carefully in 1 direction until homogenized.
Leave the cream mixture for 15 min. in the fridge to harden a bit. Start arranging the cake. You've made plenty of cream mixture but divide it up roughly so there's enough for all of the layers and for covering the cake.
Put a cake layer in a cake plate, smear it with cream mixture, put jam on top in several spots, place the next sheet, smear with cream mixture again, put jam again. Repeat until you've finished off with a cake layer and cream mixture. Smear the sides of the cake as well.
At the very top and sides, sprinkle with the crumbled doughy crumbs, along with ground walnuts if desired. Put the cake in the fridge for the cream to harden for at least 8 hours; it tastes best the next day. Before serving, leave it briefly at room temperature and only then cut it.
Notes: This cake is actually a popular Russian homemade cake of Polish origin that comes in a variety of recipes.
Usually, the technique for making the layers is the same, their number varying between 5-8, while the cream mixture has variations - some use sour cream, others liquid, or eggs with milk. The natural version is preferred - with blueberry jam, fruits and ground walnuts.