Cold butter, cut into pieces, sugar, honey and cocoa warmed on a steam bath until the sugar is dissolved, constantly stirring (the mass should be substantially uniform). From vyberaem flour, squeeze the juice from the lemon, slightly whisk the eggs with a fork in a separate bowl.

Without removing from the heat, add baking soda and pour it with lemon juice. Carefully knead the mixture and switch off the stove.

Remove from the heat, add eggs and then flour. Knead a soft and sticky dough. Again put the bowl with the dough on the pan with hot steam and leave for 30-40 minutes (oven is disabled).

After some time, let the dough cool down a bit. Knead a smooth shiny dough with 1-2 tbsp of flour. The dough should not stick to work surface and hands. Divide it into 4 parts. Preheat the oven to 180 degrees. Roll out each piece of dough directly on the parchment into a thin layer of 2-3 mm. With side d shape 20 cm baking cut out the circle, trimming leave. Pinned the cake frequently with a fork and bake for 4-5 minutes.

As soon as the edges of the crust start to brown, it means it is ready, take out of the oven (it is better to nedopil than overexposed). Each cake let cool on wire rack. Bake all cakes, from scraps also make the cake, not cut it side and bake (will serve as a coating for cake).

Cool the cakes at room temperature. Puree dipping a bit heated (I ran blender apricots from the compote). Each Korzh lubricated tablespoon of the puree before applying the cream.

Make cream (preferably in advance). Send cream in the freezer for 8-10 minutes. Sour cream with a fork gently mix with powdered sugar, then at low speed, beat with a mixer. Separately whisk the cream to firm peaks, gently combine with sour cream mass. - Delayed about 100 g of cream separately.

Collect the cake. Top cake decoration does not lubricate. Remove the cake in the cold for 3-4 hours. After cream 100 g daubed the top and sides. Baked from scraps of dough crust RUB on a small grater into crumbs. Sprinkle with the whole cake.