Pre-need sour cream "to weigh," i.e. to put on a sieve with cheesecloth, folded in half. The excess whey will drain, and the cream will be thicker. Better to leave overnight in the fridge, I have serum dripping about 4 hours. The cream can be done in parallel with the cakes. Proceed to the preparation of the test. We need caramelizing sugar. Take a heavy-bottomed pot. Measure out the sugar (I use Demerara from Mistral). Put on medium heat and occasionally turn and tilting a bowl of sugar to evenly melt. Spoon not interfere.

In parallel, melt the butter and add the honey. In the finished caramel add the butter with the honey, stir. A little of the cooled mixture, add eggs, stir. Then add half of the flour, mix until smooth. Add baking soda, citric acid, stir. The dough should be a little foam, to brighten. Add the remaining flour, stir until smooth, cover the dough and leave to cool at room temperature for 10 minutes. At first the dough will seem watery, but then it cools off and it will be easy to work with.

Divide the dough into 8 parts. Due to the Demerara sugar, it has a terrific caramel flavor!

Roll out the rectangles. I have the size of an A4 sheet 20x30. The finished cake I got a height of 20 cm, i.e. if you want to do above or below, adjust this figure. Bake in a preheated 160 degree oven for 6 minutes. Ready cake cut exactly. Then trimming grind into crumbs.

For cream weighed out sour cream (I got 800 grams.) mix brown sugar, Demerara, it will add caramel note to the cream. Put in a water bath for 1.5 hours. Periodically stir. Then add oil, stir.

Cakes spread and coat with cream. Cream room temperature may be liquid. Nothing terrible, first spread a layer of cream on all the cakes and leave to soak for an hour or more. Put the cream in the refrigerator. Then spread a second layer of cream. Leave a little cream, then coat the sides and top.

When the cakes are soaked, turn them into a roll. First one, then the other butt, etc. First layer can break down, but then it will be easier to roll it up all the cakes.

Tightly wrap in cling film and refrigerate overnight. The cream does not flow and impregnate the layers as needed.

Unfold the roll and daubed cream on first side, immediately sprinkle with crumbs. Then turn the roulade and spread the top, also sprinkle with crumbs. It is not so difficult as it seems! Bon appetit!