Ingredients

• 6 eggs, separated
• 1 cup sugar
• 1 tsp baking soda
• 4 tbsp honey
• 100 g butter
• 1-2 cups flour
• Cranberries and sugar
• 500 g sour cream and sugar
• Chocolate

Instructions

1. Combine baking soda and honey in a sauce pan on low heat until small bubbles start to form
2. Add the butter to the honey and baking soda mixture. Set aside to cool.
3. Whip the egg whites
4. Slowly add sugar and egg yolks while continuing to whip
5. Once the honey mixture is cool, gently fold it into the whipped eggs and sugar
6. Add 1-2 cups of flour until it’s the consistency of pancake batter
7. Divide the batter into 5-7 parts and pour onto sheets of oiled parchment, spreading into an even circle
8. Bake at 350 for 12-15 minutes or until golden brown
9. Pulse cranberries and sugar in a food processor to desired taste. Spread the mixture on each of the baked sponges
10. Whip the sour cream with a cup of sugar. Spread this mixture on top of the cranberry sauce.
11. Sprinkle top layer with grated chocolate