— What You Need
Method
Ingredients for the layers:
Honey — 100 g (liquid; if crystallized, melt it)
Butter — 100 g (unsalted, if salted- don't add additional salt)
Sugar — 150–200 g (to taste)
Eggs — 3
Baking soda — 1 teaspoon (do not mix it with vinegar)
Flour — 400–450 g (as much as the dough will take)
Salt — 3-4 g
Ingredients for the cream:
Greek yogurt, 10% fat — 800 g (cold, plain, no additives)
Powdered sugar — 150–200 g (to taste; use powdered sugar so the cream does not thin out)
Vanilla extract or vanilla sugar — optional
Whipped cream / sour cream stabilizer — 1–2 packets (follow the packet instructions if the yogurt seems too soft; optional, but recommended for stability)
cherries/ sour cherries - optional
Ingredients for decoration:
Layer scraps (ground into crumbs)
Nuts (walnuts, almonds) — optional, ground
Make the dough for the layers (cooked dough):
In a bowl over a steam bath (or in a thick-bottomed pot over low heat), melt the honey, butter, and sugar. Stir until smooth (do not boil).
Take it off the heat and let it cool slightly (to about 60°C / 140°F).
Add the eggs one at a time, beating quickly with a whisk so they do not scramble.
Add the baking soda and salt — the mixture will foam and increase in volume.
Gradually add the sifted flour and knead the dough. It should be soft, elastic, and slightly sticky (not stiff).
Wrap the dough in plastic wrap and refrigerate for 1–2 hours (or overnight — it will roll out more easily).
Bake the layers:
Preheat the oven to 180–200°C (350–400°F).
Divide the dough into 8–10 equal pieces (about 100–120 g each).
On parchment paper (or a silicone mat), roll each piece into a thin circle about 20–22 cm across (dust with flour so it does not stick).
Prick with a fork and bake for 3–5 minutes until golden (they bake quickly).
While the layers are still hot, trim them with a template (a 20 cm plate) — save the scraps for crumbs.
Cool the layers on a wire rack.
Soak and finish:
Refrigerate the cake for at least 8–12 hours (better overnight or a full day) — the layers will soften and absorb the cream.
Before serving, leave it at room temperature for 20–30 minutes.
— What You Need
Method
Pasta
200 g flour (00 or all-purpose)
2 eggs
a pinch of salt
Sauce
2–3 tablespoons sunflower oil or olive oil
1 medium onion, finely chopped
2 garlic cloves, chopped
400–500 g tomato sauce (passata or canned crushed tomatoes)
salt
½ teaspoon sugar (cuts the acidity)
ground black pepper
dried herbs: dried onion and dried parsley, a pinch of each
grated Parmesan, for serving
fresh basil leaves
Dough:
Sift the flour onto the counter, make a well in the center, and crack in the eggs. Add the salt.
Mix with a fork, then knead by hand for 8–10 minutes until the dough is smooth and elastic. If it is too dry, wet your hands; if it is sticky, dust with a little more flour.
Wrap in plastic and rest for 30 minutes at room temperature.
Roll it out thin (with a rolling pin, on a floured surface) and cut into tagliatelle, fettuccine strips or any other shape you want about 6–8 mm wide. Separate them so they do not stick.
Transfer the pasta into an empty bowl or tray and sprinkle a little bit of flour on top and let it rest until you prepare the sauce in the pan.
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