No Bake Honey Sand Cake

MELT 3 TBSP BUTTER, ADD 90 ML HONEY

ADD 150 GMS BROWN SUGAR, CONTINUE TO WHISK & COOK ON LOW-MEDIUM HEAT UNTIL THE SUGAR MELTS

WHISK 3 EGGS

TAKE THE BUTTER-HONEY-SUGAR MIX OFF HEAT, ADD THE BEATEN EGGS, WHISK IN

ADD 1 TSP BAKING SODA, WHISK IN

GRADUALLY ADD 380 GMS ALL PURPOSE FLOUR, MIX IN

TRANSFER THIS DOUGH ON A FLAT SURFACE, START TO KNEAD

KNEAD TILL THE DOUGH ATTAINS A CLAY-LIKE CONSISTENCY, SHAPE INTO A BALL

CUT THE BALL INTO 8 EQUAL PORTIONS

MAKE SMALL BALLS OUT OF EACH PORTION

TAKE A BALL OF DOUGH, DUST WITH FLOUR, ROLL INTO A ROTI

PLACE A PLATE OVER THE ROTI, CUT OUT NEAT ROUNDS

RESERVE THE TRIMMINGS FOR LATER USE

PLACE ONE TAVA ON TOP OF ANOTHER TAVA ON HIGH HEAT

PLACE THE ROTI ROUND ON TOP, COVER & GRILL ON HIGH HEAT FOR 15 SECONDS & LOWER THE HEAT

FLIP, COVER & COOK ON LOW HEAT FOR 1 MINUTE

WHEN IT TURNS FLUFFY LIKE THIS & IS COOKED FROM BOTH SIDES, TAKE OFF HEAT

IN A SIMILAR MANNER, GET ALL THE ROUNDS READY

SPREAD THE RESERVED TRIMMINGS ON TOP OF THE HOT TAVAS & GRILL

PRESS DOWN & BREAK THE TRIMMINGS UNTIL THEY TURN GOLDEN BROWN & CRISP

ALLOW THEM TO COOL, TRANSFER TO A MIXER JAR

BLEND TO MAKE A COARSE POWDER LIKE THIS, SET ASIDE

TAKE 1 CUP SOUR CREAM, ADD 1.5 CUPS WHIPPING CREAM

ADD 1 CUP POWDERED SUGAR, WHIP TILL FLUFFY, REFRIGERATE THE READY FROSTING

NOW SCRAPE OFF THE UPPER LAYER FROM BOTH SIDES & EDGES OF THE GRILLED ROUNDS

DO THE SAME WITH ALL

TAKE 2 TBSP HONEY, ADD 3 TBSP WATER, MIX

TAKE ONE ROUND, COUNTER SPREAD SOME HONEY-WATER MIX ON TOP

SPREAD A LAYER OF CHILLED WHIPPED CREAM OVER THIS

PLACE ANOTHER ROUND ON TOP, REPEAT THE ALTERNATE LAYERING

ARRANGE ALL THE ROUNDS INTO A TOWER, FROST THE TOP & THE SIDES

DUST THE TOP & THE SIDES WITH THE READY POWDER

DECORATE WITH SMALL PIECES OF BISCUITS, HONEY SAND CAKE IS READY TO SERVE