Instructions
-
Stir lavender into the cold heavy cream. Cover and refrigerate overnight. Strain, discard the lavender, and keep the cream cold.
-
Preheat the oven to 350°F. Trace twelve 6-inch circles on parchment and flip the paper over.
-
In a saucepan over medium heat, cook 1/4 cup honey, stirring, until deep amber, 4 to 5 minutes. Remove from heat and carefully add the water.
CAKE:
-
Add 1/2 cup honey, sugar, butter, and salt. Stir over medium-low heat until the butter melts.
-
Remove from heat and whisk in baking soda until foamy and smooth. Cool for 2 minutes.
-
Whisk eggs in a separate bowl. Slowly stream in the honey mixture while whisking constantly.
-
Sift in flour and fold with a spatula until no dry streaks remain.
-
Spread 1/4 cup batter evenly onto each circle.
-
Bake one sheet at a time for 7 to 9 minutes, until deep golden brown and firm.
Soak:
-
Trim edges while warm. Stir honey with hot water and brush onto 5 layers. Cool completely.
-
Bake the 3 least even layers and all trimmings until dry. Cool, then crush into fine crumbs.
Frosting & Filling:
-
Sprinkle gelatin over the cold water and let it bloom for 5 minutes. Microwave about 10 seconds until liquid, then stir in 2 tablespoons of the lavender cream.
-
Whip the remaining lavender cream to soft peaks. Stream in the gelatin mixture while whipping. Add mascarpone, powdered sugar, and honey, and whip to stiff peaks.
-
Set aside 2 cups for the outside. Tint a small portion of it with purple gel coloring.
-
Gently fold sour cream into the remaining cream for the filling.
Assembly
-
Stack the 9 layers, alternating soaked and plain, with 1/3 cup filling between each.
-
Frost the top and sides with the plain outside cream. Press crumbs onto the sides.
-
Smear the tinted cream along one side of a piping bag and fill with the remaining plain cream. Pipe overlapping scales across the top, then brush lightly with gold luster dust.
-
Refrigerate at least 8 hours before serving.