Blini Mille-Crêpe Cake with Honey Sour Cream

Method

1. Whisk the eggs, sugar and salt in a bowl, add half the milk, sift in the flour and whisk until lump-free, then whisk in the remaining milk and the melted butter to make a thin batter. Cover and rest for 30 min.

   Add in this stepEggs 2Sugar 1 tbspSalt 1 pinchMilk 250 mlPlain (all-purpose) flour 90 gButter, melted 15 g

2. Heat a 18 cm frying pan on medium-high heat for 2 min and wipe it thinly with oil on a paper towel. The pan size sets the diameter of the cake.

   Add in this stepNeutral oil, for the pan 1 tsp

   medium-high heat

3. Pour in a very thin layer of batter, swirl, and cook on medium heat for 1 min until the edges lift, then flip and cook 30 sec more; pale looks prettier than deep brown. Make about 10 blini and cool them completely, spread out or between sheets of baking paper; warm blini melt the cream.

   medium heat

4. Whip the cold cream with the icing sugar and vanilla for 3 min until soft peaks form, then fold in the sour cream with a spatula until smooth.

   Add in this stepDouble (heavy) cream, cold 100 mlIcing (powdered) sugar 30 gVanilla extract ½ tspSour cream, cold 150 g

5. Lay one blin on a plate and spread a thin, even 2–3 mm layer of cream over it, leaving a little margin at the edge so it doesn't squeeze out. Repeat to build the stack, keeping your best-looking blin for the top.

6. Cover and chill for at least 2 h; the cream needs to set for clean slices.

7. Toast the walnuts in a dry pan on medium-low heat for 3 min until fragrant, then chop roughly. Just before serving, drizzle the cake with honey and scatter the walnuts; slice with a knife dipped in hot water and wiped.

   Add in this stepWalnuts 20 gHoney 1 tbsp

   medium-low heat