In a medium-sized saucepan, beat the egg and brown sugar.
Mix in the milk and honey, then add the butter and bicarbonate soda.
Bring the mixture to a boil over medium heat, stirring regularly.
Let it boil for 5–7 minutes, stirring constantly.
Afterwards, let the mixture cool for 10 minutes.
In a separate bowl, sift in the flour and make a well in the middle.
Pour the caramelised mixture into the well and mix.
Knead the batter on a lightly floured surface.
Divide the batter into 6 equal parts.
On pre-cut baking paper, roll out each part so it is slightly larger than your springform tin.
As opposed to the video, I cut off the excess dough before baking to form a perfect circle.
Using the leftover dough, form small balls for decoration.
Bake each biscuit for 3-5 minutes.
While the biscuits cool, prepare the remaining ingredients for assembling.
Roast the walnuts in a pan with a small amount of water and a pinch of salt. Crush the walnuts into small pieces, but not too finely, as you want some crunch.
In a bowl, whisk together the sour cream, white sugar, and lime juice.
Assemble the cake.
Place one biscuit on the bottom, then spread with some cream. Add a little jam and sprinkle with walnuts. Repeat until all the layers are complete.
Top with the remaining walnuts, blueberries, jam, and biscuit balls.
