Prepare the Jelly

• Prepare the jelly in advance so it has time to fully set.
• Use half the amount of water stated on the packet instructions to ensure it is firm and sliceable.
• Refrigerate until set, then cut into 1 cm (⅓ inch) cubes.

Make the Honey Sponge

• Preheat the oven to 350°F (180°C).
• Line a large baking sheet with parchment paper.
• In a large mixing bowl, beat the eggs and sugar using an electric mixer for 2–3 minutes, until pale, creamy, and slightly increased in volume.
• Add the honey and cooled melted butter. Mix for 30–60 seconds until combined.
• Add the baking soda and salt, and mix briefly.
• In a separate bowl, combine the flour and gingerbread spice.
• Sift into the wet mixture and gently fold until smooth, being careful not to deflate the batter.
• Pour the batter onto the prepared baking sheet and spread into an even layer.
• Bake for 12–15 minutes, until golden brown and springy to the touch.
• Allow the sponge to cool completely in the pan.

Trim and Slice the Sponge

• Turn the cooled sponge onto a clean surface and carefully peel off the parchment paper.
• Trim the edges to form a neat rectangle, approximately 12×14 inches (30×36 cm).
• Reserve all trimmings for later.
• Cut the sponge into 4 equal rectangles, then slice each horizontally to create 8 thin layers.
• If uneven, adjust by splitting thicker layers. Our cake, as pictured, has 7 sponge layers.

Prepare the Sour Cream Filling

• In a large bowl, combine sour cream and powdered sugar.
• Whisk until smooth.
• Gradually add the lemon juice, whisking continuously until slightly thickened. (The mixture will remain soft and spoonable.)

Assemble the Cake

• Place the first sponge layer on a board or plate.
• Spread a thin layer of cream (about ⅐ of the total).
• Scatter some jelly cubes evenly over the cream.
• Top with the next sponge layer and repeat the process.
• Continue layering, finishing with a sponge layer on top.
• Gently press the cake down to level it.
• Cover and refrigerate for at least 8 hours or overnight.

Prepare the Crumbs

• Crumble the reserved sponge trimmings.
• Leave them in a dry place overnight to dry out, or dry in a low oven for 10–15 minutes. Watch them carefully, you don't them burnt.
• Blitz into fine crumbs using a food processor. Set aside for tomorrow.

DAY 2

Make the Frosting

• In a bowl, beat the sour cream and powdered sugar until smooth.
• Gradually add lemon juice and whisk until slightly thickened.

Finish the Cake

• Spread a thin layer of frosting over the top and sides of the cake.
• Press the prepared crumbs all over the cake to coat evenly.

Decorate (Optional)

• Decorate with fresh berries, chocolate, or dust with powdered sugar.
• For a traditional touch, create a stencil design — “Sodžius” means a countryside house, and decorative motifs are often inspired by this.