Method:

1. Cream butter and separate eggs. Add room- temperature yolks one at a time to the butter and beat well. Mix in honey. Sift together flour, baking powder, and spices twice and add to butter mixture. 

2. Whip egg whites until stiff. Fold a little into the mixture, then fold in the rest. Pour batter into a but- tered and floured loaf pan. Bake in preheated 180°C0 oven until firm on top and a toothpick comes out clean, about 1 hour. Cool on rack. 

Filling:

1. Roast nuts in a heavy skillet, rub lightly to remove some of the skin, and grate fine in a processor or a nut grinder. 

2. Mix in sugar, vanilla, and enough sour cream to bind. 

3. Split cake into two layers and spread one cut surface with jam, then the nut filling. Cover with the other layer and press lightly. 

4. Wrap in foil and refrigerate overnight. 

5. Glaze with chocolate icing or cover lightly with the same type of jam as used inside, and sprinkle with chocolate shavings.