Medovik

Steps

1. 1
   Put the honey, sugar and butter in a heatproof bowl over a pan of barely simmering water and stir for about 5 minutes, until melted and the sugar has dissolved.
2. 2
   Stir in the bicarbonate of soda; within 1–2 minutes the mixture foams up to double its volume and turns a deep caramel colour — this reaction is what flavours and colours the layers.
3. 3
   Take the bowl off the water, cool for 3 minutes, then quickly whisk in the beaten eggs so they do not scramble.
4. 4
   Stir in the flour gradually to make a soft, slightly sticky dough and, while it is still warm, divide it into 8 equal pieces; keep them covered so they do not dry out.
5. 5
   Heat the oven to 180°C. Roll each piece on baking paper as thin as you can, about 2 mm, into a round of 24 cm, and prick it all over with a fork.
6. 6
   Bake each layer for 5–6 minutes until golden brown — watch closely, they burn fast — and while hot trim it into a neat round using a plate as a guide; bake the trimmings too.
7. 7
   Whisk the soured cream with the icing sugar and vanilla into a smooth, slightly thickened cream.
8. 8
   Stack the layers on a plate, spreading each one generously with cream, and coat the top and sides.
9. 9
   Crush the baked trimmings into fine crumbs and press them over the top and sides.
10. 10
    Refrigerate for at least 12 hours, until the layers are soft and moist and the cake cuts cleanly.