Classic Honey Cake (Medovik)

Make the dough by combining eggs, butter, sugar, milk, honey, and baking soda slaked with lemon juice, gradually adding flour until the batter reaches the consistency of heavy sour cream.

Chill the dough in the refrigerator for a few hours until firm.

Divide the dough into 8-9 portions, roll out each piece, prick with a fork, and bake at 200-220 °C (400-425 °F) until golden brown, about 5 minutes.

Trim the hot layers to the desired cake shape.

For the custard, combine milk, sugar, eggs, cornstarch, and vanilla, cook until thickened, and stir in the butter at the very end.

Assemble the cake inside a springform pan, spreading the warm custard generously between the layers.