Honey Cake (Medovik)

Combine the butter, sugar, and honey, place over medium heat, and cook until the sugar dissolves. Add the baking soda and stir vigorously to prevent the mixture from burning. As soon as the mixture starts changing color, remove from the heat and transfer to a heatproof bowl.

Without letting the dough cool down completely, add 2 eggs and stir quickly so the whites don't cook.

Next, fold in the flour: add about 200 grams to the dough and mix until smooth. Pour the remaining flour onto your work surface and knead the dough by hand.

Divide our dough into 6 equal parts, roll them into balls, and let them rest for a bit.

Roll out, cut to the desired shape, and bake in the oven at 170°C (340°F) using top-and-bottom heat for about 4-5 minutes. Trim any excess dough and bake it alongside the layer to use for crumbs.

For the cream: mix the sugar, flour, and eggs until smooth, place over medium heat, and cook until the sugar dissolves. Then gradually add the milk and, stirring constantly, wait for the mixture to thicken. When the first bubbles appear, remove from the heat, cover with plastic wrap pressed directly onto the surface, and let cool.

Whip the butter until fluffy and pale, then gradually add the cooled custard base (both the butter and the custard must be at room temperature). Finally, add a pinch of vanillin and beat until smooth.