Honey Cake (Medovik)

In a saucepan, melt the honey with the butter. Reduce the heat, add the baking soda, and stirring constantly, bring the mixture to a rich caramel color.

When the honey mixture has cooled slightly, whisk it into the egg mixture, then gradually add the flour to form a dough.

Roll out the dough very thinly (47–50 g per layer) to make 11–12 layers, each about 14 cm in diameter.

Bake at 180°C for 3.5–4 minutes. While the layers are still warm, cut out 12 cm circles, and grind the scraps into crumbs.

For the filling, whip the cold heavy cream until stiff peaks form, add the sour cream, powdered sugar, and condensed milk, and whip until smooth.

Assemble the cake inside a ring lined with acetate film, layering the sponge with the cream, and refrigerate overnight to set.

For the frosting, whip the cream cheese, cold heavy cream, and powdered sugar until stiff.