Medovik — the classic Russian honey-layer cake with sour cream frosting

INGREDIENTS

For the layers:

• 100 g honey
• 150 g sugar
• 100 g butter
• 2 eggs
• 1 tsp baking soda
• 450–500 g flour

For the frosting:

• 600 g thick sour cream (smetana, 20% fat)
• 150 g powdered sugar
• 1 tsp vanilla

For decoration:

• Crumbs from the baked layers, a little powdered sugar and honey for the top

PREPARATION

1. Melt the honey with the sugar and butter in a saucepan over low heat, stirring constantly until the sugar dissolves completely. Do not let it boil vigorously.
2. Remove from the heat, add the baking soda and stir — the mixture will foam up and take on a caramel color. Let it cool for 5 minutes.
3. Add the eggs one at a time, mixing well, then gradually add the flour until a soft, slightly sticky dough forms. Cover and rest for 30 minutes in the fridge.
4. Divide the dough into 8–10 equal balls. Preheat the oven to 180°C.
5. Roll each ball into a thin round layer (about 22 cm in diameter). Bake one at a time for 3–5 minutes, until golden. Trim the edges with a plate for a neat shape and keep the scraps for crumbs.
6. For the frosting: beat the thick sour cream with the powdered sugar and vanilla until smooth and creamy.
7. Assemble the cake: place one layer on a plate, spread it with 2–3 tablespoons of frosting, and continue with the remaining layers. Spread frosting over the sides and the top as well.
8. Crush the reserved baked scraps and cover the whole cake with crumbs. Dust with a little powdered sugar and drizzle some honey on top.
9. Chill in the fridge for at least 8 hours (ideally overnight) so the layers soften and the flavors come together. Slice and serve cold.

Preparation time: about 1 hour 30 minutes (plus at least 8 hours of chilling in the fridge). Servings: 10–12.