Medovik Honey Cake

In a bain-marie (heatproof bowl over simmering water), combine honey, sugar, and butter. Stir until melted and combined. Remove from heat briefly and whisk in the eggs quickly. Return to the bain-marie and whisk in the bicarbonate of soda — the mixture will foam dramatically and roughly triple in volume, turning pale and airy. Continue stirring over the heat for 5-7 minutes until the mixture deepens in colour to a rich amber.

Fold the flour into the warm honey mixture in two additions, stirring until a soft, sticky dough forms. Turn out onto a lightly floured surface. The dough will be warm and pliable. Divide into 8-10 equal balls, wrap in cling film, and rest for 20 minutes. The dough firms as it cools and becomes much easier to work with.

Roll each dough ball to a very thin circle (2 mm) directly on parchment paper — trace a 20 cm plate and trim to get precise rounds. Bake on the parchment at 180 C (350 F) for 5-7 minutes per layer. They bake very quickly — watch closely. The layers are done when they are uniformly golden and just firm to the touch. Cool completely on a rack.

Whisk the cold sour cream with the icing sugar and vanilla until just combined and slightly thickened. Do not overwhip — the frosting should be thick but still spreadable. Taste and adjust sweetness. Keep refrigerated until needed.

Spread a generous layer of sour cream frosting on each disc, stacking all layers. Apply frosting to the sides and top of the assembled cake. Crush one or two of the trimmed layer offcuts into fine crumbs and press onto the sides and top as decoration. Refrigerate for at least 8 hours — overnight is ideal. The magic is in this rest: the crisp layers absorb the cream and transform into something impossibly soft.