Honey Cake Medovik (from a)

Preparation Time: 100 minutes
Cooking Time: 30 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

The famous Russian honey cake, where the proper balancing of flavors is very important.

Gently mix the sour cream and honey, do not whip, and place in the refrigerator. Take it out from time to time and mix again.
Gently mix the sour cream and honey, do not whip, and place in the refrigerator. Take it out from time to time and mix again.
Immediately pour the warm mixture of honey and butter into the egg mixture and mix well. Add 3 teaspoons of baking soda, beat well, and only then remove the mixture from the water bath. While constantly stirring, gradually add the flour, but mix carefully so that the dough remains pasty and soft. Cool the prepared dough well.
Take the dough out of the refrigerator and knead it a bit more with some extra flour if needed. The dough is quite sticky, so you need to put in a bit of effort when rolling it out. Divide the dough into 4 portions and roll each one out to the size of a baking sheet on well-floured parchment paper or a silicone mat, on which you will also bake it. Bake the cake layers for 6 to 8 minutes at 180 degrees Celsius and then let them cool.
Once the cake layers have cooled, cut them into equal circles. Crumble the leftover pieces of cake using a grater, as we will use the crumbs to sprinkle on top of the cake.
Spread the filling made of sour cream and honey on each cake layer and stack them in a mold. Also spread the filling on the top layer and sprinkle the cake crumbs over it. Chill well and serve.