Medovik (Russian Honey Cake)

Method

1. 1In a heavy saucepan over low heat, melt the honey, butter, and sugar together until fully liquid and hot, but not boiling. Heat builds the caramel flavor.
2. 2Take off the heat and stir in the baking soda — never vinegar. It will foam up pale and double in volume; this is what makes the layers light and gives the honey its caramel note.
3. 3Let the foamed honey cool for about 5 minutes, until it is warm rather than hot — you should be able to hold a finger in it. Then whisk in the eggs one at a time, so they do not scramble, and work in the flour to a soft, slightly sticky dough. Don't add extra flour or the layers turn hard.
4. 4Divide the dough into 8 equal pieces of about 130 g. Roll each directly on baking paper into a circle about 24 cm across and 2–3 mm thick, using a plate or the base of a 24 cm tin as a guide. Prick with a fork and bake at 180 °C for 3–5 minutes, until evenly golden. Trim each to a neat circle while warm and save the trimmings.
5. 5Make the cream: whisk the cold sour cream with the sugar just until smooth and the sugar dissolves. Don't over-whip or it thins out.
6. 6Stack the layers with a generous spread of cream between each, then coat the top and sides.
7. 7Blitz the trimmings into crumbs and press them over the top and sides. Refrigerate overnight so the layers soften. Serve cold.