Ingredients

• 1/2 cup Honey
• 3/4 cup Granulated sugar
• 1/2 cup Unsalted butter
• 2 large Eggs
• 3 1/2 cups All-purpose flour
• 1 teaspoon Baking soda
• 1/4 teaspoon Salt
• 2 cups Sour cream
• 1/2 cup Powdered sugar
• 1 teaspoon Vanilla extract

Instructions

1. 1

   In a medium saucepan, combine honey, granulated sugar, and unsalted butter. Heat over medium heat, stirring constantly, until the sugar is dissolved and butter is melted. Remove from heat and let cool slightly.

2. 2

   Once the mixture is slightly cooled, whisk in the eggs one at a time until fully incorporated.

3. 3

   In a large mixing bowl, combine the flour, baking soda, and salt. Gradually add the wet honey mixture to the dry ingredients, mixing until a soft dough forms.

4. 4

   Divide the dough into 6 equal portions. Roll each portion into a thin circle (about 8-9 inches in diameter). Use a plate or bowl as a guide to cut perfect circles. Reserve the scraps for later use.

5. 5

   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and bake each dough circle for 5-7 minutes until golden. Bake the scraps as well; they will be used for decoration.

6. 6

   Let the baked layers cool completely on a wire rack.

7. 7

   For the cream filling, in a bowl mix sour cream, powdered sugar, and vanilla extract. Whisk until smooth and creamy.

8. 8

   To assemble the cake, place one layer on a serving plate and spread a generous amount of cream filling over it. Repeat with all layers, finishing with cream on the top and sides.

9. 9

   Crumble the baked scraps into fine crumbs and use them to decorate the top and sides of the cake.

10. 10

    Refrigerate the assembled cake for at least 2 hours (or overnight) to let the layers soften and flavors meld together.

11. 11

    Slice and serve chilled. Enjoy your homemade Medovik Honey Cake!