Classic Medovik: A Delightful Honey Cake Recipe

*Beat* the eggs until you get a soft foam. Gradually add *1/2 cup of sugar* and continue beating for 5 to 7 minutes.

Separately, combine the butter with *1/2 cup of sugar* in a saucepan, heating over low heat until the sugar dissolves. Add the honey, bringing it to a boil, then stir in the baking soda and remove from heat. Allow the mixture to *cool for 10 minutes*.

Into the cooled honey mixture, slowly pour the egg mixture, folding gently with a spatula *from top to bottom*.

Return the combined mixture to the heat, add *1 cup of sifted flour*, and mix thoroughly. Incorporate an additional *2 cups of flour* and knead until the bottom of the dough starts browning slightly. Remove from heat and *cool for 10 minutes*.

Knead in the remaining *1 cup of flour* to make a smooth and soft dough, shaping it into a log. Divide into *12 equal parts*. Roll out thin layers on *floured parchment*, baking each layer for 5 to 7 minutes at 340°F (170°C) or 3 to 4 minutes at 355°F (180°C). *Cool them down* and trim the edges, saving the crumbs.

*Whip* the sour cream with sugar, refrigerating until the sugar dissolves completely.

Assemble the cake, preferably within a ring mold, spreading cream between each layer. *Refrigerate the cake for 12 hours* to set.

Crumble the remaining scraps and *decorate* the cake. Serve with joy and relish how wonderful life can be!