Making the Honey Cake (Medovik) FrostingIn a big bowl, mix 1000 ml (35 oz) of full-fat sour cream or crème fraîche with 200 grams (1 cup) of sugar and 1 can of condensed milk (397 grams or 14 oz).

Once you’ve mixed the 3 ingredients, now cover the bowl and refrigerate it until you’re ready to frost the cake.

Making the Honey Cake (Medovik) LayersFirst, in a small bowl, melt 3 tbsp of unsalted butter and set aside.

In a mixing metal bowl, beat 3 eggs and 1 and 1/4cup (250 grams) sugar.

Put the mixture in your double boiler, and, while stirring with a wooden spoon, add 1 tbsp of baking soda (not baking powder!), the 3 tbsp of melted butter, and 3 tbsp of honey. Mix it all very well.

After that, start incorporating the 3 cups of flour (1/2 cup of flour at a time) while mixing well with the wooden spoon.

This whole process shouldn't take more than 5-6 minutes.

After that, pull the dough off the double-boiler and let it cool down.

Split it into 12 equal pieces, and, using a rolling pin, roll each one into a very thin layer.

Cut it using a cake ring/cake pan (the size is up to you). Don’t throw away the scraps.

Put the layer and the scraps on a baking sheet or cookie sheet, pierce the layer with a fork a few times (so it doesn’t puff up), and bake for 3-4 minutes in the oven at 390 degrees Fahrenheit (200 degrees Celsius) until the layer looks golden-brown.

Repeat with the rest of the layers until you’ve baked all 12, stacking them on top of each other. Set them aside to rest and completely cool down.

Assembling the Honey Cake (Medovik)Before you start assembling the cake, make sure the layers have cooled down completely!

Spread about 6 tablespoons of frosting on the first layer, distributing it equally and covering the whole layer. Add the second layer on top of the frosting and repeat, using a total of 11 layers and saving 1 for later. You should also have a little leftover frosting saved for later.

Once you’ve assembled the cake, cover it with some cling film and refrigerate it at least for a few hours or overnight if possible before decorating it.

Honey Cake (Medovik) DecoratingAfter the cake rested overnight (in the refrigerator), it’s time to decorate the cake.

Remember the scraps we cooked with our layers? Well, you should have a bowl of these. Add your 1 saved layer to this. Put it all in a Ziploc bag and using a rolling pin, crush them to crumbs.

Take the cake and cover the cake the top and sides with the remaining frosting and beautiful golden crumbs.

Optional: Decorate the top of the cake with fruit such as raspberries, pitted cherries, or strawberries.