Russian Medovik (Layered Honey Cake)

In a heatproof bowl, combine butter, sugar, honey, and eggs. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar dissolves and the mixture becomes lighter and frothy (about 5-7 minutes). Remove from heat, stir in baking soda, then gradually add the all-purpose flour until you get a soft but manageable dough. Divide the dough into 8-10 equal portions and let it rest for 30 minutes.

Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out each dough portion very thinly into a circle about 20-22 cm (8-9 inches) in diameter. Use a plate or cake pan as a guide to cut out neat circles. Set aside the dough scraps. Bake each layer individually on a parchment-lined baking sheet for 5-7 minutes, or until golden brown. Bake the dough scraps as well; these will be crushed into crumbs later.

In a large bowl, combine the cold sour cream with powdered sugar and vanilla extract. Using a hand mixer or whisk, beat until the cream is light and fluffy. Be careful not to overbeat, as sour cream can curdle.

Place one cake layer on a serving plate and spread evenly with about one-fifth of the cream. Continue layering with the remaining cake layers and cream until all layers are used. Spread cream over the top of the last layer. Crush the baked dough scraps into fine crumbs and sprinkle them over the sides and top of the cake. Cover the cake with plastic wrap and refrigerate for at least 8-12 hours, ideally overnight, to allow the layers to soften and the flavors to meld.