Smetankovy Medovik (classic Honey Cake) Recipe

Preparing the Cake Layers

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. In a medium saucepan, melt 1/2 cup (120g) of honey and 1/2 cup (100g) of sugar over medium heat. Stir until the sugar dissolves. 3. Remove from heat and stir in 1/2 cup (115g) of unsalted butter until melted. 4. Allow the mixture to cool slightly, then add 3 large eggs, one at a time, whisking constantly to prevent the eggs from curdling. 5. In a separate bowl, combine 3 cups (375g) of all-purpose flour and 1 1/2 teaspoons of baking soda. 6. Gradually add the flour mixture to the honey mixture, stirring until a soft dough forms. 7. Divide the dough into 8 equal pieces. Roll each piece into a thin circle, about 9 inches (23cm) in diameter. Place each circle on the prepared baking sheets. 8. Bake each layer for about 5-7 minutes, or until golden brown. Allow the layers to cool completely on a wire rack.

Preparing the Sour Cream Frosting

1. In a large bowl, combine 4 cups (960ml) of sour cream, 1 cup (200g) of sugar, and 2 teaspoons of vanilla extract. 2. Using an electric mixer, beat the mixture until the sugar is dissolved and the frosting is smooth and thick.

Assembling the Cake

1. Place one cake layer on a serving platter and spread a generous amount of sour cream frosting on top. 2. Repeat this process with the remaining cake layers and frosting, stacking them neatly. Be sure to reserve some frosting for the sides and top of the cake. 3. Once all the layers are assembled, spread the remaining frosting evenly over the sides and top of the cake. 4. Optional: Crush some of the leftover cake scraps and sprinkle them over the top of the cake for decoration. 5. Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set. 6. Before serving, allow the cake to sit at room temperature for about 15 minutes.