Russian Honey Cake (Medovik)

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1. 1Step 1: In a large bowl add sour cream, vanilla extract, and icing sugar and mix everything well. Then place in a fridge to set a little. The mixture will be very runny but can set a tiny bit in a fridge.
2. 2Step 2: Make sure you use a nonstick pan, as this is a quick process. Place the butter and sugar in your pot. Cook it just until the butter melts but is still barely warm. Make sure it's not hot. I turn the heat off halfway through and just mix my butter in.
3. 3Step 3: Add the eggs, baking soda, and honey and mix to combine.
4. 4Step 4: Cook the mixture on medium-low heat for about 6-7 minutes. The mixture should almost double in size and will turn a deep caramel color. Take it off the heat.
5. 5Step 5: Add the flour and mix quickly with a wooden spoon. I always add less flour than I need and add more when I'm rolling out the cake layers. If you add too much flour, it will be really hard to roll out.
6. 6Step 6: On a lightly floured surface, roll out the cake layers. You have to work quickly, if the mixture goes cold it will be very hard to roll it out. If it's sticking to your hands and the counter, add more flour. Roll it out thinly into somewhat of a circle. Use a plate to cut a perfect circle.
7. 7Step 7: You can save all the scraps just the way you cut them and place them on a baking sheet and then bake. Later, you can crush them into crumbs and sprinkle the sides and top of the cake.
8. 8Step 8: In your preheated oven at 400 F or 200 C, place the first circle layer of the cake and bake for 2-3 min until golden brown. Repeat the process with all the dough. You should have approximately 8-10 cake layers.
9. 9Step 9: Once all the layers are baked, leave them aside to cool.
10. 10Step 10: Place 2-3 tbsp of the sour cream mixture on each layer, spread it evenly and make sure it's covered completely. Repeat the process with all the layers until the cake is finished. You will need to cover the cake around the sides too! I like to use a lot of filling, to make sure the cake is moist and yummy.
11. 11Step 11: Spread some cake crumbs all over the cake and on top. As this is a classical version it should be served like that. Place in a fridge overnight or min 6-8 hours. It is best after 24 hours, as all the layers soaked in. Enjoy!