Medovik (Russian Honey Layer Cake)

Method

1. 1

   Put the butter, caster sugar, honey and eggs in a large heatproof bowl over a pan of barely simmering water. Whisk for 5 to 6 minutes until smooth, glossy and a little thicker.

   6 min
2. 2

   Add the bicarbonate of soda and whisk for 1 minute. It will foam up and turn pale golden. Take the bowl off the heat.

3. 3

   Stir in 300 g of the flour, then tip the warm dough onto a floured worktop and knead in enough of the rest to make a soft dough that is only slightly sticky. Divide into 8 equal pieces and cover with a tea towel.

4. 4

   Heat the oven to 180°C (160°C fan). Roll each piece between two sheets of baking parchment into a thin circle about 24 cm across. Slide the paper onto a baking tray, prick all over with a fork, and bake for 4 to 5 minutes until deep golden. Trim each warm layer with a plate or tin as a guide, then bake the trimmings on the tray too.

   4 min 30 s
5. 5

   Beat the soured cream, double cream, icing sugar and vanilla for 2 to 3 minutes until thick and spreadable, with soft peaks.

6. 6

   Stack the cooled layers with a generous layer of cream between each one, pressing down gently. Spread the rest over the top and sides. Crush the baked trimmings into fine crumbs and press them onto the cake.

7. 7

   Cover and chill for at least 8 hours or overnight. The layers soak up the cream and become soft and tender. Slice with a sharp knife.