Medovik Honey Layer Cake with Sour Cream Frosting

What you need

• 4 tbsp honey
• 150 g (3/4 cup) granulated sugar
• 80 g (5 1/2 tbsp) unsalted butter
• 3 large eggs, at room temperature
• 1 tsp baking soda
• 400 g (3 1/4 cups) all-purpose flour, plus extra for rolling
• 900 g (32 oz) sour cream, at least 20% fat
• 240 g (2 cups) powdered sugar

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F) and cut several sheets of parchment to fit your baking trays.

2. 2

   Beat the eggs lightly with a fork in a jug.

3. 3

   Put the honey, sugar and butter in a heavy saucepan over low heat. Stir until the sugar has dissolved and the butter has melted, 5-7 min.

4. 4

   Take the pan off the heat and pour in the eggs in a thin stream, whisking hard so they do not scramble.

5. 5

   Whisk in the baking soda. The mixture will foam up and turn paler.

6. 6

   Stir in the flour in 3-4 additions until the dough is soft and no longer sticks to your hands.

7. 7

   Divide the warm dough into 8 equal pieces and keep them covered.

8. 8

   On a floured sheet of parchment, roll one piece out thinly, about 3 mm, and cut a 22 cm (9 in) round around a plate. Peel away the trimmings and set them aside.

9. 9

   Prick the round with a fork and bake until golden brown, 4-5 min. Slide onto a rack to cool. Repeat with the rest.

10. 10

    Spread all the trimmings on a sheet of parchment and bake until deep golden, about 6 min. Cool, then crush into fine crumbs.

11. 11

    Whisk the sour cream with the powdered sugar until smooth.

12. 12

    Set one cake layer on a plate and spread it generously with the cream. Add the next layer, press down lightly and repeat with all 8.

13. 13

    Spread the rest of the cream over the top and sides, then press the crumbs all over.

14. 14

    Cover and chill for at least 8 hours, ideally overnight, before slicing.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.