Medovik Cake

Dough: in a pot heat some water to a boil.

In a fireproof bowl whisk eggs, sugar, brown sugar, melted butter and honey until blended.

Place the bowl over the pot with boiling water and whisk constantly, while cooking, for about 5 minutes until the mixture thickens slightly.

Add in baking soda and flour and stir with a wooden spoon until a sticky dough forms.

Wrap the dough with plastic wrap and refrigerate for 1-2 hours, until cold and set.

Divide the dough into 5 equal parts. To be precise - each part should weigh about 170 grams.

Preheat oven 165c degrees.

Roll out each part of the dough to about 3 mm thick and place on an oven pan lined with baking paper.

Bake each layer for about 4-5 minutes or until it is golden and set. Cool completely.

Cut the cake layers into 22 cm circles. Set aside the leftovers for decoration.

Filling: in a large bowl whisk sour cream, cream cheese, powdered sugar, honey and vanilla until mixture is smooth.

Assemble the cake: place a layer of cake on a serving plate and pour about 1/5 amount of filling. Flatten the cream with a spatula and place the second layer of cake on top. Pour another 1/5 of the filling, then another layer and so on until cake is ready.

Chop the leftover cake in a food processor or with a knife and press gently to the sides of the cake.

Cool for about 5-6 hours (preferably overnight) in the refrigerator, in a sealed box.

Serve with a little powdered sugar.