Russian honey layer cake with sour cream frosting

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1. Whisk the eggs and sugar over a hot water bath until smooth and foamy.
2. Melt the butter and honey in a small saucepan and pour them into the egg foam in a thin stream, then add the baking soda. Remove the mixture from the heat and, while it is still warm, gradually add enough all-purpose flour to make a soft, workable dough. Divide the dough into 4 portions.
3. Instead of lining the baking sheet with parchment paper, roll the dough out directly on the parchment, then transfer it, paper and all, to the baking sheet. Bake briefly at 180°C (350°F) until golden. If desired, trim the edges of the baked layer and crumble the trimmings to sprinkle over the top.
4. Bake the remaining layers in the same way. Meanwhile, mix the sour cream and powdered sugar into a smooth frosting to spread between the layers.
5. Spread frosting over all the baked layers, stack them, and refrigerate the cake, preferably overnight. Once thoroughly chilled, the cake will be soft and moist.

Tip: Keep the portions of dough you are not rolling out covered in a warm place—the honey dough firms up as it cools and becomes difficult to roll into thin layers.

This recipe was translated from the Slovak original: Ruský medovník s krémom z kyslej smotany