To begin, fill a saucepan with a few inches of water and bring to a gentle simmer. In a heatproof bowl placed over the pan (not touching the water), melt butter, honey, and sugar while stirring until the mixture becomes golden and aromatic. Move to egg addition.

Remove the bowl from heat and let it cool slightly. Beat the eggs separately, then slowly pour into the warm honey mixture while whisking vigorously to prevent curdling. Return to the bain-marie.

Stir in baking soda and continue whisking over the simmering water for 2–3 minutes. The batter will foam and lighten in colour. Once fully combined and slightly thickened, remove from heat. Prepare for flour addition.

Gradually add flour into the warm batter, stirring with a spoon at first, then kneading by hand when cool enough to handle. The dough should be soft but not sticky. Divide into 8 equal balls and cover with a cloth. Begin rolling the layers.

Preheat oven to 180°C (160°C fan). On a floured surface, roll each dough ball into a thin round (approx. 20cm). Bake on a parchment lined tray for 5–6 minutes each or until golden brown. Repeat with remaining dough. Reserve trimmings.

While still warm, use a cake ring or plate to trim each baked round into even discs. Keep the offcuts to cool separately. Stack the trimmed layers and allow to cool fully before assembling.

In a chilled bowl, whisk sour cream with icing sugar and vanilla until smooth and lightly thickened. Avoid overbeating. Refrigerate if not using immediately. Prepare to assemble the cake.

Place one cake layer on a serving plate. Spread 2–3 tablespoons of filling evenly. Repeat with all layers, finishing with a generous layer on top and sides. Let the cake set slightly before decorating.

Pulse reserved cake trimmings in a food processor into fine crumbs. Press onto the top and sides of the cake. For added flair, sprinkle with crushed nuts or berries. Cover loosely and chill.

Refrigerate Medovik for at least 6 hours, ideally overnight, to allow the flavours to meld. Slice with a hot knife for clean edges. Serve chilled, optionally with a cup of black tea or fresh berries.