1. Make the Cake Layers:

   • In a saucepan, melt the butter over low heat. Add the sugar and honey, stirring until dissolved. Remove from heat and let cool slightly.
   • In a mixing bowl, whisk together the eggs, baking soda, and vanilla extract. Slowly add the warm honey mixture, whisking continuously.
   • Gradually mix in the flour, ground cinnamon (if using), and salt until a soft dough forms. Divide the dough into 8 equal portions.

2. Bake the Layers:

   • Preheat your oven to 350°F (175°C).
   • Roll out each portion of dough on a lightly floured surface into thin circles (about 1/8 inch thick). Use a round cake pan or a large plate as a guide to cut them into even circles.
   • Place the circles on baking sheets lined with parchment paper and bake for about 5-7 minutes, or until lightly golden. Allow the layers to cool completely.

3. Prepare the Cream Filling:

   • In a mixing bowl, combine the sour cream, heavy whipping cream, powdered sugar, and vanilla extract. Beat until the mixture is smooth and slightly thickened.

4. Assemble the Cake:

   • Place one cake layer on a serving plate. Spread a generous layer of cream filling over it. Repeat with the remaining layers, finishing with a layer of cream on top.
   • If desired, use any leftover cake scraps to crumble and decorate the top and sides of the cake. You can also sprinkle crushed nuts for added texture.

5. Chill:

   • Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the layers to soften and the flavors to meld.

6. Serve:

   • Before serving, you can drizzle honey over the top for extra sweetness. Slice and enjoy this delightful Medovik!

Tips:

• Storage: Medovik can be stored in the refrigerator for up to a week. It often tastes better the next day.
• Variations: Add a layer of fruit preserves between the layers for a fruity twist.
• Nuts: Experiment with different nuts for garnish or mix them into the cream filling for added crunch.