Honey Spice Cake (Medovik)

In a medium saucepan, combine the 1/2 cup honey, 8 tbsp unsalted butter, and 1 cup granulated sugar over medium-low heat. Stir until the butter melts and the sugar dissolves. Add the 2 tsp baking soda — the mixture will foam up — and stir for 1 minute. Remove from heat and let cool for 5 minutes.

Whisk the 4 large eggs into the honey mixture one at a time until smooth. Stir in the 1 tsp ground cinnamon and 1/2 tsp ground ginger. Add the 4 cups all-purpose flour gradually, stirring until a soft, slightly sticky dough forms. Divide the dough into 8 equal portions, wrap in plastic, and refrigerate for 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Trace an 8 or 9-inch circle on parchment paper. On a lightly floured surface, roll one portion of dough very thin (about 1/8 inch). Trim to the traced circle. Bake on the parchment for 4 to 5 minutes until golden and just set. Repeat with all remaining dough portions. Cool all layers completely. Save the trimmings and bake them too — they become the crumble topping.

Make the frosting: whisk together the 4 cups full-fat sour cream, 1 1/2 cup sifted powdered sugar, and 2 tsp vanilla extract until smooth and slightly thickened.

Place the first cake layer on a serving plate. Spread a generous layer of frosting over it. Continue stacking, spreading frosting between each layer and over the top and sides of the cake.

Crush the reserved baked trimmings into fine crumbs and press them onto the top and sides of the cake. Refrigerate for at least 8 hours or overnight to allow the layers to absorb the frosting and soften.

Slice and serve cold.