Russian Honey Cake, also known as Medovik, is a classic layered dessert made with honey-infused sponge layers and a rich, tangy sour cream filling.

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In a heatproof bowl over simmering water, combine honey, sugar, and butter. Stir until melted and smooth.
Remove from heat and quickly whisk in eggs one at a time until fully incorporated.
Stir in baking soda (the mixture will foam), then gradually mix in flour to form a soft dough.
Divide dough into 8 equal parts, roll each into a ball, and refrigerate for 30 minutes.
Preheat oven to 350°F (175°C). Roll out each ball into a thin circle and bake each for 5-7 minutes or until golden.
Trim layers into uniform circles while warm, reserving trimmings for crumbs.
Whisk sour cream, powdered sugar, and vanilla until smooth to make the filling.
Layer the cakes with sour cream filling, spreading evenly between layers.
Crush reserved trimmings into crumbs and sprinkle over the cake.
Refrigerate the cake overnight to allow layers to soften and flavors to meld.