Russian honey cake "Medovik"

INGREDIENTS 

#### For the Cake Layers:

- 4 cups all-purpose flour

- 4 large eggs

- 1 cup granulated sugar

- 1/2 cup unsalted butter, softened

- 1/2 cup honey

- 2 teaspoons baking soda

- Pinch of salt

- Flour for dusting

#### For the Filling:

- 2 cups heavy cream

- 1 cup sour cream

- 1 cup sweetened condensed milk

#### For Garnish (optional):

- Chopped nuts (walnuts, hazelnuts, or almonds)

- Grated chocolate

- Fresh berries

INSTRUCTIONS 

1. **Prepare the Dough**:

   - In a mixing bowl, beat the eggs and sugar together until light and fluffy.

   - Add the softened butter and honey, and mix until well combined.

   - In a separate bowl, sift the flour, baking soda, and salt together.

   - Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

   - Divide the dough into 8 equal parts and shape each portion into a ball.

   - Wrap each ball of dough in plastic wrap and refrigerate for at least 1 hour or overnight.

2. **Bake the Cake Layers**:

   - Preheat your oven to 350°F (175°C).

   - On a floured surface, roll out each ball of dough into a thin circle, about 8 inches in diameter.

   - Carefully transfer each circle of dough onto a parchment-lined baking sheet.

   - Prick the dough with a fork to prevent air bubbles from forming during baking.

   - Bake the layers for 6-8 minutes, or until lightly golden brown.

   - Remove from the oven and let them cool completely.

3. **Prepare the Filling**:

   - In a mixing bowl, whip the heavy cream until stiff peaks form.

   - In another bowl, whisk together the sour cream and sweetened condensed milk until smooth.

   - Gently fold the whipped cream into the sour cream mixture until well combined.

4. **Assemble the Cake**:

   - Place one baked cake layer on a serving plate or cake stand.

   - Spread a layer of the cream filling evenly over the cake layer.

   - Continue layering the remaining cake layers and cream filling, ending with a cake layer on top.

   - Cover the top and sides of the cake with the remaining cream filling.

   - Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the cake to set.

5. **Garnish and Serve**:

   - Before serving, garnish the cake with chopped nuts, grated chocolate, or fresh berries, if desired.

   - Slice and serve chilled.

Enjoy your homemade Russian honey cake! It's a perfect dessert for special occasions or gatherings.

NUTRITIONAL BREAKDOWN 

Here's an approximate nutritional breakdown for a serving of Russian honey cake (Medovik), based on the ingredients listed and assuming 12 servings:

### Nutritional Information per Serving:

- **Calories**: Approximately 510 calories

- **Total Fat**: About 29 grams

  - **Saturated Fat**: Around 17 grams

- **Cholesterol**: Roughly 135 milligrams

- **Sodium**: About 270 milligrams

- **Total Carbohydrates**: Approximately 58 grams

  - **Dietary Fiber**: Roughly 1 gram

  - **Total Sugars**: Around 33 grams

- **Protein**: About 8 grams

Keep in mind that the actual nutritional values may vary depending on factors such as the size of the servings and any variations or substitutions made to the recipe. If you have specific dietary requirements or are tracking your intake, it's advisable to calculate the exact nutritional values based on the specific ingredients and portion sizes you use.