Our local Russian Store sells these amazingly soft, spongey and thin cake layers that make for one of the most delicious honey cake sold in the area, known as the Medovik.
Honey Cake Batter:
3/4cupraw smooth honey(not the sugary kind)
Sour Cream Frosting:
8ozCool Whip, thawed
How to make Honey Cake (Medovik):
Pre-heat the oven to 350 degrees F. Cut out 4 pieces of parchment paper, overhanging an inverted 18" by 13" baking sheet.
Beat together the eggs and honey until light brown and frothy (about 2 min.)
Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour. Beat all together just until combined.
Place about 1/2 cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet and then bake for 7 minutes (batter should be spread out to the size of a 16" by 11-inch rectangle.) Repeat with remaining layers.
Carefully peel off the parchment paper and cut out 2 circles from each cake layer using a plate (about 7 1/2" in diameter.) You should have a total of 8 circles.
Take the leftover cake pieces and place back unto the baking sheet. Bake for an additional 5-8 minutes for the crumbs to dry out. (This makes the crushing process a breeze.)
Place dried left-overs into a zip-lock bag and crush into fine crumbs using a rolling pin.
TO MAKE THE SYRUP: Whisk together 1/4 cup sugar and 1/2 cup hot water, until granules dissolve. Lightly brush each cake layer with the syrup.
TO MAKE THE CREAM: Mix together the cool whip, sour cream, and condensed milk.
TO ASSEMBLE THE CAKE: Place an inverted cake layer onto a cake plate. Spread some cream over each layer and then frost the sides and top. Generously dust the sides and top with the cake crumbs and refrigerate overnight.