Russian Honey Cake

Heat oven to 350 degrees F. Prepare 2 baking sheets (or round pizza pans) and tear off 6 sheets of parchment paper large enough to have a 9-inch circle on it.

In a medium-sized saucepan, combine the sugar, honey, and butter over medium heat. Cook for 3 to 4 minutes once simmering, until it gets slightly darker and smells fragrant. Whisk in baking soda.

Remove from heat and set aside for 2 to 3 minutes. Lightly beat the eggs in a spouted measuring cup or small bowl.

Whisking the honey mixture vigorously, drizzle the thinnest stream of the eggs into the mixture. Stir until fully combined.

Stir in the salt, vanilla, and 3 cups of flour. The dough will be thick. Stir in the last 1/2 cup of flour 1/4 cup at a time.

Lightly flour your counter and divide the warm dough into 8 even pieces. Roll each between two sheets of parchment to a 9-inch circle. Dock the circle with a fork.

Slide the 9-inch round onto a baking sheet. Bake for 6 to 7 minutes until firm and slightly darker at edges. Cool on a rack. Repeat for remaining layers.

Bake all cookie scraps on a sheet until pale golden, checking them at 4-5 minutes. Cool completely and save for decoration.

Whisk sour cream and sweetened condensed milk in a large bowl. Place a dab on the cake plate to adhere the first cookie layer.

Place 3/4 cup sour cream mixture onto each cookie layer, leaving a 1-2 inch unfrosted margin. Stack layers.

Chill cake for 1-3 hours, then adjust the stack and spread the spilled filling up the sides. Chill overnight.

Grind baked cookie scraps into crumbs. Spread remaining sour cream onto the cake and sprinkle crumbs over top and sides. Optional: Use a stencil for decoration.

Serve immediately or store in the fridge for up to 5 days. Use a knife dipped in hot water for clean slices.