Medovik

Step 1: Put 3 ½ oz honey, 5 ½ oz sugar and 2 ⅞ oz butter in a heatproof bowl over a pan of simmering water (or a heavy pan on a low heat). Stir for 8–10 minutes until melted and turning a light caramel colour.

Step 2: Take the bowl off the heat and quickly whisk in 3 eggs in a thin stream. Return it over the simmering water and whisk for 2 minutes. Add 1 ½ tsp bicarbonate of soda and whisk: the mixture will foam up and darken to amber. Keep whisking 1 minute more.

Step 3: Off the heat, stir in 16 oz plain flour a third at a time until you have a soft, warm, slightly sticky dough. Divide into 8 equal pieces, cover and let cool for 10 minutes so it is easier to handle.

Step 4: Heat the oven to 350°F (325°F fan). On a sheet of floured baking paper, roll one piece very thin, about 2 mm, a little larger than 23 cm. Cut around a 23 cm plate, leaving the offcuts in place, and prick all over with a fork.

Step 5: Slide the paper onto a tray and bake for 5–6 minutes, until golden brown and firm. While warm, lift away the trimmed edges and set them aside. Repeat with all 8 layers; they crisp as they cool.

Step 6: Whisk 1 ¾ lb full-fat sour cream (smetana), 5 ½ oz icing sugar and 1 tsp vanilla extract for 1–2 minutes, just until smooth and slightly thickened. Do not overwhip; it will turn runny.

Step 7: Stack the layers on a plate, spreading about 4 tablespoons of frosting on each and over the top and sides. Grind the baked offcuts to crumbs and press them over the top and sides.

Step 8: Cover and chill for at least 12 hours, ideally 24, until the layers have softened right through and a knife glides in without crunch. Serve cold, cut in thin wedges.