Fantastic honey cake (Medovik)

Steps

• 1. Bring all the ingredients you keep in the fridge to room temperature.
• 2. In a large heatproof bowl beat together butter, eggs, sugar and honey with a whisk.
• 3. Bring the mixture to 60 C over a bain-marie while stirring frequently.
• 4. Take the bowl off the heat and add baking soda and lemon juce. Beat the mixture with a whisker for a minute, it should start foaming.
• 5. Stir in the flour using spatula.
• 6. Let the dough chill for 5-10 minutes, then split into 9-10 equal parts. It depends on the diameter of the cake. I usually make 10 layers for a 20 cm round cake and 9 layers for a 24 cm one.
• 7. Roll each part of the dough in a thin (2 mm) layer between a silicon mat and parchment paper.
• 8. Use a fork to prick each layer thoroughly.
• 9. Arrange a shelf in the middle of the oven and bake each layer for 5-6 min at 160 C. While the layers are still warm cut them in disks. You can use a knife and a plate for it.
• 10. Crumble the leftovers and keep for decoration.
• 11. Roughtly chop the chocolate, place it in a heatproof bowl and melt it over a slowly simmering bain-marie until the temperature reaches approx. 45 C.
• 12. Beat the cold cream until firm peaks cling to the whisker.
• 13. Add about 1/3rd of the whipped cream to the hot chocolate.
• 14. Pour the mixture over the remaining cream and fold in gently with a spatula to evenly blend the ingredients.
• 15. Gently fold white chocolate mousse into the sour cream.
• 16. Chill the cream for 30 min In the fridge.
• 17. Meanwhile spread the pecan nuts on a baking sheet, add salt and rost for 10 min (160 С).
• 18. While the nuts are hot stir in butter.
• 19. When cool chop the nuts and set aside.
• 20. Place one honey dough layer on a plate, spread approx 2 tbs of the cream and place another honey dough layer on top.
• 21. Repeat until you use all the honey layers.
• 22. Cover the entire surface of the cake with the rest of the cream.
• 23. Mix together honey layers crumble and choped nuts. Decorate the cake.