Russian Honey Cake (Medovik)

Preheat oven to 350°F (175°C). Cut 4 pieces of parchment paper to fit an inverted 18x13 inch baking sheet.

Prepare Sponge Cake Batter:

In a mixing bowl, beat together eggs and honey for 2 minutes.

Dissolve baking soda in 1 tbsp vinegar and add to the batter. Mix in the flour until well combined.

Bake Layers:

Spread 1/2 cup of batter onto each parchment-lined baking sheet, smoothing it to the corners.

Bake each layer for 7 minutes, making a total of 4 layers. Cool completely.

Cool and Cut Layers:

Once cooled, peel off parchment paper and cut out 7-8 inch circles from each layer, making 8 round cake layers. Save all the scraps.

Prepare Crumbs:

Bake the cake scraps on a baking sheet at 275°F (135°C) for 5-8 minutes to dry them out. Crush finely in a zip-lock bag.

Make Frosting: