Russian Honey Cake

Instructions

1. Prepare the honey mixture
   In a medium heatproof bowl set over a pot of simmering water, combine honey, sugar, and butter. Stir until melted and smooth. Remove from heat and allow to cool slightly, about 5 minutes.
2. Create the cake batter
   Whisk eggs into the cooled honey mixture one at a time until fully incorporated. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until a soft, sticky dough forms.
3. Bake the cake layers
   Preheat oven to 350°F (175°C). Divide dough into 8-10 equal portions. On parchment paper, roll each portion into a thin circle about 9 inches in diameter. Bake each layer for 5-7 minutes until golden brown. While still warm, trim edges with a plate or cake ring to ensure uniform circles. Save the trimmings for decoration.
4. Make the cream filling
   In a large bowl, beat heavy cream until soft peaks form. In a separate bowl, mix condensed milk, softened cream cheese, and honey until smooth. Gently fold the whipped cream into the condensed milk mixture until well combined.
5. Assemble the cake
   Place one cake layer on a serving plate. Spread about 1/3 cup of the cream filling evenly over the cake layer. Repeat with remaining layers and cream, finishing with a layer of cream on top. Spread remaining cream around the sides of the cake.
6. Decorate and chill
   Crush the reserved cake trimmings into fine crumbs. Press the crumbs onto the sides and top of the cake. Alternatively, decorate with chopped walnuts or honeycomb. Refrigerate the cake for at least 8 hours or overnight to allow layers to soften.