Ryzhik Cake

Instructions

1. 1
   Set a water bath over low heat.
2. 2
   Combine the egg, sugar, butter, and honey in a heatproof bowl set over the water bath.
3. 3
   Stir in the baking soda and sour cream.
4. 4
   Cook, stirring, until the mixture thickens and turns slightly deeper in color, about 8 to 10 minutes.
5. 5
   Remove from the heat and mix in the flour to form a soft dough.
6. 6
   Chill the dough for 1 hour.
7. 7
   Preheat the oven to 180°C (350°F). Line two baking sheets with parchment.
8. 8
   Divide the dough into 7 equal portions. Roll each portion directly on parchment into a very thin round.
9. 9
   Bake each layer for 5 to 7 minutes until lightly golden. Cool on the pan.
10. 10
    Beat the condensed milk, egg yolks, and 200 g butter until smooth and creamy.
11. 11
    Spread the cream between the cooled layers and stack into a cake. Spread the remaining cream over the top and sides.
12. 12
    Chill for at least 4 hours or overnight before slicing.