Medenica (honey cake)

Instructions

1. Melt the butter with the honey and the 200 g of sugar over low heat, then let it cool slightly.
2. Add the eggs one at a time to the mixture, then the baking soda and salt, and mix well.
3. Gradually work in the flour until you have a soft dough that isn't sticky; let it rest for 30 minutes.
4. Divide the dough into 6 to 8 balls and roll each one into a very thin disc on a floured work surface.
5. Bake each disc for about ten minutes in a pan or on a tray at 180 °C, until golden.
6. In a bowl, whisk the thick sour cream with the icing sugar, mascarpone, cinnamon and liquid honey.
7. Build the layers by spreading each disc with cream, then sprinkle with chopped walnuts if you're using them.
8. Cover and refrigerate for at least 12 hours before serving so the layers can soak through.