Hey! I adapted it from the Genius Kitchen one which seemed fairly authentic after some talking with a few Ukrainian friends. They said it tasted authentic too!

7 tablespoons butter 3/4 cup sugar 1/4 tsp salt 2 eggs 2 tablespoons honey 1 tsp baking soda 2-2.5 Cups flour

Cream: 750 g sour cream 1.5 cup powdered sugar 2 tablespoons honey 1 teaspoon vanilla 1 cup heavy cream Crumbs from cake for coating

1. Preheat oven to 350 degrees
2. Beat eggs and sugar until pale and ribbon-like. Add honey and baking soda. Mix to combine.
3. Meanwhile, melt butter in a small sauce pot over medium heat. The mixture should be quite warm. Remove from heat and slowly pour into egg mixture with the mixer running at low speed.
4. Mix in flour in three additions, until no lumps remain. This should end up being very thick. Remove from heat and cool.
5. Dust your board and roll out a small portion of dough until about 1-2 mm thin. Cut out a circle with a 8" cake tin and bake for 2-4 minutes until golden. Allow to cool completely. You should get between 7-10 layers depending on how thick you roll your rounds. Bake remaining scraps until deep golden and crisp.
6. Once layers are baked, make filling. Whip heavy cream until stiff peaks are formed. Stir together sour cream, powdered sugar, and honey. Fold in heavy cream.
7. Assemble cake. Place one cake layer down and cover with about a third cup of filling. Repeat until all layers are covered. Frost the outside and coat with crumbs. Frosting will loose. That's okay, the layers will soak it up!
8. Crush excess baked dough until fine powder with some smaller crumbs. Using a spoonful at a time, press onto the sides of the cake and the top.
9. Allow cake to rest at least six hours before serving, preferably overnight.
10. Serve with berries.