In a heatproof bowl, combine the eggs with sugar and lightly whisk until a frothy mixture forms. A light foam is enough.

Add the butter, honey, and baking soda, then place the bowl over a double boiler, stirring constantly.

Keep on the double boiler until the mixture is hot and becomes frothy (this activates the baking soda).

Remove from heat and add the flour, salt, and cinnamon, all at once.

The dough will be quite soft. Do not add any extra flour!

Wrap the dough in plastic wrap and refrigerate for at least 6 hours.

Divide the dough into 80g balls and roll out thin sheets with an 18cm diameter. Before baking, pierce the rolled dough with a fork to prevent it from over-rising and losing its shape. For the cake assembly, you'll need 11 Medovik layers. With the remaining dough, roll out one more sheet that you will later grind into a fine powder.

Bake the layers at 170°C (340°F) for 8-10 minutes or until golden. Keep a close eye on them as they caramelize quickly.

Combine the pears, butter, lemon juice, cinnamon stick, and white sugar in a saucepan.

Cook over low heat until the pears are soft and the syrup has slightly reduced.

Mix the NH pectin with the brown sugar and gradually add it to the pears.

Boil for another 2 minutes, then remove from heat and add ground cinnamon. Adding more cinnamon is optional, depending on the intensity of the cinnamon stick.

Set aside and cool, covered with plastic wrap to touch.

In a small saucepan, combine water, sugar, lemon juice, and the cinnamon stick.

Bring to a boil.

Once boiling, add the peeled pears and reduce the heat to low.

Cover and simmer for 20-25 minutes, or until a knife easily pierces the pears.

Set aside and let the pears cool in the syrup.

Combine all the ingredients in a large bowl.

Mix with a hand mixer until you get a firm, light and airy cream, but it should hold its shape.

Divide the cream into 10 equal portions.

Medovik Cake Assembly with Pears

Prepare an 18cm cake ring lined with acetate film. Place the ring on a cake board.

Add a teaspoon of cream at the base, then place the first honey cake layer.

Spread one portion of sour cream filling evenly and add a few teaspoons of pear filling.

Place another cake layer on top and press gently.

Continue layering with cream – pear filling – cake – cream – pear filling – cake, etc.

Refrigerate the cake for at least 8 hours to set and allow the layers to absorb moisture from the cream.

Whip all 4 ingredients together until you achieve a firm cream.

Medovik Cake with Pears Finishing

Cover the cake with the mascarpone cream, smoothing the top and sides.

Finish with the powder made from the baked dough scraps.

Decorate with well-drained pears in syrup.

Enjoy!