I think she said she made a medovik? It’s basically super thin layers of honey cake with a sour cream frosting in between. You have to bake each layer separately, so it’s a time consuming and annoying process to roll out the dough, cut out the circle, bake it and repeat 10 times. And then you have to let it all chill together.
Russian cakes tend to be more layers and flavors, different textures, etc. I feel like a lot of them also tend to be sweeter and richer than american style cakes. But the frostings are not as sweet.
I looked into making a spartak cake once, which is o