Preheat the oven to 210°C (410°F) and line baking sheets with parchment paper.

Melt the bee honey, butter, and granulated sugar together over low heat until smooth.

Transfer the warm honey mixture to the stand mixer bowl and add the egg yolk.

Mix in the baking soda, salt, wheat flour, and 20 ml rum until a cookie-like dough forms.

Cover the dough and chill it in the refrigerator for 30 minutes.

Divide the approximately 700 g dough into 9 equal portions, reserving 1 portion for crumbs.

Roll 1 dough portion very thinly on parchment paper into a round slightly larger than 20 cm.

Bake the rolled dough for about 5 minutes until golden brown.

Cut the hot baked layer into a 20 cm round using the cake ring and reserve the trimmings.

Repeat the rolling, baking, and trimming process with the remaining 7 cake portions.

Bake the reserved dough portion until golden, then cool it with all the reserved trimmings.

Crush the reserved baked layer and trimmings into fine crumbs.

Combine the crème fraîche, cream cheese, powdered sugar, vanilla paste, and 30 ml rum in a bowl.

Whip the cream mixture until completely smooth and spreadable.

Place one cake layer on the cake stand and spread it with an even layer of cream.

Stack the remaining cake layers with cream between each layer.

Cover the top and sides of the assembled cake with the remaining cream.

Press the prepared crumbs over the top and sides until the cake is fully coated.

Chill the finished Medovik for at least 4 hours before serving so the layers soften.