Slovak Honey Cake (Medovník) with Walnuts and Plum Jam

In a large bowl, combine the flour, sugar, cinnamon, and ground cloves. In a separate saucepan, gently melt the honey and butter over low heat until just combined. Remove from heat and let cool slightly.

Whisk the eggs into the cooled honey-butter mixture. Dissolve the baking soda in 1 tablespoon of water and stir it into the wet ingredients. Gradually add the wet mixture to the dry ingredients, mixing until a soft dough forms.

Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a thin 9-inch (23 cm) circle. Place each dough circle on a parchment-lined baking sheet.

Bake each cake layer in an oven preheated to 350°F/175°C for 7-9 minutes, or until golden brown and firm to the touch. Let the layers cool completely on a wire rack.

For the filling, combine the sour cream and finely chopped walnuts in a medium bowl. Mix well until fully incorporated.

To assemble the cake, place one cooled cake layer on a serving plate. Spread a thin, even layer of plum jam over it, followed by a layer of the walnut-sour cream mixture. Repeat this process with the remaining layers, ending with a cake layer on top.

Spread any remaining walnut-sour cream mixture over the top and sides of the cake. Garnish with extra chopped walnuts if desired. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the layers to soften and flavors to meld.