Medianyk (honey Cake)

Cream the butter and separate the eggs. Add the room temperature yolks, one at a time, to the butter and beat well. Mix in the honey. Sift the flour, baking powder, and spices twice and add to the butter mixture. Whip the egg whites until stiff. Fold a little of the egg whites into the batter, then add the rest of them, folding them gently into the batter. Pour the batter into a guttered and floured loaf pan. Bake in a preheated 350 Degrees F. oven until firm on top and a toothpick inserted in the center comes out clean, about 1 hour. Cool, in the pan, for 10 minutes, then remove and finish cooling on a wire rack. MASA Z LISKOVYKH ORIKHIV (FILBERT FILLING) 6 oz filberts or walnuts 1/2 c sugar 1 t vanilla extract 3 ts sour cream seedless berry or grape jam Roast the nuts in a heavy skillet, rub lightly to remove some of the skin, and grate fine in a processor or a nut grinder. Mix in the sugar, vanilla, and enough sour cream (you might need up to 4 ts) to bind. Split the cake into two layers and spread one cut surface with jam then the nut filling. Cover the filling with the other layer and press lightly. Wrap in foil and refrigerate overnight. Glaze with chocolate icing or cover lightly with the same type of jam used inside and sprinkle with chocolate shavings. NOTE: This filling is especially good with Medianyk (Honey Cake).