Step 1: Make the Honey Dough

1. In a heatproof bowl over a double boiler, melt honey, sugar, and butter, stirring until smooth.
2. Add baking soda and stir continuously until the mixture turns a light caramel color (about 2 minutes).
3. Remove from heat and gradually whisk in eggs, stirring constantly to avoid scrambling.
4. Slowly mix in sifted flour, stirring until a soft dough forms.
5. Wrap the dough in plastic wrap and let it cool for 15 minutes.

Step 2: Roll & Bake the Cake Layers

6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Divide the dough into 8 equal pieces. Roll out each piece into a thin 8-inch circle (dust with flour if sticky).
8. Bake each layer for 5-7 minutes, or until golden brown.
9. Once cooled, trim edges to create even circles (save the scraps for garnish).

Step 3: Make the Cream Filling

10. Whip heavy cream until stiff peaks form.
11. In another bowl, mix sour cream, powdered sugar, and vanilla until smooth.
12. Gently fold the whipped cream into the sour cream mixture.

Step 4: Assemble the Cake

13. Place one cake layer on a serving plate and spread a generous amount of cream filling.
14. Repeat until all layers are stacked, then frost the top and sides.
15. Crush the reserved cake scraps and sprinkle them over the cake for decoration.
16. Cover and refrigerate for at least 8 hours (overnight is best) to let the flavors meld.