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Preheat the oven to 170°C.
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In a thick-bottomed saucepan, combine honey, 220 g sugar, and butter. Heat over medium heat without stirring, only slightly tilting the saucepan to evenly melt the ingredients.
Step 3 / 14
When the sugar has melted, add baking soda and quickly stir. The mixture will increase in volume and darken slightly. Remove from heat.
Step 4 / 14
Once the mixture stops actively foaming, add eggs one by one, quickly mixing after each addition.
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Let it cool for 5–10 minutes.
Step 6 / 14
Gradually add flour, kneading well after each portion. The dough should be elastic and barely stick to your hands. Adjust the amount of flour as needed.
Step 7 / 14
Divide the dough into 10–12 pieces. Roll out each piece, cut out a circle of the desired diameter (it is convenient to use a plate or lid). Keep the trimmings — they will be needed for decoration. Prick the cake layers with a fork.
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Bake each cake layer separately on parchment paper at 170°C for approximately 6 minutes.
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Place the dough trimmings on parchment paper and bake.
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For the cream: Whip sour cream, sugar, and heavy cream until smooth.
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Spread the cream over the cake layers and assemble the cake.
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Place in the refrigerator for 1 hour to allow it to soak slightly.
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Crush the cooled cake trimmings in a blender into fine crumbs.
Step 14 / 14
Sprinkle the cake with crumbs on all sides. It is best to leave it in the refrigerator overnight for the cream to fully soak into the layers and for the flavors to meld.