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1. 01Warm the honey mixture.Put butter, granulated sugar, and honey in a heatproof bowl over a pan of gently simmering water, with the bowl clear of the water. Stir for 4–5 minutes until melted and combined. Remove and cool for about 10 minutes until warm rather than hot.
2. 02Cook the egg mixture gently.Whisk in the eggs, then return the bowl over the simmering water. Stir continuously for about 5–7 minutes until slightly thickened and at least 160°F / 71°C. Whisk in baking soda; the mixture will foam. Remove from the heat and stir in flour and salt to make a soft dough.
3. 03Roll thin layers.Heat the oven to 350°F / 180°C. Divide dough into portions of about 95 g, keeping them covered; the base batch gives eight. On lightly floured parchment, roll each portion roughly 2–3 mm thick and slightly wider than 8 inches / 20 cm. Prick lightly with a fork.
4. 04Bake and trim.Bake one or two layers at a time, depending on oven space, for 5–7 minutes until golden and set. Rotate trays if they brown unevenly. While each layer is warm, use a 20 cm plate as a guide to trim a circle. Cool layers and trimmings on racks for about 25 minutes. Crush the cooled trimmings finely.
5. 05Prepare the cream.Stir sour cream with powdered sugar and vanilla until smooth. In a separate chilled bowl, whip the heavy cream to soft peaks, then fold it gently into the sour-cream mixture. Keep chilled until assembly.
6. 06Layer and soften overnight.Place a cake layer on a serving plate and spread with a thin, even layer of cream. Repeat, reserving enough cream to cover the top and sides. Press the cake crumbs lightly into the outside. Cover without crushing and refrigerate for at least 12 hours, until the layers slice softly. Serve chilled.

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