Beat the eggs until pale.

Heat the butter, honey, and sugar until melted. Stir in the baking soda and cook until the mixture turns light amber.

Slowly whisk the honey mixture into the eggs.

Add the flour and salt to form a sticky dough. Chill for 1 hour.

Divide the dough into 10 portions and roll each into a thin 7-inch circle.

Bake each layer at 355°F (180°C) for about 4 minutes until lightly golden.

Whip the heavy cream and powdered sugar until thick, then fold in the cold sour cream.

Layer the cakes with the cream filling.

Frost the top and sides, then coat with crushed baked crumbs.

Refrigerate overnight before serving.