Step 1: Prepare the Cake Dough

1. In a heatproof bowl, whisk together the eggs, sugar, and honey. Place the bowl over a pot of simmering water (double-boiler setup).
2. Whisk continuously until the mixture is warm and the sugar dissolves, about 3-4 minutes.
3. Add the baking soda, and continue whisking for another 2-3 minutes. The mixture will become foamy and slightly lighter in color.
4. Remove from heat and gradually fold in the flour, 1/2 cup at a time, until a soft, sticky dough forms. Transfer the dough to a lightly floured surface and knead gently until smooth.

Step 2: Roll and Bake the Layers

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Divide the dough into 8 equal portions (or more for thinner layers). Roll each portion into a thin circle, about 8-9 inches in diameter, using a floured rolling pin.
3. Use a plate or cake pan as a guide to trim each circle for uniform layers. Save the scraps for garnish.
4. Transfer the rolled-out dough circles to the prepared baking sheets. Bake for 5-7 minutes, or until golden brown.
5. Let the layers cool completely on a wire rack. Repeat with the remaining dough.

Step 3: Make the Cream Filling

1. In a mixing bowl, beat the heavy cream until soft peaks form. Set aside.
2. In another bowl, whisk the sour cream, powdered sugar, and vanilla extract until smooth.
3. Gently fold the whipped cream into the sour cream mixture until fully combined. Refrigerate until ready to use.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous amount of cream filling over the top, spreading evenly to the edges.
2. Repeat with the remaining layers, ending with a layer of cream on top. Reserve some cream for covering the sides.
3. Use the cream filling to coat the sides of the cake evenly.

Step 5: Garnish and Chill

1. Crumble the reserved cake scraps into fine crumbs and press them onto the sides and top of the cake for decoration.
2. Optionally, drizzle honey over the top or garnish with fresh berries and edible flowers.
3. Cover the cake loosely and refrigerate for at least 8 hours or overnight to allow the layers to soften and the flavors to meld.