1. Prepare the cake dough:
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In a heatproof bowl, combine sugar, honey, and butter. Place over a saucepan of simmering water (double boiler) and stir until melted and smooth.
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Add baking soda (it will foam), then mix in the eggs one at a time. Remove from heat and mix in the flour gradually until a soft dough forms.
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Divide dough into 6–8 equal parts. Roll each into a ball, cover, and chill for 30 minutes.
2. Bake the layers:
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Preheat oven to 180°C (350°F).
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Roll each piece of dough into a thin circle (about 20 cm/8 in), prick with a fork, and bake 5–6 minutes on parchment paper until golden.
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Let cool. Trim edges using a plate to keep layers even. Keep the scraps for decoration.
3. Make the cream filling:
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Whip the heavy cream until soft peaks form. In a separate bowl, mix sour cream, powdered sugar, and vanilla. Fold in whipped cream gently.
4. Assemble the cake:
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Layer the cakes with cream and a sprinkle of chopped walnuts between each layer. Spread cream on top and sides.
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Crush the leftover baked scraps or walnuts and press them into the sides and top.
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Chill overnight for best flavor and texture
