Steps
- Preheat the oven to 350°F / 175°C. Melt ¾ cup of sugar, ¼ cup of honey, and 2 tablespoons of unsalted butter over medium-low heat for 5-7 minutes, until the sugar dissolves.
- Remove from the heat. Slowly whisk in 3 large beaten room-temperature eggs, whisking vigorously. Whisk in 1 teaspoon of baking soda.
- Gradually fold in 3 cups of all-purpose flour until the dough is pliable and no longer sticky. Divide into 8 pieces while warm.
- On a floured surface, roll each piece ⅛in / 3mm thick and cut into a 9in / 23cm circle. Reserve the trimmings and transfer circles to parchment-lined sheets.
- Bake 2 layers at a time for 4-5 minutes, until golden. Cool on racks; bake the trimmings until golden, cool, and crush into fine crumbs.
- Whip 1 cup of heavy cream to stiff peaks for 1-2 minutes. Whisk 900g of sour cream with 2 cups of icing sugar, then fold in the whipped cream.
- Stack the layers with about ⅓ cup of frosting between each, pressing gently. Spread the remaining frosting over the top and sides.
- Cover the cake with the crumbs. Cover loosely with plastic wrap and refrigerate overnight, until the layers soften.