In a large mixing bowl, combine honey, sugar, and eggs. Mix well.

Begin heating the mixture in a pot over low heat while stirring continuously until the sugar dissolves.

Add baking soda and continue to stir for another 3 minutes until it becomes frothy.

Remove from heat and gradually mix in the flour and salt until a soft dough forms.

Divide the dough into six equal portions and wrap each in plastic wrap. Allow it to chill in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C).

On a floured surface, roll out each portion of dough into a thin circle (about 1/8 inch thick). Use a plate or cake pan to trim the edges into perfect circles.

Transfer each circle onto a baking sheet lined with parchment paper and bake for about 5-7 minutes or until lightly golden. Cool completely.

In a bowl, whip the heavy cream until soft peaks form.

In another bowl, mix sour cream, powdered sugar, and vanilla extract until combined. Gently fold the whipped cream into the sour cream mixture until smooth.

Place the first layer of cooled cake on a serving platter. Spread a generous layer of cream filling on top, then add the next layer of cake. Repeat the process until all layers are stacked, reserving some cream for the top and sides.

Chill the assembled cake in the refrigerator for at least 4 hours, ideally overnight.

Once set, spread the remaining filling on top and sides, and optionally garnish with crushed nuts or additional honey.