In a medium saucepan, combine the honey, granulated sugar, and unsalted butter. Heat until the sugar dissolves and smooth, then cool slightly.
Whisk in the beaten eggs until well combined.
Stir in the baking soda, then gradually add the all-purpose flour until a soft dough forms.
Divide the dough into 8 portions and roll each into a thin circle. Cut them into even shapes.
Preheat the oven to 350°F (175°C). Bake each circle on a lined baking sheet for 5-7 minutes until golden brown.
Combine sour cream and powdered sugar in a bowl and beat until smooth. Whip heavy cream separately and fold into the mixture.
Assemble the cake by layering the cream filling between the cooled layers, finishing with cream on top.
Cover and refrigerate for at least 4 hours or overnight before serving.
