This cake is quick and super delicious. To make it easy to stack it, you're going to need square biscuits but you can use round ones and arrange them in an oven dish.
To make the cream, put the butter and sugar in a deep container, beat them until homogeneous and add the honey and cream cheese, beat once again so they mix well. Finally, add the sour cream, beat carefully with the spoon so the mixture doesn't turn runny. Put the cream in the fridge for 15 min.
Take a large rectangular flat oven dish, put baking paper in it and put some cream here and there, then smear it. This way, the biscuits won't move when you stack them, it'll be easier for you.
Arrange the first layer of biscuits next to each other, to the desired length; I used 16 per layer. Put some of the cream on top, divide it up so you have enough for 4 layers. Sprinkle some of the blueberry jam evenly on top of the cream and cover again with biscuits.
Next comes cream, jam and so on until you run out of ingredients. Cover the final layer with cream only. Even the cake out on all sides. Crumble a few biscuits and sprinkle the cake with them on the top and sides, decorate with blueberries (I didn't have any, so I used raspberries).
Leave it in the fridge for 12 hours to cool and harden, only then slice it and serve.