Beat the eggs with the sugar using a whisk, add the honey and melted warm butter. Stir the mixture well and put it in a water bath, while stirring nonstop.
Once the mixture heats up, add the salt, baking soda and keep stirring until the baking soda is absorbed and you get a homogeneous mixture.
Remove the bowl from the water bath and after cooling slightly, add the flour in several lots.
Knead a dough. Divide it into 12 balls. Roll out each ball into circle and cut out 9 1/2″ (24 cm) diameter circles using a pot lid.
Bake right in the oven tray. Smear with oil and sprinkle with flour only the first time. Bake the leftover cuttings along with the layers.
Once all the layers are ready, arrange them in a platter and smear with the cream mixture.
To make the cream mixture, beat the sour cream with the remaining products and smear 3-4 tbsp of it per layer. Smear the entire cake with the cream mixture. Blend the cuttings in a blender and sprinkle them on top.
The cake will be ready for consumption after it sits for a few hours.