Combine eggs, butter, honey, sugar, a pinch of salt and bicarb soda in a medium-sized bowl. Beat together with a mixer.
Pour boiling water into a saucepan and put the bowl with egg mixture on the saucepan, creating a double boiler. Keep the water simmering. Mix the egg mixture for a few minutes until it starts to foam and expands. Remove the bowl from the water and mix in one cup of flour. Return the bowl to the saucepan and heat the bowl for a few minutes. Remove the bowl from the saucepan and add another cup of flour. Mix well and return the bowl to the saucepan and heat for further 3 minutes. Remove the bowl from heat.
Place the third cup of flour on the working surface and pour the batter into the flour. Incorporate flour until a ball of dough forms - the dough should not be sticky. You may not use all flour, you may need extra.
Cut the dough in equal quantities in as many layers as you would like your cake to have. The quantity is enough for 6 layers of cake with 19cm (7.5 inches) diameter, and each ball of dough will be around 110g (just under 4 ounces).
Roll the dough very thinly - 2-3mm - on a sheet of baking paper or a silicone baking mat. Prick the dough with a fork.
Bake for 8-10 minutes until the dough puffs up and becomes golden brown.
Take the cooked layer out of the oven, place it on a working surface and let it cool for a minute. Place a template (I used a side plate) on top of the cake layer and cut around it. Now let the layer cool completely.
To make the cream, place the sour cream, cream cheese and sugar in a medium mixing bowl and whip on high for a few minutes until the cream firms up and stays on the beater.
To assemble the cake, place a layer of cake on a serving plate, cover it with 1/7 of the cream and spread it across the layer. Place the next layer on top, cover with cream. When you get to the top of the cake, cover both the top and the sides of the cake with cream. You will need to work quickly as the cream will start to melt a bit, become liquid and harder to work with. To avoid this, place half of the filling in the fridge while you are building your cake.
Decorate the cake.
Place the cake in a cake carrier or cover with a large bowl and put it in the fridge for 24 hours. The layers need time to absorb the cream.
