Melt the Honey: In a small saucepan over low heat, melt 80g of honey, stirring frequently. Once the honey is fully melted, add 1 teaspoon of baking soda.

Caramelize the Honey: Stir the honey and baking soda mixture constantly over low heat for 1-2 minutes until it turns a caramel shade. This caramelization gives the cake its unique flavor, so make sure to stir continuously to avoid burning.

Add Butter: Remove the pan from heat and immediately add 100g of unsalted butter. Stir until the butter melts completely and combines with the honey mixture. Set the mixture aside to cool while you prepare the rest of the ingredients.

Whip the Eggs and Sugar: In a large mixing bowl, crack 3 eggs and add 100g of sugar. Using a hand mixer or stand mixer, beat the eggs and sugar together at maximum speed for about 5 minutes, until the mixture becomes pale and fluffy.

Add the Honey Mixture: Once the honey-butter mixture has cooled to room temperature, gradually add it to the beaten eggs and sugar. Mix on low speed until everything is fully incorporated.

Add the Flour: Sift 180-200g of all-purpose flour in parts into the mixture. Fold the flour gently with a spatula or mixer on low speed to avoid deflating the eggs. The batter should be smooth and slightly thick.

Divide the Dough: Divide the dough into 2 equal parts. If you want thinner cake layers, you can divide the dough into more parts.

Spread the Dough: Line a baking sheet with parchment paper. Spread one portion of the dough evenly over the baking sheet, using a spatula to level it across the surface. The thickness of the batter should be about ¼ inch (0.6 cm), but it can vary depending on your preference for cake thickness.

Bake the Layers: Preheat your oven to 160°C (320°F). Bake each layer for about 6-8 minutes, or until the edges are slightly golden and the center is set. The exact time may vary based on the thickness of the layers, so keep an eye on them.

Trim the Edges: Once baked, carefully remove the cakes from the oven and trim the edges while they are still warm to create even squares or rectangles. Save the trimmings, as they will be used to create crumbs for the topping.

Cut the Layers: After trimming, cut each large cake layer into 2, 3, or 4 parts, depending on how many layers you want for your cake.

Mix Sour Cream and Sugar: In a medium bowl, combine 400g of sour cream with 1 tablespoon of powdered sugar. Mix well until smooth and slightly thickened. You can adjust the sweetness by adding more powdered sugar if desired.

Coat the Layers: Once the cake layers have cooled completely, start assembling the cake by generously spreading sour cream frosting between each layer. Stack the layers on top of each other as you go.

Frost the Top and Sides: After stacking the layers, coat the top and sides of the cake with the remaining sour cream frosting. Ensure that the entire cake is evenly covered.

Make the Crumbs: Place the reserved cake trimmings in a blender or coffee grinder and pulse until they form fine crumbs.

Sprinkle the Crumbs: Generously sprinkle the crumbs over the top and sides of the cake to create a decorative and flavorful topping.

Chill the Cake: Place the assembled cake in the refrigerator and let it soak for 3-4 hours, or preferably overnight. This allows the cake layers to absorb the moisture from the cream, making the cake soft and flavorful.