In a small pot, melt the butter. In the meantime, lightly mix eggs with sugar and set aside. In another bowl, combine flour with soda.
Once the butter has melted, remove from heat and add honey. Then add egg-sugar mixture, and on low heat, warm up the mixture until the sugar has dissolved. Keep constantly stirring to avoid burnt bottom. Once done, transfer to a large bowl and let it cool down.
Once the mixture has cooled, add the dry ingredients and knead the dough into a little ball. Refrigerate it for at least an hour.
Preheat oven to 170° C. Remove the dough from the fridge and cut it into 8 pieces and roll them into little balls.
Roll the ball thinly (about 18cm in diameter), place it on a baking sheet and pinch it with a fork. Bake in preheated oven for 5-7 minutes or until lightly brown. Using a plate or other round object, cut the dough in circles. Repeat for all 8 dough pieces.
Place leftover cut sides in a food processor and make a crumble to use later.
Whip the sour cream and sugar until light and fluffy, and no sugar crystals remain.
Not mandatory but advisable, use a cake form to put the layers together. Place a cake layer, then sour cream. Repeat until there are no more cake layers.
Place the cake in a refrigerator for at least a night. The cake needs to soak, so the longer, the better. Once it has soaked, use the leftover crumbs to cover the cake from the sides and top. Top with berries or fruit.