In a medium saucepan, combine the honey, sugar, and eggs. Heat over low to medium heat, stirring continuously for about 5 minutes until smooth and glossy.

Stir in the baking soda and continue stirring for another 3 minutes until frothy and increased in volume. Remove from heat and cool slightly.

Mix in the all-purpose flour and salt until a soft dough forms. Divide into 6 equal portions, wrap in plastic wrap, and chill for about 30 minutes.

Preheat oven to 350°F (175°C). Roll out one dough portion to about 1/8 inch thick, trim into a circle, and bake for 5-7 minutes until just golden brown.

Whip the heavy cream until soft peaks form in a mixing bowl. In another bowl, mix sour cream, powdered sugar, and vanilla extract until smooth. Fold whipped cream into sour cream mixture.

Layer cooled cake circles on a serving platter, spreading cream filling between each layer. Chill assembled cake in the refrigerator for at least 4 hours.

Spread reserved cream filling over the top and sides of the cake. Optionally garnish with crushed nuts or a drizzle of honey.