Set the bowl over a double boiler and continue to stir until the sugar is dissolved. This will take approximately 5-7 minutes. You will know it is ready when the color becomes a golden yellow.
Stir in butter that’s been melted and the honey and remove all from heat.
Whisk in baking soda. Gradually add flour, mixing well, and adding more flour. Repeat a few times until all of your flour is slowly and carefully mixed in. Do not mix too quickly or dump all flour in at once.
Leave the batter to cool and preheat oven to 360 F.
Once cooled, form about 3/4 of a cup of batter into a ball using flour and a floured surface so it is not sticky. Take your ball once it is workable and place on a 9-inch parchment circle. Using your hands and more flour, work the batter to form a thin layer across the entire parchment paper. You may use a rolling pin, but you will need to add more flour to prevent sticking. Keep working the batter until you have a thin circle. Images above may be helpful!
Repeat with the rest of your batter. There should be 10-11 cake layers able to form on their own parchment sheet.
Place two cake layers onto a baking sheet and bake for 5-6 min. or until the cake turns into caramel color.
Remove baked layers and place on a cooling rack. Bake the next two layers and keep repeating until all layers are baked.
Leave baked layers to cool.
Prepare the cake cream by adding sugar to sour cream but mix very little, two or three strokes. Leave in the refrigerator.
After about 20 minutes mix again but very lightly again. Repeat this step one more time and it should be ready. You will notice the difference with each mix as the sugar will naturally melt into the sour cream and be very spreadable. Your cream is ready!
Remove the parchment paper from the cake layer and place on your serving plate. Gently spread your cream mixture over the first layer. Keep repeating until all layers are used.
You may want to leave one layer to process into fine crumbs and sprinkle over the cake.