Place a bowl with sugar, softened butter and honey onto a saucepan with water simmering inside, bain-marie style. Stir with a whisk until it’s all melted together.

Add baking soda to eggs and mix together, then add it to the melted honey mixture, stirring constantly so the eggs don’t get cooked. Give it a minute or two and take it off a bain-marie to cool for a couple of minutes.

Sift flour into the bowl and mix it by hand or with a mixer.

Cling wrap the dough and put it in the fridge for 6-8 hours or overnight.

Dust the counter with flour. Roll dough into a thin layer (3-5mm) and cut out 6-7 circles using an 18cm metal ring or a side plate.

Bake each layer as well as the leftover dough at 175 degrees Celsius for 3-4 minutes or until golden brown. Allow all the layers to cool.

Put sour cream and caramel into the bowl and mix at high speed. Use straight away for assembling the cake.

Assemble the cake by adding one spatula of a cream to each layer, spreading evenly. Use the remaining cream to cover the outside of the cake.

Put the assembled cake in the fridge for 6-8 hours for stabilisation.

Make crumbs out of the extra dough by hand or with a blender and use them to dust the cake. Add some meringues, berries and chocolates of your choice to decorate.