For the Cake

1. In a mixer, mix 1/2 cup of sugar and eggs until pale in color. Set aside.
2. Meanwhile, combine butter, honey, and 1/2 cup of sugar on a double boiler. Cook until sugar is dissolved. This can take up to 10 minutes.
3. Add baking soda and stir until mixture doubles in size. Take off heat. (cool of a few minutes if very hot)
4. Combine both mixtures by tempering. To temper: Mixing constantly, add a little bit of the egg/sugar mixture to the sugar/honey/butter mixture. Then add the rest of the egg/sugar mixture by whisking constantly.
5. Add flour 1 cup at a time mixing after each addition with a spatula. You don’t want the mixture to be very think, just soft enough to roll out. It should be like a very, very soft dough. When you hold it in your hand, the dough should start falling.
6. Divide the dough into 8 balls. 
7. Roll out the dough on a floured surface. Add more flour if the dough is sticking to the rolling pin. Cut the dough according to your template, but leave the scraps. Make sure there is some room in between the scraps and cake layer. You don’t want them to stick together when baking.
8. Bake for about 3-5 minutes or until golden brown. Watch closely because the cake layers bake fast!

For the Frosting

1. Mix the heavy whipping cream until stiff peaks form. Set aside.
2. Mix sour cream, honey, and dulce de leche in a mixer until combined. Add the heavy whipping cream and fold until combined.

Assembly

1. Place first layer on a cake stand. Put a generous amount of frosting on the cake layer. Repeat until all cake layers are done.
2. Crush the scraps of cake layers that were baked, and frost them on the sides/top of the cake.