For a cake of 26 cm diameter.

Eggs – 5pcs
Sugar – 250 g
Honey – 150g
Butter – 100 g
Flour – 650 g
Baking soda – 1 table spoon
Salt – pinch

Cream:


700 g of sour cream(30-35%, not less)
1 Cup sugar(200-250 g)
Vanillin on a knife tip

In a deep dish mix the eggs with sugar and honey. Add the soft butter.
Put in a water bath and cook until smooth, stirring with a spoon.
Add soda.

When the mass is well  foamed, cook over bath 5 more minutes and remove from heat.
Gradually pour the flour. If it gets difficult to interfere with a spoon, spread on the table, floured and knead the dough.
Divide into 9 balls.
Roll out the cakes with a diameter of 24-26cm (preferred on the parchment, sprinkled with flour).


Pinned with a fork and bake in the oven at 180 degrees until golden brown (cakes are baked quickly). Baked cakes cut with a ring and grind up leftover parts in a blender.

Sour cream whisk with sugar, add vanilla.

Add the cream over each layer, sprinkle with crumbs and leave it to soak for 5-6 hours, preferably overnight.