Multi-layered honey cake

Cakes:
1. In an enameled bowl, mix eggs, sugar and honey
2. Put the mixture in a bowl on a small fire and, stirring constantly, bring the sugar to dissolve (the mixture should be liquid and drain from the spoon in a trickle). Do not bring to thickening
3. Add soda and mix intensively
4. Add flour so that the dough sticks to your hands. The main thing is not to overdo it with flour, otherwise it will be difficult to roll out the cakes.
5. Divide the dough into pieces and roll out 5-10 cakes. This time I rolled 8 cakes. It is most convenient to roll them out on the back of the protwin, sprinkled with flour (it is also advisable to sprinkle the rolling pin with flour - the dough is still sticky). Prick with a fork.
6. Bake cakes in the oven at t = 220 ° C for 3-5 minutes until reddish
7. Put the finished cakes on a flat surface and cut them according to the shape of the future cake. In any case, do not stack the cakes on top of each other without cream - they will stick together. Put the trimmings in the cooling oven.

Cream:
for the cream, beat the sour cream and sugar with a mixer

Cake assembly:
Shake off the cooled cakes from excess flour. Assemble the cake by smearing cream between the cakes. The top and sides are also coated with cream and sprinkle with crushed scraps and rub a couple of pieces of chocolate on top. Put it in the refrigerator for impregnation - in 12 hours the cake is soaked and becomes soft-soft.