In a heat-proof bowl, add butter, sugar, and honey.

Place the bowl over a pan of simmering water. Let it sit for a few seconds.

In a separate bowl, whisk eggs with vanilla.

Stir the honey-butter mixture until melted and smooth.

Slowly whisk in the eggs, bit by bit, to avoid scrambling.

Add baking soda. Mix until combined.

Take the bowl off the heat. Sift in flour in parts. Mix into a soft dough.

Divide into 12 equal portions (~78g each), and cover with a damp towel.

Preheat your oven to 180°C / 350°F.

Flour your surface and roll each dough ball into a 1mm-thick sheet.

Use a cake ring or bowl to cut a 15cm circle.

Transfer to baking paper, prick all over with a fork.

Bake each for 5–7 minutes or until lightly golden.

Cool on a wire rack.

On one dough disc, score hexagon shapes lightly with a knife before baking.

Bake any leftover scraps until golden and dry.

Grind them into crumbs for decorating the sides later.

Beat chilled whipping cream with powdered sugar until thick and fluffy.

Fold in sour cream and honey. Mix until smooth and creamy.

Stack the layers, spreading 2 spoonfuls of cream between each.

Frost the top and sides.

Press the powdered crumbs onto the sides.

Arrange baked hexagons on top like a honeycomb.

Refrigerate overnight for best flavor and texture.