3 cups all-purpose flour, plus more for dusting

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

1/4 cup honey

1 teaspoon baking soda

1/4 teaspoon salt

For the Sour Cream Frosting:

3 cups sour cream (full-fat)

1 cup powdered sugar

1 teaspoon vanilla extract

In a heatproof bowl set over a saucepan of simmering water (double boiler), combine sugar, butter, eggs, honey, baking soda, and salt.

Stir continuously until the butter is melted and the mixture is smooth. This will take about 5-7 minutes.

Remove from heat and let cool slightly.

Gradually add the flour, mixing until a soft dough forms.

Divide the dough into 8-10 equal portions.

On a lightly floured surface, roll out each portion into a thin circle (about 9 inches in diameter). Use a plate or cake pan as a guide and trim the edges.

Place each circle on a baking sheet lined with parchment paper.

Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown.

Let the layers cool completely on a wire rack. Crumble the trimmings and set aside for decoration.