Prepare a bowl and a pan for a bain-marie. The bowl should be able to fit in the pan without reaching the bottom.

Add the eggs and 415g (14.6 oz) of sugar to the bowl and whisk using a mixer for about three minutes until pale and frothy. Next, add the honey and the baking powder and stir. Then, stir in 375g (13.2 oz) of flour.

Pour water into the pan until it’s 3-4cm (1 ½-inch) high, then place the bowl into the pan.

Put the bain-marie on the stove and cook until the water is boiling. Cover with a lid, and cook for 20-25 minutes over simmering water, stirring occasionally. Take the bowl with the mixture out of the pan, then add the remaining flour to the bowl and stir to combine.

Sprinkle your work surface with flour, turn the bowl with the dough mass onto the floured surface, then knead until you get a homogenous dough.

Shape the dough into a roll. Next, divide it into 8 or 12 same-sized pieces — 8 pieces will make a 30cm (12”) cake, while 12 pieces will make a 23cm (9”) cake. Finally, roll each piece into a ball.

Set the oven to preheat to 200°C (400°F).

Dust your work surface generously with flour.

Knead the pieces of dough on the dusted work surface, shaping them into balls again, coating each well with flour. Cover them with a damp cloth.

Place a ball on a piece of parchment paper and roll out into a circle of the desired size (30cm/12” or 23cm/9”), taking care to roll it 10-20mm (½-inch) over the desired size. If it’s sticky, sprinkle with flour.

Place a template (or a cake ring) on the rolled-out piece of dough and trace around it with a knife (do not cut the parchment paper!), then separate the trimmings from the circle of dough but do not remove them from the parchment paper. Prick the dough with a fork.

Place the parchment paper with the rolled-out piece of dough into a preheated oven and bake for 5-8 minutes. Take out of the oven, let it cool down, then peel the parchment paper.

Repeat steps 10, 11, and 12 until you've baked all the cake layers.

Stack the baked layers one on top of the other, set the trimmings aside. Let them cool completely, then grind the trimmings in a food processor or crush them by hand.

In a separate bowl, mix the sour cream and the sugar, stirring the mixture for 2-3 minutes until the sugar dissolves. Do not let the cream develop a buttery consistency by beating it for too long.

Place the first cake onto a plate and top it with 4-8 tablespoons (depending on the size of the cake) of cream; spread it gently and equally until its surface is completely covered.

Place the next cake over the cream layer without pressing it down.

Repeat the process until all the layers have been stacked and topped with the sour cream icing.

Spread the icing on the cake’s sides.

To decorate, sprinkle the cake on all sides with the ground (or crushed) cake trimmings.

Before serving, leave the cake for 2 hours at room temperature, then refrigerate for at least 5 hours but best overnight.