Place the butter and sugar in a large nonstick pot.

Cook it just until the butter melts but is still barely warm, NOT HOT.

Take it off the heat. Add the eggs, baking soda and honey and mix to combine.

Cook the mixture on medium low heat for about 7 minutes.

Add the flour and mix quickly with a wooden spoon.

Preheat the oven to 350 degrees.

On a lightly floured surface, roll out the cake layers.

Take approximately ¼ cup of batter and knead it on your work surface.

Roll it out thinly into somewhat of a circle.

Use the bottom of a cake pan or the bottom of a tart pan to cut a perfect circle.

Sprinkle the bottom of the tart pan with flour and bake the cake layers for about 4 minutes each.

Cream the softened cream cheese and condensed milk in a standing mixer.

Add the sour cream and vanilla and mix to combine.

In another chilled bowl, whip the heavy cream with the powdered sugar.

Gently fold it into the rest of the frosting.

Dust off any excess flour from the cake layers.

Line your serving plate edges with aluminum foil.

Top each cake layer with about ¼ cup of frosting and spread it around evenly.

Repeat with all the cake layers.

Grate some white chocolate on top of the cake and chopped nuts or crushed cake layer scraps over the sides of the cake.

Heat 1 cup water and 1 cup sugar in a small saucepan just until the sugar dissolves.

Dip the rosemary and the red currants in the sugar syrup and dip it in the sugar.