Preheat your oven to 400F/200C and line two baking trays with parchment paper.

Set a double boiler or a large pot filled ⅔ with water and a glass or metal bowl over it on the medium heat.

Melt butter, sugar and honey in the bowl.

In a separate bowl beat eggs and vanilla and pour the mixture in the double boiler while mixing the whole time (I use electric mixer) to avoid ending up with scrambled egg.

Then add baking soda, salt and 2 cups of flour, continue mixing for a few minutes until the dough starts to thicken and come away from the edges of the bowl.

Take it off the heat and add the last cup of flour, mix well. Be careful as the dough will be hot.

Allow it to cool for a couple of minutes and then knead it with your hands until your get smooth, pasta like dough.

Divide into 8 equal parts and cover with a kitchen towel to avoid drying out.

Dust your work surface with flour and roll out a thin circle slightly larger than 7″, transfer on a parchment lined baking tray and bake for 4-5 min.

Remove from the oven when golden brown and cut out a circle while still hot as the layers will turn into crisp biscuits in a couple of minutes.

Beat creme fraiche or sour cream with whipping cream, sugar and vanilla until sugar is dissolved and it’s doubled in volume.

Fill all 8 cake layers except for the top and the sides.

Beat cold mascarpone with icing sugar, vanilla and whip cream until stiff.

Cover the sides and the top of the cake with mascarpone frosting.