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In a tall saucepan over low heat, melt the butter. Add the honey and sugar, and stir constantly until dissolved and simmering.
After 1 minute, add the baking soda and whisk immediately. The mixture will bubble up and turn a deep honey color.
Remove from heat and let cool slightly. Slowly whisk in the eggs.
Add the flour and salt in 3 additions, mixing until a thick dough forms.
Refrigerate the dough for 20-30 minutes.
Roll out the dough into thin layers on parchment paper or silicone mats. Bake at 160°C/320°F for 5 minutes per layer.
Let the layers cool completely.
Make the frosting by whipping the heavy cream, yogurt, sugar, and vanilla until medium to stiff peaks.
Dip or brush each cake layer with milk, then spread a thin layer of the frosting between the layers.
Refrigerate the cake overnight.
Trim the sides of the cake and optionally dust with leftover cake crumbs or nuts.