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Cream the eggs and sugar until fluffy.
Add the honey to the creamed eggs and mix until homogenous.
Fold this mixture into the sifted flour and baking soda.
Cover and let it rest for an hour at room temperature.
Heat the oven to 160°C or 320°F.
Spread credit card thin layers of biscuit mix onto a silicone baking sheet or greaseproof baking paper.
Bake 6-8 minutes or until rich golden brown.
Remove from the oven and let cool before carefully removing the silicone or baking paper from the biscuits.
Repeat until all the batter has been used.
Set aside 3 biscuit layers to crumble into a fine breadcrumb consistency and keep the rest for the layers.
Whip up the cream and confectioner's sugar to stiff peaks.
Fold the whipped cream mixture into the sour cream.
Spread a layer of cream onto each biscuit layer and continue until you have used up all the biscuits apart from the ones set aside for the crumb.
Finish with a layer of cream. Cover the sides as well.
Lastly, sprinkle the cake all over with the crispy crumble. If you want to make smaller cakes cut them into smaller shapes and cover in more crumb individually.