Melt the butter, milk, honey and sugar in a bowl till it becomes a homogeneous mixture.Allow to cool slightly till it becomes lukewarm.

Whip the eggs till fluffy in your stand mixer. With the mixer on, pour in the melted mixture and let it beat till combined.

Add in the soda and beat for a minute, till no lumps.

Replace the whisk attachment with a dough hook. Add 1 cup of flour and beat till combined.

Add the next one cup and beat till combined.

Now add the remaining flour, 1/4 cup at at a time, and knead in. At the end of adding all the flour, you will have a slightly sticky, soft dough. Do not add more flour, or else your dough will become hard.

Preheat oven to 180 degrees. Line a baking sheet with parchment paper.

Divide into 10 equal balls. On a floured surface, roll into a thin disk. Using a 9 inch plate (I used a springfoam pan base), cut out into a circle. Reserve the sides.

Transfer to the baking sheet and bake for 8 minutes. Repeat with all dough balls. Cool the disks on a rack.

Finally spread all the cut sides and bake for 8 minutes. Cool.

Meanwhile, prepare the sugar syrup by boiling the water and sugar together till just syrupy. Allow to cool.

Put the baked sides and walnuts into a food processor and powder them till done. Set aside.

For preparing the frosting, whip the cream till medium peaks. Fold in the sour cream and icing sugar. Refrigerate till use.

To assemble, on a large plate, place one disk. Brush minimally with the syrup. Apply a thick layer of frosting - be very generous with it!

Press down another disk, repeat the process till all disks are done.

Slather the remaining frosting all over the cake, shaping up the sides.

Press the powder with your hands on the sides and on the top of the cake, till everything is used up. Don't mind the mess, it will settle down once in the fridge.

Allow the cake to settle in the fridge for at least 4-6 hours.

Slice and enjoy!