Combine the sugar, honey and butter in a bowl and place over a hot water bath until melted and hot to the touch.

Gradually add the eggs and keep on heat until the mixture begins to thicken.

Remove from heat and immediately stir in the baking soda.

Mix the flour with the salt and cardamom powder then gradually mix it with the warm honey mixture.

The final dough will be quite soft and sticky, but don’t add more flour to it!

Wrap the dough in plastic wrap and refrigerate at least 6 hours before using.

For the next step, make sure your working surface is well floured. I also recommend working on individual pieces of baking paper.

Take pieces of dough (80-100g at a time) and roll it into a very thin sheet – 1mm thickness. Cut out discs of 18cm diameter.

Keep rolling the dough and cutting discs until you run out of dough and you have at least 16 pieces of biscuit.

Bake the discs of dough at 180C for 8-10 minutes or until golden brown and dry.

I managed to bake 18 pieces of biscuit.

Keep in a dry place until needed.

Combine the sour cream and heavy cream in a bowl.

Whip until stiff and creamy.

Stir in the vanilla and orange zest.

Place a 18cm diameter cake ring on a cake board and line it with acetate.

Begin layering the honey biscuits with the sour cream: 1 biscuit, 80g of whipped sour cream for each layer, biscuit again and so on.

The final cake will have 15 layers of biscuit while the rest of the biscuits (3 pieces) will be used to decorate the cake later. I usually choose the ones that aren’t that pretty for this particular task.

Once the cake is built, cover it with plastic wrap and refrigerate it overnight to allow the biscuits to become soft due to the moisture in the cream.

Mix 120g of sour cream with 30g powdered sugar and use this cream to ice the cake evenly on all sides.

Decorate the cake with the remaining honey biscuits that have been crushed into a fine powder.

Decorate as you wish!