In a bowl, slightly beat the eggs and sugar. Add the honey, oil, and baking powder. Fill a saucepan with water and bring to a boil. Place the bowl over a pan.
Heat the mixture, stirring constantly with a wooden spoon until it has doubled in size.
Remove the bowl from the pan. Gradually add the flour mixture and stir until then, until the mixture will meet in a soft lump.
The dough should get soft and sticky, but it will harden as it cools.
Divide it into 10 pieces and shape each piece into a ball.
Roll out each ball into a thin layer and cut out of it the right circle, using the cover of the pan or bowl as a form (form I used for cooking cakes).
Bake the cakes one by one in a preheated oven at 180 grams. C for no more than 5-7 minutes each (or until golden brown).
Bake the cake also from scraps of dough (then we Peremel in the mixer and use for decoration cake).
Mix sour cream with sugar and put in the fridge for a while, until the cakes are baked.
When the cakes are ready, collect them all to each other, each covering a generous amount of sour cream. Sprinkle the crushed crumb cake sides.
If desired, between the layers, you can add slightly roasted and milled walnuts and a little plum.
If you wish, you can decorate honey cake chocolate cream, nuts, or something else, what your imagination dictates.
I decorated the sides of crumbs on the edge laid a border of chocolate cream, and top with sour cream cake covered with patterns of the same cream.
Bee I blinded him from the mastic (how to make a pastecake with his hands here) - I had a little after cooking the Christmas cake. Mastic is stored for a long time in the freezer. As the dye I used carrot juice and the flaps produced from bees almond flakes.
The cake should stand in the refrigerator for at least a couple of hours (if you give it to stand over night - excellent!). He soaked cream and becomes very wet and soft.
Slice it and serve it with a cup of coffee.