Place a medium saucepan over medium-low heat. Add honey, sugar and butter; stir occasionally until mixture is well combined and smooth (~5-6 minutes). Remove honey mixture from heat and let cool for 3-4 minutes.

Using a small bowl, beat eggs until well combined. Once honey mixture has cooled slightly, very slowly pour beaten eggs in, whisking constantly the entire time. (Note: If you add the eggs too quickly, they could scramble due to the heat of the honey mixture.)

Once eggs have been completely stirred in, add vanilla extract, baking soda and salt; stir until well combined.

Gradually add flour ½ cup at a time, stirring vigorously after each addition. (Note: The finished dough will be rather stiff. This can be mixed by hand, but an electric mixer on low speed will make the job a lot easier.)

Preheat oven to 350°F.

Divide the dough into 8 equal pieces.

Working on a well-floured surface, roll each piece into a 9” circle. After rolling each piece out, place a 9” bowl or cake pan on top of the dough. Use a pizza cutter to cut any scraps off the edges. Save the scraps for later.

Transfer circles to a parchment-lined sheet pan. (I was able to get 2 circles to each pan.) Using a fork, dock each piece of dough 8-10 times.

Bake for 4-6 minutes, or until golden brown. Remove baked circles from oven and repeat process with remaining pieces.

Finally, bake the scraps for 4-5 minutes, or until golden brown. Let scraps cool and then pulse in a food processor until finely ground. Cover and set crumbs aside.

Using a large bowl, add the dulce de leche and sour cream; beat using an electric mixer until smooth.

To assemble cake, place first layer on a large cake plate. Add ~½ cup of filling on top and use an offset spatula to spread filling to edges. (Note: Leave ~¼” edge around outside of each layer.)

Add another layer of cake and more filling. Continue process until all layers of cake have been used. Spread a thin layer of filling on top. Combine the reserved cake crumbs and chopped, toasted walnuts. Gently press mixture into top of cake.

Cover cake lightly with plastic wrap and refrigerate overnight.

The next day, use a large offset spatula to clean up the edges of the cake where some of the filling might’ve escaped overnight.

Slice and serve. (Note: This cake must be refrigerated overnight to let cake layers soften. However, the cake can be made 2-3 days in advance and refrigerated until needed.)