In a large mixing bowl, combine the all-purpose flour, eggs, and honey to create a smooth dough. Knead for about 5 minutes until well blended and slightly sticky. Divide into small balls, wrap in plastic, and let rest for 30 minutes.

Preheat your oven to 350°F (175°C). Roll out each ball into thin sheets, approximately 1/8 inch thick. Place on a baking sheet lined with parchment paper and bake for 6 to 8 minutes until golden brown.

In a medium bowl, whisk together the sour cream or custard with powdered sugar until smooth. Aim for a velvety consistency.

Once all layers have cooled, assemble the cake by spreading a generous layer of creamy filling over each baked sheet and stacking them.

Wrap the assembled cake in plastic wrap and refrigerate overnight. Slice into generous pieces and serve at room temperature with a dusting of powdered sugar.