Whip eggs with sugar, add honey (melt if too thick) and flour mixed with soda. Quickly knead pastry.
Bake two cakes of the pastry in a greased baking form within 20-25 minutes over 390-430oF (200-220oC). Halve the cakes horizontally, put on each other and smooth the edges. Chop the cut-offs fine.
Cream: beat cooled sour cream with sugar into thick and fluffy foam.
Brush the cakes with the cream, put on each other, cream the top and sides, sprinkle with chopped cuttings.
Set the pie in the refrigerator for 6-7 hours until thoroughly imbued. If preferred, sprinkle with powdered sugar and grated chocolate.
