In a bowl put the eggs with the sugar, butter or margarine, add honey, sour cream, add soda.

Put the bowl in a water bath. (I have the perfect bowl to the pan)

The mixture to heat, stirring constantly, until it becomes homogeneous, and will not bubble up (about 10-15 min).

Remove from water bath, add the sifted flour and knead the dough. Wrap in plastic wrap and place in a cold place for half an hour. Chilled divide the dough into 10 pieces.

Each part to roll out on a flour podpylennom table in the cake of the desired size (I get 10 cakes a little more than the usual standard cake).

Bake in the heated oven until Golden brown (not to overdo). Sometimes cakes when baking may slightly stick to the pan, but easily removable wide metal spatula. Hot cakes at each other not to put, they can stick to each other. Cooled cakes are slightly hardish.

Each cake fluff whipped with sugar and sour cream and fold in on each other. Side to trim, coat with cream and sprinkle with crumbs.

Cook chocolate icing. Mix in saucepan cocoa and sugar, add sour cream, put on small fire, stirring constantly so the sugar is dissolved. If cream is not enough, add some more. Boil until the sugar is dissolved, add the oil, stir so that the oil has separated, and remove from heat. Allow to cool for a few minutes, the hot frosting to put on cake. Decorate the cake as desired. Prepare in advance so that the cake stood and soaked in cream, then cakes will be soft and lush. Baked to visit, so a breakdown there.