Latvian Honey Layer Cake

Preheat the oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Prepare five 9x13-inch baking sheets by laying out parchment paper on each one.

Create the cake mixture: Combine eggs, honey, flour, and baking soda in a large mixing container. Divide the batter into five equal parts - 3 to 4 tablespoons each - and place one portion onto each sheet of parchment paper. Use a wide, flat utensil to spread the batter evenly and thinly across each sheet. Place one baking sheet under a rimmed surface and carefully position the first cake layer on top.

Bake in the preheated oven until the cakes are golden brown, taking about 2 to 3 minutes. Carefully lift the parchment paper and remove the baked cake layer from the baking sheet; use a fork to gently prick the top of the cake, allowing it to absorb any filling more effectively. Repeat this process for the remaining four cake layers.

Prepare the filling: In a small mixing bowl, combine sour cream and sugar. Place one cake layer in a 9x13-inch baking dish and gently remove the parchment paper. Spread 3 to 4 tablespoons of the sour cream mixture onto the cake, then sprinkle with an equal amount of walnuts. Repeat this process for each of the remaining four cake layers, sour cream mixture, and walnuts. Cover the assembled dessert and refrigerate for at least 8 hours or overnight. Before serving, trim any rough edges from the finished cake.