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Meanwhile, mix 12.5 g of baking soda, 2.5 g of cinnamon and 4.5 g of salt in a small bowl.
Fouettez the butter mixture and let sit until very hot to the touch. Incorporate the eggs. Keep the mixture on low heat until it heats up again, then stir in the baking soda mixture. Remove from heat.
Sift 470 g of flour in 2 or 3 additions, mixing well after each addition, until you obtain an easily workable dough.
Transfer approximately 120ml of the mixture to the prepared baking tray. Spread into an 8- or 9-inch circle using a bent spatula. Shake and tap the pan lightly to remove any air bubbles.
Bake in preheated oven until lightly golden, 6 to 7 minutes.
Remove the parchment paper from the pan and let the cake disc cool until firm enough to remove, 6 to 7 minutes. Invert the cake onto a circle of parchment paper.
Repeat steps 6 and 7 until you have 8 cake layers, allowing each layer to cool on an individual parchment paper circle. Cut the edges with a pizza wheel so that they are the same size; save the pieces for the crumb mixture.
Spread the rest of the dough on the baking tray. Bake in the preheated oven until the edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; mix with the preserved cake pieces.
Return the pieces to the oven and cook until golden brown, 7-10 minutes more. Let cool completely, 15-20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs with a rolling pin. Set aside.
Remove the bowl and whisk from the refrigerator. Pour in 940ml of whipped cream and whip until soft peaks form. Add 180 ml of sour cream and the rest of the burnt honey; continue whisking until firm peaks form.
Place one cake layer on a circle of parchment paper on a pizza pan or serving plate. Spread a cup of frosting evenly over the top, almost to the edge. Repeat with cake and frosting layers, pressing layers smooth side down. Place the last layer of cake smooth side up.
Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around the base.
Cover with cling film and refrigerate for at least 8 hours or overnight. Transfer to a serving plate using 2 spatulas. Cut and serve.
