Combine eggs, sugar, honey and butter in a bain marie (a mixing bowl placed over a gently boiling of water). Mix well, stirring until oil has fully dissolved. Add flour and baking powder and stir until a ball of dough forms
Once chilled, flour your work surface and Preheat oven to 350F (180C). Roll out dough into 5-6 circles of about ¾ inch thick Dough will be very hard to work with at first, but it will get easier as dough warms up..
Bake each layer on a separate baking sheet for 7 minutes, and let cool on a wire rack. Stack the cakes on top of each other and even out the sides, removing all the extra cut dough so the cakes look good layered on top of each other.
Smear about 3 tablespoons of cream between each two layers. Use half of remaining cream and do a full coating of a "crumb layer" around the cake (the first layer of frosting; doesn't need to be perfect).
Let chill for a couple of hours, preferably overnight. Use the remaining cream to do a second and final layer of icing. Cake can be served immediately, or allowed to rest for a few hours for cream to set.