Pistachio and Raspberry Cream Cake

In a saucepan, combine the eggs, sugar, honey, and butter.

Place over heat and warm until hot, stirring constantly.

Remove from the heat, add the baking soda, and mix well.

Gradually add the flour in batches and knead into a soft dough.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Divide the dough into 7 equal portions and roll out each piece.

Bake at 180°C until golden brown, then let cool.

For the pistachio cream, whip the cold sour cream, heavy cream, and powdered sugar until stiff peaks form.

Add the condensed milk and pistachio paste, then whip well again.

For the raspberry cream, repeat the process: whip the sour cream, heavy cream, and powdered sugar, add the condensed milk and puree, and whip until fluffy.

Assemble the cake by layering the layers alternately with the pistachio and raspberry creams.