Beat eggs lightly with sugar and liquid honey. Add baking powder. Pour flour and knead soft plastic dough. Due to honey, it can stick slightly to your hands. Divide the dough into 3 parts.
Roll out each of the parts on a table sprinkled with flour into a rectangular layer, about 0.5 cm thick. Cut the layer into strips 1.5 cm wide and spread so that they do not stick together when baking.
Bake the strips in a preheated oven until 220 C until browned for about 5 minutes. Take out and trim to the right size. also do the rest of the test.
For cream, beat sour cream with sugar, add the curd mass and mix.
Cover the cake pan with foil or foil so that the edges hang. Put a layer of cream on the bottom and sticks on top, then repeat the layers to the top of the form. Wrap the edges of the foil and put the cake in the refrigerator for at least 10 hours.
During this time, moisture from sour cream will soak the sticks, they will become soft, and the cream will condense. Before serving, remove the cake from the refrigerator, unfold the top of the cake, cover with a smooth cutting board and gently turn over, remove the foil. Garnish with a grid of melted chocolate. Transfer the cake to a serving dish and decorate with berries and mint.