In a saucepan, whisk together honey, sugar, butter and eggs. In a small bowl combine baking soda and vinegar, let it bubble, this will prevent from the soda taste to be present in the cake layers. Add mixture to the saucepan.
Transfer to the stove top and cook over medium, stirring constantly for 8 minutes. This mixture will bubble and first and double its size, then it will turn into darker amber color. Remove from heat and let it cool for 4-5 minutes.
Start by adding 2 1/2 cups flour, a little at a time to the saucepan, mixing to incorporate with a spatula. Make sure there are no lumps. Slowly add the remaining 1/2 cups of flour. The dough might be a little oily, but not sticky.
Preheat oven to 350F.
Dust a working surface with flour and transfer the dough on it. Form a ball, then cut into 8 even pieces.
Roll each piece into a circle. You can either make 8 or 9-inch layers. I like to use the bottom of a spring form pan, a 9-inch one in this cake to guide and cut out circles with the same size and shape.
You can roll cake layers over parchment paper and then bake them directly over it. Reserve the scraps left after cutting the layers for later.
Repeat with all 8 balls of dough.
Bake layers for 4-6 minutes each, until golden.
Transfer to a wire rack and let them cool completely.
Place scraps on a baking pan and bake for 5-6 minutes, until golden. Let them cool, then transfer to a food processor and process until you get fine crumbs.