Preheat your oven to 350°F (175°C) and prepare a nonstick 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper.

In a microwave-safe bowl, heat 4 tablespoons of honey for 40-60 seconds until it begins to bubble. Stir in 1/4 teaspoon of baking soda and set aside to cool slightly.

In a large mixing bowl, beat 8 room-temperature eggs and 1 cup of granulated sugar until thick, pale, and fluffy, about 8-10 minutes. Gently fold in the cooled honey mixture and then sifted 1 3/4 cups of flour in thirds.

Divide the batter evenly into three parts and pour each into the prepared pan. Bake for 13-15 minutes until a toothpick comes out clean.

Carefully loosen the edges of the cake from the pan, transfer to a wire rack, and allow to cool completely.

Spread 1 cup of blanched almonds on a baking sheet and toast in the oven for 8-10 minutes until golden brown.

In a mixing bowl, combine 16 oz of sour cream, 8 oz of Cool Whip, 1/2 cup of sugar, and 1/2 teaspoon of vanilla. Beat until thick and creamy, about 3-5 minutes.

Assemble the cake by layering frosting between each layer. Decorate the top and sides with chopped almonds and refrigerate for several hours.