1. Prepare the Cake Layers:

1. Melt Butter and Honey:
   In a saucepan, melt the butter over low heat. Add honey and stir until well combined. Allow the mixture to cool slightly.
2. Add Baking Soda:
   Stir in the baking soda, which will cause the mixture to foam lightly. This reaction helps create a light, fluffy cake texture.
3. Whisk Eggs and Combine:
   In a mixing bowl, whisk the eggs with a pinch of salt until frothy. Slowly pour in the honey-butter mixture, whisking continuously to prevent the eggs from curdling.
4. Add Flour and Form the Batter:
   Gradually sift the flour into the egg and honey mixture, folding gently until just combined. Be careful not to overmix, as this can make the cake dense.
5. Bake the Cake Layers:
   Preheat your oven to 180°C (350°F). Pour the batter evenly into a lined 8-inch (20 cm) cake pan, creating 2-3 thin layers. Bake each layer for 10-12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the layers cool completely on a wire rack.

2. Prepare the Cream Filling:

1. Whip the Cream:
   In a chilled bowl, whip the cream with a hand mixer or stand mixer until soft peaks form. Be careful not to overbeat, as the cream can turn grainy.
2. Blend Cream Cheese and Condensed Milk:
   In a separate bowl, beat the cream cheese until smooth. Add the condensed milk, mixing until you achieve a smooth and creamy consistency.
3. Combine Cream and Cream Cheese Mixture:
   Gently fold the whipped cream into the cream cheese and condensed milk mixture until well incorporated. This will create a light, fluffy filling.

3. Assemble the Cake:

1. Layer the Cake and Filling:
   Place one cake layer on a serving plate and spread an even layer of the cream filling on top. Repeat this process with each layer, finishing with a generous layer of cream on top and around the sides.
2. Add Roasted Almonds:
   Sprinkle the chopped roasted almonds over the top of the cake, pressing them gently into the cream to ensure they stay in place.
3. Chill the Cake:
   For the best flavor and texture, refrigerate the assembled cake for at least 2-3 hours or overnight. This allows the flavors to meld and the cake to set for clean slicing.