Directions:

• Preheat the oven to 325°F. Butter and flour two round 9-inch cake pans and set aside.
  
• Make the sponge cake layers: In the bowl of a stand mixer, combine the eggs and sugar and beat over high speed for 5 minutes.
  
• Meanwhile, heat the honey in a small saucepan over medium-high heat until hot (not boiling). Whisk in the baking soda and cook for 30-45 seconds until golden brown. Remove from the heat and carefully add a tablespoon at a time to the eggs while they are being whipped in the mixer.
  
• Turn off the mixer and add the freshly milled wheat flour. Using the whisk attachment, whisk the flour in one direction until fully incorporated.
  
• Divide the cake batter into the prepared pans and bake for 35-45 minutes until done. Cool for 10 minutes, then invert onto a cooling rack and cool completely.
  
• To Make the Sour Cream Filling, beat the heavy cream in a small bowl until soft peaks form. In a large separate bowl, whisk the sour cream and powdered sugar until smooth. Beat in the cream mixture and set aside.
  
• Assemble the cake: slice each cake layer in half, crosswise. Place one layer onto a cake stand and wrap it with the cake collar. Brush with 3 Tbsp of evaporated milk, a third of the sour cream filling, and about 2 oz of fresh raspberries. Repeat twice, ending with the last cake layer.
  
• Brush the top cake layer with 3-4 Tbsp of evaporated milk, and the remainder of the sour cream filling (it should be a thin layer). Allow it to sit, and soak up the cream for 6 hours at room temperature. Then refrigerate overnight.
  
• The next day*, beat together the cream cheese frosting. Remove the cake collar and finish frosting the sides and top.
  
• Place a heaping pile of fresh raspberries (6oz) in the middle and dust the berries with powdered sugar. Serve.