Preheat oven to 180 degrees C (350 degrees F). Line a 17-18 cm cake pan with a circle of baking paper. Grease well the pan on top of the paper and on the sides.
In a bowl combine flour, baking powder and salt and stir.
In a large bowl using an electric mixer beat the eggs together with honey and sugar for about 10 minutes at high speed, until the mixture becomes thick and significantly increases its volume. Add sour cream, vanilla and peanut butter and beat until smooth. Add the dry ingredients and carefully stir them with a rubber spatula or a wooden spoon, until absorbed.
Transfer the batter to the prepared pan. Bake for 40-50 minutes or until a wooden skewer inserted in the centre comes out clean. Let the cake cool until room temperature before assembling it.
In large mixing bowl combine ricotta, sour cream and vanilla sugar. Beat with the mixer at high speed until fluffy. Using a rubber spatula carefully fold in the white chocolate until absorbed.
Refrigerate the frosting for ½ to 1 hour before assembling the cake.
Cut the cake horizontally into 4 layers. The layers will be very thin so they might break but this is fine. Place one layer on top of a serving plate. If you have 4 layers, spread a bit less than half of the strawberry jam on top. If your layers are 5, spread some of the frosting. Continue placing more layers and alternating the frosting and the strawberry jam. Frost the cake all around with the remaining frosting.
Decorate the cake as desired. Some ideas: fresh strawberries, jam, peanut butter, piped frosting, chocolate sprinkles, candied strawberries.
Instead of self raising flour you can use all purpose flour and 2,5 teaspoons baking powder in total.
If you don't have strawberry jam, make a quick jam of fresh or frozen strawberries. Use 2 cups / 250 g of chopped strawberries and ½ cup / 100 g sugar. Cook them for 10-15 minutes until the jam thickens. Optionally use a food processor to puree the jam until smooth.