Classic Honey Cake with Rolled Layers

Melt the sugar, butter, and honey together over a water bath until completely smooth, remove from heat, and whisk in the baking soda — the mixture will lighten in color and expand. Let it cool, then beat in the eggs thoroughly. Gradually add the flour, kneading into a soft dough. Divide the dough into 10 equal balls, wrap in plastic, and chill in the freezer for 20–30 minutes.

Roll each ball out into a thin layer (~26 cm in diameter). Bake on parchment paper at 220°C for 3–5 minutes until golden brown. Trim the edges immediately after baking while the layers are still warm.

For the custard, combine the milk, eggs, sugar, and flour in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in the butter and vanilla, and mix until smooth.

Assemble the cake by spreading custard between each layer. Crush the leftover trimmings into crumbs and coat the top and sides of the cake.