Honey Cake "Ice Cream" Style

Combine butter, eggs, and honey, then heat almost to a boil (do not boil!). Remove from heat and stir in the baking soda—the mixture will foam up.

Once the foam settles, gradually add the flour in batches. Knead into a soft, slightly sticky dough (avoid adding too much flour!). Chill in the fridge for 5–6 hours (or the freezer for 2 hours).

Roll out 8 layers, 18–20 cm in diameter, and bake at 180°C (350°F) until golden brown.

Whip ALL ingredients for the caramel cream until fluffy.

Whip ALL ingredients for the white cream until fluffy.

Assemble the cake inside an 18–20 cm ring mold, alternating the layers, white cream, and caramel cream.