Honey Cake or Armenian Bird's Milk Cake

Combine butter, honey, and sugar, and heat until the sugar crystals dissolve.

Add the baking soda and stir vigorously to prevent the mixture from burning; as soon as it starts changing color, remove from heat and transfer to a heat-proof bowl.

Whisk in the 2 eggs quickly so the whites don't set (no need to let the mixture cool down beforehand, just wait 3-4 minutes).

Stir in the flour, mix, and then knead the dough on your work surface, adding more flour as needed.

Divide the dough into 6 equal portions, shape into balls, let them rest briefly, and roll them out.

Bake each layer for 4-5 minutes using top-and-bottom heat in a preheated oven set to 170°C (340°F).

For the cream, whisk together the sugar, flour, and vanilla, pour in the milk, and mix until smooth and lump-free.

Cook over medium heat for about 15 minutes, stirring constantly, then cover with plastic wrap and let cool completely.