Honey Cake with Cream

In a bowl, combine the eggs, beat with sugar, add the honey and butter, and place over a water bath, stirring constantly.

Once the sugar dissolves, stir in the baking soda and cook until the mixture foams and doubles in volume.

Fold in a portion of the sifted flour, mix well, remove from the heat, add the remaining flour, and knead into a dough.

Wrap the dough in plastic wrap and refrigerate for 1-2 hours.

Divide the dough into portions, roll out thin layers, prick all over with a fork, and bake at 170-180°C for 4-6 minutes until golden brown.

For the cream, whisk together the sugar, egg yolks, and starch in a saucepan, pour in the milk, and cook over low heat until thickened, then chill in the refrigerator.

Beat the softened butter until pale and fluffy, add the condensed milk and beat again, then combine with the cooled custard base.

Assemble the cake by spreading cream between the layers, wrap in plastic wrap, and refrigerate for 9-10 hours to soak.