Honey Cake with Pastry Cream

In a saucepan, combine eggs, sugar, salt, honey, and butter. Set over low heat or a double boiler and stir constantly.

Add baking soda — the mixture will foam up and increase in volume.

Remove from heat, gradually add flour, and knead the dough.

Divide the dough into 10 pieces, roll each into a ball, and chill for 30 minutes.

Roll out each ball into a thin layer, prick with a fork, and bake at 340°F for about 5 minutes each.

In a bowl, whisk together eggs, sugar, and cornstarch.

Slowly pour the mixture into hot milk while stirring constantly.

Cook until thickened, remove from heat, and stir in butter. Cover with plastic wrap and let cool.

Whip the cream to stiff peaks and gently fold it into the pastry cream.

Layer the cake by spreading cream between each layer and stack them up.

Refrigerate overnight to allow the flavors to meld.