Ptichka Cake or Armenian Bird's Milk Cake

In a saucepan, combine the butter, honey, sugar, and eggs, place over low heat, and whisk constantly.

Stir in the baking soda, flour, and sifted cocoa, then knead into a soft, non-sticky dough.

Divide the dough into portions, roll them out as thinly as possible on parchment paper, and bake at 375°F (190°C) for 4-6 minutes each.

For the cream, whisk together the egg, sugar, and vanilla sugar, then mix in the milk and cornstarch.

Heat the remaining milk almost to a simmer, combine with the egg mixture, pour everything back into the saucepan, and bring to a boil while stirring continuously.

Allow the custard to cool down to room temperature.

Whip the softened butter until fluffy and beat it into the cooled custard.