Ingredients

• 3 tbsp - Raw Honey (Get the Good Stuff!)
• 100g - Butter
• 400g - All-Purpose Flour
• 3 - Eggs
• 2 cup - Sugar
• 1 tspn - Baking Soda
• 1 tspn - Vanilla
• 2½ cup - Milk

Procedures

1. Mix the Dough
   • Melt honey, 50g butter, and 1 cup sugar via a water bath
   • Add the baking soda and stir for another minute
   • Set aside and let it cool for about 3 minutes
   • Add 2 eggs to the mixture, stirring quickly with a whisk and add 350g flour to avoid curdling
2. Chill and Portion
   • Stick in the freezer for 10 minutes
   • Take out and divide into 8 equal parts
   • Back in freezer for 5 minutes
3. Roll and Bake Layers
   • Preheat oven to 400°F
   • Pull a ball out and roll it thin on a floured surface
   • Use a pot lid to cut into a neat circle, saving the trimmings
   • Place in the oven for around 5 minutes. Should darken a bit and rise when ready. Take out and poke holes in it to absorb the cream later.
   • While one or two are cooking flatten and trim the next. Repeat for all 8.
4. Make Crumbs
   • Lay out the trimmings flat on the baking sheet and cook them too
   • Grind the trimmings into crumbs
5. Make the Cream
   • Put 2 cup milk on heat to boil
   • Combine ½ cup of milk, 1 egg, 1 cup sugar, 50g butter, and 50g flour in a separate bowl
   • Pour egg batter into the warmed milk, and stir well
   • Heat and stir the mixture til it becomes dense
   • Add vanilla to the cream and set aside from the heat
   • Chill the cream in the fridge
   • Whip into a thin cream; not fully whipped
6. Assemble the Cake
   • Place down a pastry layer
   • Coat it in cream
   • Repeat for all 8 layers
   • Pour all over to coat the whole cake
   • Powder the cake with the crumbs
   • Let sit in fridge overnight (at least 8 hours)
7. Enjoy!