1) Prepare the dough for cake layers. Fill a saucepan with about 2 inches/5cm of water and bring it to a boil. Place a heatproof bowl over the saucepan (the bowl should be smaller than the saucepan, but big enough so it doesn’t fall into the saucepan). Put the butter into the bowl and let it melt. Next, add the sugar and honey to the melted butter and mix well. Add the eggs and keep stirring so that you’re left with a smooth mixture.

2) In a separate bowl, mix the flour with the bicarbonate of soda and then slowly add the dry ingredients into the wet mixture while continuing to mix sot that it all comes together. Remove the heatproof bowl from the saucepan, tip the dough onto a lightly floured surface and gently knead it so that it becomes homogeneous (this takes a few seconds, maximum a minute). Place the dough in a clean bowl and leave it to cool down.

3) Preheat the oven to 180C / 160C fan.

4) Divide the dough into six equal parts. Get yourself a baking tray/sheet and place enough of parchment paper on it to cover it. Remove the parchment paper from the baking tray/sheet and place one part of the dough on it. Roll the dough out into a thin circle. Try to roll the dough out as thinly as possible so that the final cake is not too high. The circle doesn’t have to be perfect as you can trim it to the right size once the dough has been baked. If the dough sticks to your rolling pin, you can lightly dust it with flour.

5) Transfer the rolled out dough with the parchment paper you rolled it on onto the baking tray/sheet. Bake in the preheated oven for 9 minutes. Repeat the process with the remaining five dough parts. If possible, and you have a big enough oven and more than one suitable baking tray/sheet, you can bake more than one cake layer at a time. Remove    the baked cake layers from the oven and allow them to cool down.

6) To make the final honey cake nice and uniform, you can now trim the individual cake layers. Use a big enough plate, place it onto each of the cake layers, one at a time; and trace it around with a knife. Don’t discard the trimmings, you will use them to decorate the cake.

7) Let’s prepare the cream. Whisk the softened butter until pale and fluffy. Add the Dulce de Leche and continue whisking until all combined. Spread some of the cream on one of    the cake layers, then sandwich it with another cake layer. Spread some cream on the top of the second cake layer and sandwich it with another cake layer. Continue until you’ve used all six cake layers. Spread the remaining cream around the sides and the top of the cake.

8) Crumble the remaining cake trimmings into a bowl. Sprinkle the cake liberally with the crumbs, all over, and press them gently into the cake.

9) Refrigerate the cake for 24 hours before serving. Enjoy!