Honey Cake

Melt butter with sugar, bring to a boil and add in strict order: baking soda, honey and eggs, then all the flour. Knead the dough over low heat and cook for 1–2 minutes, essentially scalding it.

Then knead it on a work mat, divide into 10 pieces, roll out the layers and bake in the oven (about 4–5 minutes each). While rolling the remaining balls, to keep the dough from hardening, place a pot of water on the stove, bring to a near-boil, cover with a lid and put the balls on the lid to keep them warm — this makes them easy to roll. If the dough isn’t kept warm, it will harden and be difficult to roll.

For the custard cream: pour milk into a saucepan, add flour and sugar, stir slightly. If flour lumps form — no worries — they’ll be broken up by the mixer. Turn on low heat and, stirring constantly, cook the custard cream with condensed milk until it thickens. If you’re worried it may burn, cook it in a water bath. Then cool the cream to room temperature, add butter and condensed milk and beat everything with a mixer. You can add vanilla if desired.

Leave the cake overnight in a cool place to soak.