Melt honey, butter, and sugar over low heat until smooth.
Add baking soda and stir until foamy.
Remove from heat and whisk in eggs.
Gradually add flour to form a soft dough.
Spread dough thinly onto parchment-lined trays.
Bake at 180°C (350°F) for 8–10 minutes until golden.
Prepare the cream by cooking milk, sugar, and cornstarch until thick.
Cool completely, then beat in softened butter and vanilla.
Assemble cake by layering cake sheets and cream.
Mix dulce de leche with cream and nuts.
Pour topping over cake and chill for at least 6 hours.
How to Make
Trim cake layers evenly for clean edges.
Use an offset spatula to spread cream smoothly.
Keep layers thin to allow proper softening.
Chill the cake before adding the caramel topping.
Pour topping slowly for an even glossy finish.
Refrigerate overnight for best texture and flavor.
Variations
See more on the next page
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