Instructions
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- Heat honey, butter, and sugar: In a saucepan set over low heat, gently warm the honey, butter, and sugar together. Stir continuously until the butter melts fully and the sugar begins dissolving, producing a smooth, glossy mixture. Keep the heat low to avoid scorching the honey or causing bitterness. Once fully blended, remove from the heat and let it cool slightly so the eggs do not cook when added in the next step.
- Add eggs, flour, and baking soda: When the honey mixture is warm but no longer hot, whisk in the eggs until fully incorporated. Add the flour and baking soda gradually, mixing until a soft, pliable dough forms. The dough should feel warm, elastic, and easy to roll once rested. If it seems sticky, allow it to sit briefly—warm honey dough often firms as it cools.
- Roll and bake thin layers: Divide the dough into several equal portions. Roll each piece into a thin sheet on lightly floured parchment, aiming for even thickness so all layers bake uniformly. Transfer each sheet to a baking tray and bake in a preheated oven at 180°C (350°F) for 5–7 minutes. The layers should turn lightly golden and feel set but not crisp, as they will soften later with cream.
- Cook condensed milk into caramel cream: Heat the sweetened condensed milk gently until it thickens and deepens in color, developing a caramel-like tone and flavor. Once cooked to a smooth, rich consistency, blend it with softened butter to create a silky cream. Fold in the chopped walnuts or hazelnuts, ensuring the nuts disperse evenly for both flavor and delicate crunch.
- Spread cream between layers: Assemble the cake by spreading an even layer of caramel cream between each baked sheet, pressing lightly to help the layers adhere. The warm aroma of honey and caramel will begin melding as you stack. Finish by spreading cream on the top layer and sprinkling extra nuts over the surface for texture and decoration.
Chill overnight:
