How to make it
10 steps. Take it one step at a time.
In a heat-proof bowl
In a heat-proof bowl over a pot of simmering water (bain-marie), melt 100g butter (3.5 oz) with 150g sugar (3/4 cup) and 3 tbsp honey.
Add 1 tsp baking soda
Add 1 tsp baking soda and stir constantly for about 2 minutes until the mixture turns a deep golden/amber color and increases in volume.
2 minRemove from heat and quickly whisk
Remove from heat and quickly whisk in 2 eggs until well combined.
Gradually stir in 500g flour
Gradually stir in 500g flour (4 cups) until a soft dough forms. It may still be slightly sticky, but will firm up as it cools slightly.
Divide the dough
Divide the dough into 8 equal portions. On a piece of parchment paper, roll each portion into a very thin circle (approx 24cm). Prick with a fork.
Bake each layer at 180°C
Bake each layer at 180°C (356°F) for 5-7 minutes until golden brown. While still warm, trim the edges using a plate as a guide to ensure perfect circles. Save the trimmings.
7 minPrepare the cream
Prepare the cream by whisking 200g softened butter (7 oz) with 400g caramelized condensed milk (14 oz) until smooth and fluffy.
Spread a thin layer of cream
Spread a thin layer of cream on each biscuit layer, stacking them as you go. Cover the top and sides of the cake with the remaining cream.
Crush the saved dough trimmings
Crush the saved dough trimmings and mix with 100g ground walnuts (1 cup). Coat the top and sides of the cake with this mixture.
Refrigerate for at least 12 hours before serving
Refrigerate for at least 12 hours (ideally 24 hours) before serving.
12 hr
A little kitchen wisdom
For the best results, let the cake rest in the refrigerator for at least 24 hours. This allows the honey layers to absorb moisture from the cream and become incredibly soft.
