Layered Honey Cake with Condensed Milk Cream

While the mixture is still warm, stir in the flour a little at a time. Once the dough becomes too thick to stir, turn it out onto a work surface and knead in more flour until you have a soft, elastic dough that is no longer sticky.

Shape the dough into a log, wrap it tightly in plastic wrap, and chill for 30 minutes.

To make the cream, beat the remaining softened butter until light and smooth. Gradually add the sweetened condensed milk and beat until fully combined and creamy. Cover and refrigerate for 1 hour.

Remove the chilled dough and divide it into 6 to 8 equal portions. Roll each piece out on parchment paper into a thin round or rectangle to your desired cake size, then prick all over with a fork.

Transfer each rolled layer on its parchment to a baking tray and bake for 4 to 5 minutes, or until lightly golden. Repeat with the remaining dough, then let all layers cool completely.

Beat the chilled cream briefly to loosen it. Place one cake layer on a serving board, spread with an even layer of cream, and continue stacking and frosting the remaining layers.

If desired, crumble one baked layer for decoration or trim the baked layers and use the scraps. Sprinkle the crumbs over the top and sides, then finish with grated chocolate.

Cover the cake loosely with plastic wrap, using toothpicks if needed to keep the wrap from touching the surface. Let the cake rest overnight in a cool place so the layers can soften and absorb the cream.

Before serving, remove the wrap and trim the edges neatly if desired. Slice and serve once the cake is fully softened.