Honey cake with buckwheat honey

First prepare the cream: In a pot mix 150 g of sugar, 3 eggs, 40 g of flour, 500 g of cream, starch, cinnamon and milk, place on low heat and cook until thickened. Then put in the freezer for an hour.

Melt the butter with 60 g of honey in a water bath. Mix the eggs with sugar separately and add them to the honey and butter, stirring until the sugar dissolves. Then add vinegar and baking soda.

Mix 220 g of flour into the honey mixture in a water bath and reduce the dough until brown. Then knead the dough on the table with the remaining 165 grams of flour.

Roll out 7 layers and leave some dough for crumbs. Bake the layers at 180 degrees for 10 minutes. Let them cool. Crush the baked dough remnants into crumbs.

Whip 500 g of cream, mix with 500 g of cream from the freezer and 100 g of honey.

Assemble the cake, spreading cream on each layer. Decorate with crumbs.