Honey cake with truffle cream

In a water bath, heat honey and sugar, add butter and baking soda, and mix. Add eggs and mix again. Gradually add flour and knead into a uniform dough. Roll out the dough to a thickness of 0.3 cm and bake for 7-9 minutes in an oven preheated to 180 degrees.

Beat the yolks with sugar, add flour and starch. Boil milk with vanilla and quickly mix with yolks, sugar, and starch. Bring the mixture to a boil, stirring constantly. Whip the cream separately and gently combine with the custard. Assemble the cake, spreading cream between layers. Refrigerate for at least 8 hours.

Whip the cream with sugar and truffle paste. Serve the cake decorated with truffle cream.