1 cup of sugar
2 ½ tablespoons of honey
7 tablespoons of unsalted butter
1 teaspoon of baking soda
2 ½ cups of white flour
more flour for rolling the dough
14 oz can of sweetened condensed milk
12 oz of unsalted butter
Whisk eggs and sugar together in a bowl. Transfer to a small pot. Add butter and honey to the same pot, and mix. Turn the stove on to medium low heat and bring the mixture to a boil stirring constantly to prevent burning. Add baking soda. Continue simmering and stirring until the mixture reaches a light brown color. Take off the heat and let cool for 2 minutes. Add flour and mix well until the dough reaches an even consistency.
Preheat the oven to 425F. The cake has 13-15 layers. To make a layer roll out a small amount of a dough (2 ½ inch diameter ball) on a floured surface and cut out a circle using a salad size plate and a sharp knife. The cake layer should be very thin (about 1/8 inch). Dust a baking sheet with a little bit of flour and bake one layer at a time for 2 ½ minutes. Let the cake layers completely cool off on an even surface. Bake the remaining dough pieces in the same manner.
Make the frosting by mixing condensed milk and butter with a hand mixer until smooth and fluffy. Spread 2-3 tablespoons of frosting on each layer and stack layers one on top of the other. Grind the leftover dough pieces and dust the top layer with them. Let the cake sit at room temperature for at least 24 hours before serving.