For the layers:
5 cups (500g) all-purpose flour
1 cup (200g) sugar (you can mix brown sugar and granulated sugar together, if you like)
8 Tbsp. (113g) unsalted butter
2 Tbsp. honey
1 1/2 tsp baking soda
For the cream:
2 cups milk
2 Tbsp. (40g) corn starch
8 oz. dulce de leche (milk caramel)
1 Tbsp. honey
16 Tbsp. (2 sticks) unsalted butter at room temperature
For the layers: Preheat oven to 375F.
Whisk together the eggs, set aside.
In a saucepan, bring 2 inches water to a simmer. Place the sugar, butter and honey in a heatproof bowl and set over the simmering water. Melt, stirring occasionally. Add the eggs, and mix until pale color, about 3-4 minutes. Add baking soda and cook for one more minute. Your mixture should be fluffy and double the size.
Transfer the egg-butter mixture to a mixer, and add the flour. Mix on low speed until combined, about 2 minutes. Your dough should be warm, soft, little sticky. But don't put more flour.
Turn out the dough onto a lightly floured work surface and press together gently. Knead the dough few times and form into a ball. Divide the dough into 8 equal pieces. Shape each piece into a ball. Cover them with plastic wrap or kitchen towel to prevent from drying.
On a lightly floured surface, roll out the cake layers. Roll it out thinly into a circle. Use the bottom of a cake pan, cake ring, or the bottom of a tart pan to cut around it with a paring knife to make a perfect circle. Save all the scraps just the way you cut them and place them on a baking sheet and then bake. Later, you can crush them into crumbs and sprinkle the sides and top of the cake. Using a fork, prick the dough in several places.
Bake for about 3 minutes each. You will have 8 perfect cake layers.
Transfer the cooked scraps to a food processor and process until breadcrumb stage is reached.
To make the cream:
In a saucepan, heat the 1 1/2 cups of milk, but don't boil.
In a small bowl, whisk the remaining 1/2 cup of milk with the eggs and cornstarch until smooth. Slowly whisk the egg mixture into the warm milk; bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. Remove from the heat and cool. Whisk in the butter and dulce de leche (milk caramel).
To assemble the cake:
Top each cake layer with about 1/2 cup of cream and spread it around evenly. Repeat with all the cake layers. As you place the layers on top of each other, some of the frosting will come out of the sides. Spread it out evenly over the sides. Sprinkle the crushed cake layer scraps over the sides and on a top of the cake.
Leave the cake in the refrigerator for about 8 hours or overnight. Enjoy!!!