1-Start: Ready to dive into baking? Start by preheating your oven to 350°F (175°C) and greasing a baking pan to keep things from sticking. For this recipe, we’ll follow the detailed directions to make those tasty honey cake disks, the creamy filling, and the syrup that ties it all together.

2-First: prepare the honey cake disks using a bain-marie. Whisk together sugar, butter, 1 large egg, raw honey, and heavy cream until it’s creamy and white. Then, sift the flour, baking soda, and cocoa powder, and mix it into the honey blend to form a smooth dough.

3-Divide the dough into seven equal pieces, roll each to a thickness of 2-3 mm, and cut into 6-inch circles. Bake at 180°C (356°F) for 4-5 minutes until they’re lightly golden but still soft. Use any leftover dough for decorative elements, just like the additional instructions suggest.

4-Next, tackle the caramel Dulce de Leche cream. Place 2 cans of sweetened condensed milk in simmering water, making sure they’re fully submerged, and cook with the lid on for 2 hours. Let them cool for at least 4 hours or overnight before opening. Beat room temperature butter until it’s white and creamy, then stir in the caramelized condensed milk and ground walnuts until everything combines smoothly.

5-For the sweet rum syrup, dissolve white sugar in boiling water and add dark rum or rum essence. Once you have all parts ready, assemble the cake by placing parchment paper on a surface. Add the first honey cake disk, spread 30 ml of syrup on it, and layer with a thin coat of buttercream. Repeat for all seven layers, then cover the whole cake with more buttercream and coat the sides and top with ground walnuts and leftover dough crumbs. The cake needs about 55 minutes for mixing and baking, 2 hours for the condensed milk, plus cooling and 24 hours in the fridge to set just right.