Layered Honey Cake with Caramel & Nuts

 

Ingredients

For the Cake Layers

3 cups all-purpose flour

1 cup honey

1 cup sugar

3 large eggs

1/2 cup unsalted butter

1 teaspoon baking soda

For the Cream Filling

2 cups whole milk

2/3 cup sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 cup butter, softened

For the Caramel Nut Topping

1 can (14 oz) dulce de leche or boiled condensed milk

1/2 cup heavy cream

1 cup roasted hazelnuts or peanuts, chopped

Instructions

Melt honey, butter, and sugar over low heat until smooth.

Add baking soda and stir until foamy.

Remove from heat and whisk in eggs.

Gradually add flour to form a soft dough.

Spread dough thinly onto parchment-lined trays.

Bake at 180°C (350°F) for 8–10 minutes until golden.

Prepare the cream by cooking milk, sugar, and cornstarch until thick.

Cool completely, then beat in softened butter and vanilla.

Assemble cake by layering cake sheets and cream.

Mix dulce de leche with cream and nuts.

Pour topping over cake and chill for at least 6 hours.