👨‍🍳 Instructions

1. 1

   In a saucepan, gently heat honey, butter, and sugar until the butter melts and sugar dissolves. Do not boil. Remove from heat and let cool slightly.

2. 2

   In a separate bowl, whisk the eggs. Gradually whisk the slightly cooled honey mixture into the eggs.

   💡 Tip: Ensure the honey mixture is not too hot, or it will cook the eggs.
3. 3

   In a large bowl, combine flour, baking soda, cinnamon, cloves, and ginger. Add the wet ingredients to the dry ingredients and mix until a smooth dough forms. The dough will be sticky.

   💡 Tip: You may need to adjust flour slightly depending on humidity.
4. 4

   Divide the dough into 6-8 equal portions. Roll each portion very thinly on a lightly floured surface into approximate 20-24 cm circles. You can use a plate or cake ring to trim edges for neatness.

   💡 Tip: Roll out on parchment paper for easier transfer.
5. 5

   Bake each layer in a preheated oven at 180°C (350°F) for 5-7 minutes, or until lightly golden brown. The layers will puff up.

   💡 Tip: Watch carefully as they can burn quickly.
6. 6

   While the layers cool, prepare the frosting by beating softened butter with sweetened condensed milk until smooth and creamy.

7. 7

   Assemble the cake by spreading a layer of frosting between each cake layer. Frost the top and sides of the cake.

   💡 Tip: Use the trimmed cake edges, crumbled, to decorate the sides or top if desired.
8. 8

   Chill the cake in the refrigerator for at least 8 hours, or preferably overnight, to allow the layers to soften and flavors to meld.