Dulce de Leche Honey Cake

Instructions

• In a large pan combine the honey (1/2 cup + 1 tbsp), sugar, and butter. Cook over medium heat whisking until the butter is melted. Once it’s melted, do not whisk the mixture (shake the pan occasionally instead). When the mixture starts to slowly boil, you can let it caramelize for 2-4 minutes (for a deeper flavour) or proceed to the next step.
• Add the soda whisking. The mixture will start foaming. It will also change the colour (and even flavour), and will increase in volume.
• Off heat and let cool a few minutes.
• Add the egg yolks constantly whisking with a whisk. Let the mixture stay 10-12 minutes.
• Start adding the sifted flour. You will need between 5 and 6 cups. Add 4 cups at once and then gradually add more. Don’t mix it too long The dough will be soft, elastic, but a bit sticky (easy to roll out though). Don’t add too much flour even if you feel the dough is sticky – instead dust the surface and rolling pin well.
• Preheat oven to about 170 degrees C.
• Roughly divide the dough into 12-14 pieces.
• On the dusted surface (I also recommend doing it on parchment paper) roll out a piece of dough slightly bigger than the desired diameter (It could slightly shrink in the oven. The approximate diameter I opted is 20 centimetres. The number of layers will vary depending on the size.)
• Pierce the layer with a fork. Transfer onto a baking sheet and bake between 3-5 minutes depending on the thickness and your oven. Don’t let the layers get too brown.
• When the layer has baked, remove it from the oven, and while it’s still hot, using a dish (of the desirable diameter) and knife, cut out the circle. Be fast – once started to cool, it will be crumbly! Reserve the trimmings in a separate bowl.
• While the first layer is being baked, roll out another layer. Proceed with all dough. If you have small pieces of dough that are not large enough for a layer, roll them out and bake – you can use them for the decor.
• Cool the layers completely.
• To make the frosting, place the butter in a large bowl and beat with a mixer, until fluffy and light, about 2minutes. Add the dulce de leche and salt and continue beating, until smooth and nice, about another 5 minutes.
• To assemble the cake, place the first layer on a flat plate and spread some (2-3 tbsp) of the frosting. Let it stand one minute then place the second layer gently pressing it with your hands, and spread the cream. Repeat all layers letting the cake stand a minute between placing the layers (The layers are fragile, so it’s a good idea to let them start absorbing the cream and softening.)
• Optionally, you can sprinkle some of the layers (on the frosting) with the chopped walnuts. Do this with no more than 3-4 layers -if you sprinkle more of them, the cake might be less stable and harder to slice.
• Spread some frosting over the edges as well.
• Let the cake stand about one hour at room temperature to stabilize the cream.
• In a meanwhile, using a processor, finely grind the trimmings and mix them with walnuts (You will need about 4-5 cups total.)
• Generously cover the cake with the crumbles gently pressing them into the cake.
• Refrigerate the cake for at least overnight.
• If you have any of trimmings and frosting left (and you will likely have!), combine them in glass or a bowl – that would be a bonus dessert!
• Enjoy!