• Preheat oven to 375 degrees F. Lightly flour a cookie sheet. Precut five (5) sheets of wax paper or parchment paper into 8-inch circles (dimensions don't matter, thickness of dough does). If using wax paper, lightly grease.
• In a small bowl, combine sugar and eggs; set aside.
• In a large saucepan over low heat, melt butter. Add honey, egg-sugar mixture, and baking powder; stir constantly until well blended and foamy. Remove from heat.
• Stir in flour until dough is not sticky NOTE: If dough is sticky, add additional flour (a little at a time). The dough is more like a cookie dough or, as the Europeans say, biscuits.
• Separate dough into five (5) equal pieces and place onto the wax paper or parchment paper circles; cover each dough section with plastic wrap to keep warm.
• Using a floured rolling pin, roll one section into a round 1/4-inch thick. Place on prepared cookie sheet (if using wax paper, remove) and bake 3 to 5 minute or until just barely golden but not brown (watch it carefully). Remove from and oven. Remove from baking sheet and cool on a wire rack. Repeat with the remaining (4) four sections of the dough, re-flouring cookie sheet if necessary.
• Prepare Carmel-Cream Filling.
• On a large serving dish, alternate 5 layers of cake circles and Cream Filling. Apply the cream filling liberally between layers. With the fifth layer, crumble the cake into small pieces and sprinkle over the top of the cake. TIP: I have found that using an 8-inch springform pan makes assembling the cake so much easier. Line the bottom of the springform pan with parchment paper.
• Let the cake sit 6 to 8 hours before serving. The longer the cake sits in the refrigerator, the better the flavors get integrated with each other and the dough softens into the filling.

Carmel Cream Filling:

• In a large saucepan over medium heat, combine sweetened condensed milk, eggs, honey, and butter. Stirring constantly, bring to a boil; boil until the mixture thickens.
• Remove from heat and let cool.