Method

• 1.
  Place butter, honey and sugar in a large heatproof bowl set over a medium saucepan of simmering water over medium-low heat (make sure the base of bowl doesn’t touch the water). Whisk for 3 minutes or until all ingredients have melted and mixture is well combined, with the sugar starting to dissolve (you’ll still see visible grains).
• 2.
  In a separate small bowl, whisk eggs and bicarb until just combined, then whisk into butter mixture. Continue to whisk every 2 minutes while the batter slowly cooks over the water bath for 40-45 minutes.
• 3.
  The mixture will become thick and frothy-looking, and will be a caramel colour. Carefully remove bowl from heat and scrape the sticky batter into a separate large heatproof bowl. Sift over the flour, then use a heatproof spatula or wooden spoon to mix together. Once dough starts to form a ball and is cool enough to handle (it needs to be slightly warm), use hands to knead lightly to a firm, smooth dough.
• 4.
  Working quickly (the cooler the dough becomes, the harder it will be to roll out; see note, opposite), immediately divide dough into 12 equal-sized portions (about 60g each). Using a rolling pin, roll each portion of dough between two sheets of baking paper to a 1 51/2-16cm round, just slightly wider than your cutter (or see notes). Stack rolled dough as you go, between sheets of baking paper, into two piles on a large baking tray. Chill rolled dough stacks on tray, uncovered, for 30 minutes to rest.
• 5.
  Preheat oven to 190°C/170°C fan-forced. Line a large tray with a silicone baking mat (or see notes). Working with 2 dough rounds at a time, peel off baking paper and place rounds on prepared tray. Bake for 8 minutes or until deep golden, very slightly puffed and crisp.
• 6.
  Remove tray from oven and immediately use your 15cm round cutter (or see notes) to cut discs from each dough round. (Reserve trimmed offcuts in a medium bowl and, once cooled, transfer to an airtight container to reserve for decorating.) Next, using a large, wide offset palette knife, transfer discs to a clean surface, such as large baking paper-lined trays or large bench space, laying discs flat. Repeat with remaining rounds. Allow all discs to cool completely.
• 7.
  Just before assembling, make the dulce de leche cream. Place dulce de leche and butter in a stand mixer fitted with the whisk attachment and whisk on medium-high speed for 1-2 minutes until completely smooth and slightly lighter in colour. In a separate clean bowl, whisk the cream on medium-high speed until firm peaks form. Gently fold the cream into the butter mixture until combined. Use straight away.
• 8.
  To assemble, use a little dulce de leche cream to glue your first disc to a serving plate or cake stand. Place a slightly heaped 1/4-cup measure of the dulce de leche cream on top of the disc and spread evenly until it almost reaches the edge. Follow with another disc and cream. Continue to stack this way until all layers are complete. Use leftover cream to fill gaps between layers on the side, to cover the top and to smooth over the side to give a ‘naked’ frosting look. Refrigerate for 12-24 hours. During this time, the discs will absorb the cream, turning into a soft sponge.
• 9.
  When ready to serve, lightly crush reserved disc offcuts using a mortar and pestle. Use some crumbled offcuts to decorate top of the cake, and serve the remaining crumble alongside for guests to sprinkle over.