A delicous and easy to make dessert common in Hungary and Armenia.
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Preheat Oven to 375 degrees F.
Using Parchment paper, cut into size of your oven safe dish of any shape.
In a mixing bowl, combine the eggs and sugar. After combining set aside.
Take a large saucepan over low heat, and melt the butter.
To the melted butter, add the honey, the egg and sugar mixture and baking powder.
Mix constantly until the mixture is well blended and almost foamy.
Remove the saucepan off the heat and stir in the all purpose flour until a dough is formed.
If the dough is too sticky, add a bit more flour.
Take the dough and place on a clean flat surface and cut the dough into 5 equal pieces.
Cover each dough segment with plastic wrap to keep warm.
Flour your rolling pin, roll out one section of dough to fit your baking dish no thicker or thiner than 1/4 inch thick.
Place on prepared cookie sheet and bake in the preheated oven for 3 to 5 minutes or until just barely golden.
Remove after the baking is complete and place on a wire rack to cool down.
Repeat these steps until all the remaining sections of dough are baked.
Flour each cookie sheet when placing new dough on the baking sheet.
For the Cream Filling:
In a large mixing bowl, combine sweetened condensed milk, honey, butter and eggs.
In a large pot on medium heat, pour mixture into the pot and stir constantly, bring to a boil until the mixture thickens.
Remove from the heat and allow for it to cool completely.
After everything cools down, alternate the 5 layers with a cream filling.
Place on a serving dish before spreading the cream filling on top of cake.
Melted chocolate in microwave or your favorite melting method.
Top with crushed nuts and drizzle with melted chocolate.
Allow the cake to sit for at least 8 hours before serving. Chill in the refrigerator.