• Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

To make the Cake:

• In a medium saucepan, add the sugar, butter and honey; cook till sugar & butter melt, stirring occasionally.
• Once the sugar melts remove the pan from heat and when it's still hot, add the beaten eggs in a slow steady stream while whisking vigorously until all the eggs are incorporated.
• Add the baking soda and mix until no lumps remain. Then fold in the flour, ½cup at a time, until the dough comes together into a soft ball and does not stick to the hands.
• Cut the dough into 8 equal pieces and while still warm start rolling.
• On a floured surface, roll each piece into a thin circle — about 6″~7″ diameter. Use a 6″ round plate to cut out perfect circles. Save the scraps to make crumbs for the cake. Pierce holes on the rounds with a fork to prevent bubbling.
• Place the cut rounds on the baking sheets and bake for 4~5 minutes or until golden. Remove onto a wire rack and cool completely before stacking. Repeat with the remaining layers.

For the Bread Crumbs:

• Finally bake the scraps for 3~4 minutes until golden brown. Cool completely and process in a blender or food processor to make fine bread crumbs.

Make the Custard:

• In a small bowl, combine ¼cup milk and cornstarch. Mix well and set aside.
• In a saucepan, combine the remaining 1¼cups milk and honey. Bring the mixture to a slow boil. Lower the heat and whisk in the cornstarch mixture. Increase the flame to medium and cook the mixture until it starts to thicken, about 3~4 minutes.
• Add the dulche de leche and cook for 4~5 minutes to thicken up. Turn off the heat and add the vanilla powder or vanilla extract. Cool completely before assembling.

To Assemble:

• On a cake stand or a serving plate, place 1 cake and top with a generous dollop of the custard filling, then place the 2nd cake and press it down so the filling oozes out a little bit. Repeat with the remaining cakes and filling.
• Once all the cakes are assembled, spread out the filling to cover the sides and the top. Sprinkle the crumbs evenly all over the cake.
• Refrigerate for 4~6 hours or overnight before cutting.