1. In a bowl, whisk the eggs and sugar with a whisk. In a pan, melt the butter, add the honey, and stir. Add the baking soda and stir until it froths up.
2. Slowly pour the honey mixture into the egg mixture while stirring. Then, gradually add the flour, mixing with a spatula. Knead into a dough that will stick to your hands a bit. Then, knead it on a floured countertop.
3. Roll the dough into a log and divide it into 8 equal parts. Roll them out thinly on floured parchment paper and cut them into thin discs using a mold.
4. Bake each disc in a preheated convection oven at 180°C for about 7 minutes. Bake the remaining dough scraps as well, and once cooled, grind them in a blender. Whip the heavy cream and mix it with the dulce de leche until you have a smooth cream.
5. In a round cake ring, layer the discs alternating with the cream. Refrigerate for about 12 hours. Decorate the cake with the remaining crumbs, sprinkling them over the top and sides.
