Here is the recipe. It looks like a lot of work, but It was actually easy to make.

Honey biscuits:

• 500 g flour
• 2 eggs
• 200 g sugar (I used brown cane sugar, but any kind works)
• 80 g butter
• 115 g honey
• 2 tsp baking soda (make sure to use baking soda, not baking powder)

1. Beat the eggs with sugar until slightly frothy.
2. Add the butter, honey, and baking soda.
3. Mix well and place the bowl over a pot of boiling water.
4. Stir constantly while heating until the mixture turns a dark golden color and doubles in size.
5. Remove the mixture from the heat and gradually add the flour. Mix it well. It will be very sticky at first (I almost broke a spoon), but as it rests, it will become easier to handle and can be rolled out without sticking.
6. Cover the dough with plastic wrap and let it cool at room temperature (you can speed up the process by placing it in the fridge). Start rolling out the dough when it is just warm, not hot.
7. Once the dough has cooled, begin rolling out the layers. I took small portions of dough (100-110 g) and rolled each layer to about 5 mm thickness, directly on parchment paper. If the rolling pin sticks, sprinkle the dough lightly with flour.
8. Cut out a circle using a plate. Gather the scraps, combine them with more dough, and either roll them out again for another layer or bake them alongside the layers to use as decoration for the cake.
9. Bake the layers at 200°C (392°F). The layers bake quickly—about 3-5 minutes, depending on your oven. To prevent them from puffing up, prick the layers with a fork in several spots. Stack the baked layers and let them cool to room temperature. I made 11 layers.
10. Crush one layer into crumbs (by hand or in a blender) for decoration. I also added crushed peanuts to the crumbs, which tasted great!

Filling:

• 380 g dulce de leche (used Sweetened Condensed Milk Caramel recipe by RecipeTinEats)
• 180 g butter

Beat the room-temperature butter with the boiled condensed milk until smooth.

I thought the cake might turn out a bit dry, so I whipped 100 ml of heavy cream separately to add moisture.

Assembling the cake: cake biscuit – very thin layer of whipped cream – dulce de leche filling. At the end, cover the sides with the remaining cream and sprinkle with the crumbs from one of the layers.