Prepare the steam bath by boiling water and placing a heat-safe bowl on top. Add melted butter, honey, and sugar. Stir for 5 minutes until glossy.

Beat two eggs with baking soda until smooth and pale (3–5 minutes). Gradually mix into the warm honey mixture.

Cook the combined mixture in the steam bath for 30–40 minutes, stirring occasionally until thickened.

Once thickened, remove from heat, stir in vanilla and cool for 10 minutes before folding in flour.

Preheat oven to 350°F (175°C) and prepare baking sheets with parchment.

Divide dough into 12–14 pieces, roll into thin circles, and bake for 5–7 minutes until golden.

Cool baked layers completely on wire racks.

Combine cream cheese, whipped cream, and dulce de leche until smooth for frosting.

Spread frosting between each cooled layer and on the outer layer, using excess crumbs for decoration.

Chill assembled cake overnight, then allow to reach room temperature before serving.