The dough for the honey cake is better to make and clean up for the night in the fridge, but if not, then at least 4 hours. On low heat put the honey, sugar and egg yolks. Cook until the sugar is dissolved. Add nuts (optional, I did not add) and soda. Gradually add the flour, the batter should be slightly thicker than for pancakes, I have about 200g left. Be sure not to leave the fire unattended. To the honey and the sugar doesn't burn. When a homogeneous mass, remove from heat, add whipped in a solid foam proteins, stir. To shift the dough in a clean bowl, cover and put into the refrigerator.

The next day, put the dough on a baking sheet, greased with oil, soaking the hand in water, flatten. Bake until ready at a temperature 180-200g.

For the cream first make the caramel, sugar, add water (2st. l) while stirring, boil to caramel was light brown in color. Add the coffee to the caramel and cook until dissolved. Separately mix the milk and cornflour and pour coffee with caramel and put on a slow fire until thick. remove and allow to cool.

Hazelnut grind.

Jam, I got home from apples, blend in a blender.

Sponge cake cut into equal squares, I got 12 PCs, respectively for 6 cakes.

Fluff six squares jam. Best suited with a bit of sourness to balance out the sweetness of the cream.

Continue to cook the cream. Oil and honey, beat with a mixer. Parts add the caramel and coffee mix and whisk.

Assembly:spread a layer of cream on top of jam, cover with sponge cake, coat with cream from all sides and the top, sprinkle with ground hazelnuts.

And for beauty, I made a mesh of chocolate and cream. Melt the chocolate, add the cream, mix well. Make a cone of paper and apply the pattern. That's all. better cake a little stand in the fridge and you can drink tea. !!! Bon appetit!!!