Honey (which must be liquid, otherwise the dough becomes hard) and sugar are poured together deep pan, put it on medium heat and stir until sugar is melted. Add 1 tsp baking soda - gradually, not all at once. Stir and allow to cool a little, but remain slightly warm. Beat eggs and add to the mixture, put it cinnamon, add the flour and - gradually, not all at once - and mix everything. The dough should not be very hard, but it does not stick and hands if you need to add more flour, depending on the consistency of the dough. The dough is placed in a pot capped, and then placed for 30 minutes in a refrigerator. Then divided into 4-5 portions, each roll into a sheet is not thicker than 5 mm. While each crust dough rest is left in the fridge. Each base is fired for 5-8 minutes in advance is pricked as not to swell. The bases are coated with plenty of cream cake and leave to stand for at least 12 hours in refrigerator. You can decorate with icing, walnuts or grated chocolate. To prepare the cream from the milk first taken 100 ml, which stir the flour - mix well to avoid lumps remain. The remaining milk with sugar in it, bring it to the boil. In the flour mixture add the beaten yolks and this mixture is placed in the steamed milk. Mix well to avoid lumps remain and keep the stove while stirring until the cream thickens. Just before you remove it from the heat can be flavored with vanilla optional.