In a water bath: beat 2 eggs and 125 grams (5 oz) of sugar until fluffy and white.
Add honey and whisk mixture.
Add some flour and stir. Then add some more flour and baking soda, mix. Add the rest of the flour and vinegar. Mix well.
Place the dough on a floured table. The dough should stick to your hands, don’t be alarmed.
Divide the dough into 8 – 9 equal balls. Сover with cling film to prevent chapping.
Roll each ball of dough very thinly, prick each cake with a fork and bake for 3 – 4 minutes at 180°C (355°F). Dry the rest pieces of the dough in the oven until golden brown and chop in a blender until fine crumbs.
For the cream #1: 170 grams (5,7 oz) of milk and 170 grams (5,7 oz) of heavy cream bring to boil and remove from heat. In a separate bowl, beat 2 eggs, 80 grams of sugar and 10 grams of cornstarch until fluffy. Add hot milk and cream in a thin stream. Mix well. Pour into a saucepan and place over medium heat. Boil the cream for about 10 minutes until thickened, stirring constantly. Cool the cake frosting.
For the cream #2 whip 200 grams (6,7 oz) of cold heavy cream. Add the cold cream #1 to the whipped cream #2. Mix well.
It remains to collect the cake. Cake-cream-cake. Do not regret adding a lot of cream, half of the cream will be absorbed into the cakes. To prevent the cake from falling apart, I fixed it with a 16 cm split ring. You need to cover with foil and refrigerate the cake for at least 4 hours or better overnight.
Sprinkle the cake with crumbs and garnish with rosemary and berries. Sprinkle with powdered sugar.