Melt the honey, 50g of butter, 1 glass of sugar on the water bath. Continuously stir and make it sit melted for 5 mins until it is fully combined. Add the soda, and stir for one minute more.
Set aside the honey batter from the water bath and let it cool for 2-3 mins. Add 2 eggs, stir quickly with a whisk, and then add 350g of flour so far the eggs aren’t curdled. Stir the pastry well and then put in into the freezer.
Put the pastry out of the freezer; divide it into 8 parts of the same size. Shape every piece in a ball and put them into freezer one more time. Heat oven to 200C.
Put one ball out of the freezer, roll it out on the flat work surface dusted with flour. It should be shaped as a thin circle.
Use the bottom of the round plate of spring form pan to trace a circle of pastry. Remove the trimmings and set them aside.
Line the baking tray with baking parchment, put the pastry on it, and round it with pastry trimmings. Bake for 3-5 mins.
Meanwhile the one layer is in oven, you should make the second one and prepare it to be baked. Make the 8 more layers. Put them aside and cool.
Combine half of a glass of milk, 1 egg, a glass of sugar, and 30g of flour. Bring the remaining milk to the boil. Pour the warm milk into the egg batter, and stir it well. Cook the cream until it is dense.
Add the vanilla sugar to the cream, stir and set aside from heat. Add 50g of soften butter, and whip the cream with whisk. Cool the cream.
Poke the pastry layers with forks therefore they will soak in the cream better. Spread the cream (2-3 tablespoon for every layer) over the pastry layers, and put them one upon one. Generously coat the top and every side of the cake with cream.
Crumble the pastry trimmings up. Sprinkle the top and sides of the honey cake with them.
Put the honey cake in a cool place for a night (at least 8 hrs).