This might be one of the best cakes I've ever made, and from now on, it will be my way to celebrate Rosh Hashanah with my family. It consists of layers of honey cake with a cream filling and is often covered with ground crackers or crumbs made from leftover cake. While the thin layers may harden shortly after coming out of the oven, the moisture from the filling softens them over time. The honey is caramelized before being made into sheets of cake, giving the cake a deep, rich, nutty flavor and a beautiful color. Like tiramisu, this cake improves after sitting overnight in the fridge, allowing all the layers to meld into one perfect cake. This recipe yields between 8 to 10 layers of cake sheets—this time, I made it with 10, and it was so fun!

1 cake

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