* 30g Butter
* 2 tablespoons Honey
* 100g Icing sugar
* 250g Plain flour
* 1 Egg
* 1 teaspoon Bicarbonate of soda
* 1 397g can sweetened Condensed milk
* 250 g of Unsalted butter
* 3 tablespoons of Rum
* 5 tablespoons strong black Coffee
* 100 grams Ground Walnuts
* 20 grams roughly chopped Walnuts

===Method===
* Place the Icing sugar, Butter, Egg and Honey in a heatproof bowl over gently Simmering water.
* Stir until the ingredients are well combined and warm.
* Remove from the heat, beat in the Bicarbonate of soda and Plain flour to form a firm Dough.
* Set aside to cool and firm up for 30 minutes. At this point it should be a nice biscuit Dough consistency and you should be able to roll it out onto Parchment paper without it sticking.
* Preheat the Oven to 200° C (400° F - gas 6), [fan oven 180° C]
* Take the Dough, and divide into 6 even pieces.
* Roll out each piece into a thin round - use a 15cm round tin as a guide for this.
* When you have your six rounds, put on a Baking sheet and place in the preheated Oven for 4-5 minutes. You need to keep a close eye while these are cooking - we want firm discs, with a pale golden colour.
* Once you have the Caramelised Milk, Blend it with the Butter until creamy. This will be used between the layers and to coat the Cake.
* Take a disc of sponge, cover generously with Rum and Coffee mixture using a Pastry Brush then cover with Cream.
* Place the next sponge disc on top, and repeat until you have added all 6 layers, press the layers gently down as you go.
* Cover the whole Cake with the Caramel Cream and then sprinkle with the Ground and chopped Nuts.
* Place in the Fridge for a least 6 hours or best overnight to set and allow the Cream to soak into the sponge discs.
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