Melt honey over water bath while stirring, add sugar, and heat through until dissolves. Slightly cool the paste, add eggs, mix well, and pour flour mixed with soda. Quickly knead pastry.
Roll out the pastry into a bar, divide into 9 parts, and keep in the refrigerator for 30 minutes. Roll out into round ¼ inch (0.5 cm) thick cakes and bake for 10-12 minutes over 450oF (230oC). Cool, smoothen the edges, chop the cut-offs fine.
Cream: Whip eggs with sugar until fluffy, add flour, and mix well. Bring milk to a boil and stir in the egg-and-flour mixture. Boil the cream on a water bath thoroughly until thickens, add butter, mix and cool quickly.
Smear the cakes with the cream and put on each other. Top with the cream and sprinkle with shaved chocolate.
