Before you start cooking, take care of the necessary preparations.
Preheat your oven to 180°C (355°F).
Place a pot of water on the stove and bring it to a boil.
While the water is heating, take out the 2 packages of butter from the refrigerator and let them soften at room temperature.
Sift 4 cups of flour through a sieve.

Next, prepare the remaining ingredients for the dough: mix 2 eggs, 1 cup of sugar, 50-60g of unsweetened butter and 2 tablespoons of honey in a small pot.

Set this pot over the boiling water.
Stir the mixture constantly to prevent the eggs from curdling.
Once the mixture is uniform and the sugar has completely dissolved, add 1 teaspoon of baking soda. Stir again. Remove the pot from the water bath.

Start gradually incorporating the flour into this pot. It is important to do this while the mixture is still warm to achieve the effect of a pâte à choux.
Add the flour about 1/3 cup at a time, stirring with a spoon for easier mixing.

When the dough becomes thick and hard to stir in the pot, transfer it to the countertop and continue adding flour.
The exact amount of flour may vary depending on its quality. Usually it takes 3-4 cups.
Keep adding flour until the dough is dense, elastic, and no longer sticky.

Meanwhile, prepare the cream:
Cut the 2 packages of butter into cubes and place them in a bowl. Whip the butter with a mixer until smooth. It will be easier to whip if it has softened at room temperature.
Then, add the 2 cans of sweetened condensed milk and mix until combined, adding gradually for easier mixing.
Whip until you achieve a uniform consistency.
Cover the bowl with plastic wrap and refrigerate for 1 hour.

Returning to the dough:
Take the dough out of the refrigerator, slightly knead it, and reshape it into a sausage. Cut the dough into 6-8 equal pieces.
Cut a piece of parchment paper to the desired cake size.
Roll out the first piece of dough on the parchment paper.
Optionally, you can shape the edges of the dough if you have a specific cake shape in mind.
Prick the cake layer with a fork to prevent rising while baking.

Place the layer on the baking tray and put it in the preheated oven.
This usually takes about 4-5 minutes, but the exact baking time depends on your oven's power. The first layers may take longer than the others.
Look for a golden color on the layers to ensure they are baked.
Bake all the layers and let them cool.

Now we can start spreading the cream on the cake.

Prepare a board or plate for the cake.
Put the first layer down. Spread the cream evenly over the surface of the cake.
Place the second layer on top and repeat with cream. Continue this with the remaining layers.

You can leave one layer for crumbs.
Crumble it into small pieces with a knife or by hand (alternatively, you can grind it in a blender) and sprinkle on top of the cream.
Grate 2 chocolate bars and sprinkle them on the cake.

Cover the cake with plastic wrap. You might want to insert toothpicks into the cake to prevent the wrap from sticking to the cream and crumbs.
Let the cake sit in a cool place overnight to soak.
It’s best to leave it at room temperature. If you need to refrigerate it, it may take a bit longer to soak through.
In the morning, remove the plastic wrap and trim any uneven edges.
The cake is ready to be served.
Enjoy the taste!