How to make
Since the cake layers are ready-made, proceed directly to the preparation of the two types of cream. Beat the cream with the sugar, not adding it all at once, but spoon by spoon. Beat the condensed milk with the butter, which should be at room temperature, but not completely liquefied.
Put the cake cream of choice on the bottom of a cake tin with a detachable ring, placing the first cake layer on top. Make it so that it is soft and juicy.
Alternate the cake layers with the two types of cream and their sequence does not matter. The more cream you put, the juicier the cake will be. Finish off with a layer of cream.
Crush the biscuits into crumbs using a blender or rolling pin. The finished French Rustic Honey Cake is sprinkled with the biscuit crumbs on top and sides. Let it stand for 1-2 hours at room temperature, then put it back in the refrigerator for at least 6-8 hours.
Can be decorated as desired.
