Delight in these layered honey cream slices featuring a tender honey-infused pastry, smooth pudding cream, and a light whipped cream topping. A perfect treat that balances sweetness and texture, ideal for any occasion.
Combine flour, powdered sugar, butter, baking soda, rum essence, eggs, and honey in a stand mixer until the dough comes together into a compact ball.
Wrap the dough in plastic wrap and chill it in the refrigerator until firm.
Divide the chilled dough into two halves. Roll each half out between two sheets of floured parchment paper into thin rectangles.
Use a pastry cutter or rectangular frame to cut out 30 x 20 cm rectangles from the rolled dough, removing any excess.
Place the cut dough on a baking sheet and bake at 180 °C (356 °F) for about 10 minutes. Watch carefully to prevent over-browning.
Let the baked pastry sheets cool completely on the baking tray.
Bring the milk to a boil in a saucepan.
Mix the starch and egg yolks smoothly, adding a little milk to help combine the ingredients.
Add half of the granulated sugar to the egg yolks, saving the other half for later.
Whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar and continue whisking until glossy and stiff.