Spartacus cake

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For the dough: in a bowl, mix the flour, cocoa and baking powder.
In another bowl, add honey, sugar, butter and salt, stir and place the bowl in a steam bath, stirring until the butter melts.
Gradually add the beaten eggs while continuing to mix, add the baking soda, mix for another 5 minutes and remove from the stove.
Gradually incorporate the solid mixture, mixing with a spoon, then with your hands, and form a ball.
Divide the dough into 9 equal pieces, approximately 86 grams each.
Wrap the balls in cling film and refrigerate for 30 minutes.
Roll out each ball, prick in places with a fork and bake for 8-9 minutes at 180 C.
Take out the sheet of dough and cut a round shape with a diameter of 16 cm.
Cool the sheets completely.
For the cream. In a heat-resistant bowl, pour milk, add eggs, sugar, vanilla sugar and flour.
Mix everything well, place in a steam bath and boil until the cream thickens (approximately 30-35 minutes), finally incorporating the sour cream.
Cover with cling film until it touches the cream. Let the cream cool completely.
In a bowl, beat the butter at room temperature, gradually add the cream and incorporate.
For the Decoration Cream. In a bowl, beat the cream cheese with the chocolate and melted butter.
Form the cake. On a plate spread the tops with cream.
Put it in the fridge overnight.
Remove, decorate with cream cheese and chocolate, sprinkle with cocoa nibs if desired, refrigerate for 1 hour and serve with pleasure.
Enjoy!