Whisk the milk, sugar, eggs, and honey together until light and foamy. Then add the butter, place the mixture over low heat, and cook, stirring, until it puffs up slightly and thickens.

Sift the flour and baking powder together. Once the egg mixture has cooled, knead the dough, adding the flour gradually.

Divide the dough into four portions, roll each one out, and bake the layers on a flour-dusted baking sheet at high heat.

Make a light caramel by melting the sugar until golden, then pour it over the coffee mixed with rum. Simmer over low heat until the caramel is fully dissolved.

In a separate bowl, mix the coffee with the flour, then pour this mixture over the caramel and coffee. Cook over low heat, stirring constantly, until it thickens.

Let the mixture cool, then add the melted butter and honey. Beat until you get a thick, smooth caramel cream.

Spread the cooled cake layers with the caramel cream and stack them to form a cake. Chill the cake in the refrigerator overnight.