Place in a pan: 3/4 cup of granulated sugar, honey, and 2 tablespoons of butter. Stir with a balloon whisk and leave on low heat until everything is perfectly integrated.
Remove the mixture from the fire, reserve. Beat the eggs in a bowl and integrate them into the pan. Mix vigorously until the eggs are incorporated into the mixture.
Add the baking powder, flour and Alpen Original cereal bowl, stir until no lumps remain. It must be a pasty consistency.
Must be able to knead with the hands without the dough to stick, add a little more flour if necessary.
Cut the dough into 8 equal parts, when the dough is still lukewarm. Flour a rolling pin and a flat surface, spread a dough portion. It should be 1 cm thick, you can do it in the form of a rectangle or circle with the help of a plate or some round object.
Bake for 5 minutes or until the dough turns golden at 180 ° C. Repeat these steps until you get the number of layers you want.
For the cream cheese bitumen: Beat the cream, once mounted, add the cream cheese. Continue beating and add the icing sugar little by little. Refrigerate until the moment you use it.
Brush each layer with a little bit of bitumen and cover on the sides until everything is covered completely.
Grind the cereal in a processor or in the blender, it should be textured.
Cover the cake in its entirety with it.
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