Russian cake "Ptichye moloko"

Ingredients
For the sponge cake
150g butter + some for the baking pan
3 eggs
200g sugar
150g all-purpose flour  + some for the baking pan
1 tablespoon cocoa
1/2 teaspoon baking powder
For the cream
500g fresh milk
50g fine semolina
1 teaspoon vanilla flavor
250g butter (outside the refrigerator)
200g caster sugar
For the icing
200g couverture chocolate
200g fresh cream
1 teaspoon honey

Preparation
For the sponge cake
Step1
In a small sauce pan over low heat,melt the butter.
Step2
In the mixer, whip eggs with the sugar in medium speed until the mixture become whitish and fluffy.
Step3
Preheat the oven at 190ºC.
Step4
Remove the bowl from the mixer and add cocoa, baking powder and flour and mix with a spatula.
Step5
Add melted butter and mix.
Step6
In a floured and buttered baking pan (24cm), pour the mixture.
Step7
Bake in the oven for 20 minutes.
Step8
Let it cool before remove from the baking pan.
For the cream
Step1
In a sauce pan over medium heat put the milk.
Step2
Add fine semolina and vanilla flavor and stir constantly with a wooden spoon until the mixture starts seethe.
Step3
Remove from heat and pour the mixture in a big bowl and cover with a membrane that osculate the mixture and let it cool for 1 hour.
Step4
Mix the butter with the caster sugar and add in the semolina mixture and stir.
Step5
Put the cream in the refrigerator for 2 hours.
For the icing
Step1
Boil the fresh cream.
Step2
Pour the hot fresh cream over the couverture chocolate and stir together.
Step3
Add honey and stir.

Assembly 
Step1
Cut the sponge cake in 2 or 3 equal thickness disks.
Step2
Put the first disk in a plate and pour half of cream on top. Put the second disk and pour the other half of cream on top. Put the third disk.
Step3
Spread the icing over and around of the cake.