Beat the eggs with the sugar. Add the oil, yoghurt, ammonium bicarbonate, vanillas and finally the flour, gradually. Beat well. Divide up the mixture into equal parts in 3 containers. Add 3 tbsp cocoa to one of these and beat well. Bake the cake layers in a preheated 356°F (180 °C) oven for about 20 min. with the fan on.
Boil a syrup of water, sugar and vanilla until 1/2 the volume of water is reduced by half.
Syrup the cake layers with the cooled syrup.
For the cream, heat the milk and sugar until sugar melts completely. Then set it aside to cool.
Beat the eggs, add the honey, flour and vanilla. Add 1 cup of the now cooled milk to the mixture and stir until homogeneous. Then add it to the rest of the milk and stir nonstop on low heat until the cream thickens. Finally add the butter as well.
Syrup the cake layers with cold syrup, then pour on hot cream.
You can decorate the cake with grated chocolate or walnuts, optionally. Leave to sit at least 12 hours in the fridge before consumption.