Mix flours, millet and baking powder.

Separate 3 eggs: 3 egg yolks in a bowl, 2 egg whites in another bowl and one egg white in a third bowl.

Add 4 tablespoons of honey and 1 teaspoon of cocoa to the 3 egg yolks.

Beat the two egg whites until stiff.

Stir the egg white with the honey and cocoa until creamy. Add during stirring, 100 ml cream and the juice of half a lemon.

If the mass is frothy, add half (200 g) of the flour mixture, stir everything and add the egg whites underneath.

Spread everything on a buttered baking sheet and bake it at 180° C in a pre-heated oven. Place a cup of water in the oven as well. After 15 minutes the first layer is done.
Then proceed a second time as above.

The Cream
Beat the egg white until stiff and add about 5 tablespoons of honey.

Boil water. Place the egg white with honey on top of the pot with water.

The mass will liquefy at first but gradually get stiff with its volume nearly doubled. This takes
approximately 10 minutes.

If the mass is stiff spread it on one of the layers and place the other one on top.

Store in a cool place. Cut into Milchschnittes the next day.