Sift flour with dry yeast, add beer little by little.
When you have a dough add sugar, then butter and at salt at last.
Knead until you have a smooth loaf.
Let it rise covered until it doubles, then knead a little and make two folds.
Cover and wait 15 minutes then rotate the dough 90° on your right and fold again.
do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds.
Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water).
Wait until cold to slice it.
Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours.
After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter.
Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
Let it warm a little.
Spread the shortcrust in the tin, make the edges about 1 inch tall.
Pour the filling and use pastry leftovers to make decorations.
Put them on the cake and bake at 350°C for 20-25 minutes.
The filling turns brown in minutes so look at it closely while baking.
Wait until cold to serve.