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Slowly heat the honey, sugar, and butter in the pot. Add cocoa.
Allow to cool.
Add the remaining ingredients and form a dough.
Place the dough in the fridge for at least one hour (the longer the dough will be in the fridge, the better. It can stay there for up to 6 weeks).
Divide the cold dough into 4 pieces.
Preheat the oven to 170°C / 340°F.
Roll out each piece of the dough and bake it in the 9x13" cake pan separately for 15-20 minutes.
Heat the milk and sugar in the pot. When it's nearly boiling, add the semolina and stir until you get the smooth consistency. Allow to cool.
Cream the butter until it gets fluffy and pale yellow.
Gradually, start adding the cold semolina custard, still mixing (1 tbsp each time).
Mix all the ingredients together until the sugar dissolves.
Divide the semolina custard into 2 parts.
Spread one part of semolina custard on the first cake.
Cover it with the second cake.
Spread the plum butter (powid?o) on the top.
Cover it with the third cake.
Spread the second part of the semolina custard on the top.
Cover it with the fourth cake.
Put the pink frosting on top of the gingerbread cake.