# What You Need:
→ Cake Layers
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - ½ cup granulated sugar
07 - ½ cup honey
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - ¾ cup whole milk
→ Honey Cream Filling
11 - 1 cup heavy cream
12 - 2 tablespoons honey
13 - ¼ cup mascarpone cheese
→ Central Honey Pot
14 - 1 cup high-quality liquid honey, preferably wildflower or acacia
→ Garnish
15 - ¼ cup chopped toasted almonds
16 - Edible flowers (optional)
17 - Extra honey for drizzling
# How-To:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, beat unsalted butter and granulated sugar until light and fluffy, then incorporate honey, eggs, and vanilla extract, mixing thoroughly.
04 - Alternate adding the dry mixture and whole milk to the wet ingredients, beginning and ending with the dry, mixing just until combined.
05 - Divide batter evenly between prepared pans and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow layers to cool completely.
06 - Whip heavy cream to soft peaks. Gently fold in honey and mascarpone cheese, then whip until stiff peaks form. Chill until assembly.
07 - Horizontally slice each cake layer to create four thin layers in total.
08 - Place the first cake layer on the serving platter, spread evenly with honey cream, and repeat layering until all four layers are stacked.
09 - Using a 3-inch round cutter, carefully hollow out the center of the stacked cake layers, then position a small glass or ceramic pot in the cavity and fill with liquid honey.
10 - Top the cake with toasted almonds, edible flowers if desired, and drizzle additional honey. Serve by slicing and dipping pieces into the central honey pot.
