# What You'll 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 (wildflower or acacia preferred)
→ Garnish
15 - ¼ cup chopped toasted almonds
16 - Edible flowers (optional)
17 - Extra honey for drizzling
# How to make it:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar until light and fluffy; then incorporate honey, eggs, and vanilla extract thoroughly.
04 - Alternately add dry ingredients and whole milk to the wet mixture, starting and ending with dry ingredients; mix gently until just combined.
05 - Divide batter evenly into prepared pans and bake 22 to 25 minutes until a toothpick inserted in the center comes out clean; cool completely.
06 - Whip heavy cream to soft peaks, then fold in honey and mascarpone cheese, continuing to whip until stiff peaks form; refrigerate until needed.
07 - Slice each cooled cake layer horizontally to create four thin layers in total.
08 - Place the first cake layer on a serving plate and spread honey cream evenly; repeat layering until all layers are stacked.
09 - Using a 3-inch round cutter, cut a central hole through the stacked layers; insert a small glass or ceramic honey pot into the hole and fill with liquid honey.
10 - Decorate the top with chopped toasted almonds, edible flowers if desired, and drizzle extra honey; serve by allowing guests to dip each slice into the honey pot.
