# 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
# Directions:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Incorporate honey, eggs, and vanilla extract, mixing thoroughly.
04 - Add dry ingredients and whole milk alternately to the wet mixture, beginning and ending with dry ingredients. Stir gently until just combined to avoid overmixing.
05 - Divide batter evenly between prepared pans and bake for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean. Allow layers to cool completely.
06 - Whip heavy cream to soft peaks. Add honey and mascarpone cheese, then continue whipping until stiff peaks form. Refrigerate until assembly.
07 - Horizontally slice each cooled cake into two layers, creating four thin layers total.
08 - Place the first cake layer on a serving plate and spread evenly with honey cream. Repeat layering until all four layers are stacked.
09 - Use a 3-inch round cutter to carefully remove a circle from the center of the stacked cake. Insert a small glass or ceramic pot into the cavity and fill with liquid honey.
10 - Decorate the cake top with toasted almonds, edible flowers if desired, and a drizzle of honey. Serve by slicing portions and dipping each bite into the honey-filled pot.
