Honey Cake Roll

Warm the honey, salt, and butter slightly. Then add the baking soda; the mixture should double in volume, and while stirring constantly, bring it to a caramel color. Remove from the heat and let it cool.

Whisk the eggs with sugar for about 5 minutes. Add the honey mixture to the whipped eggs, then fold in the flour.

Spread the batter onto a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C until done.

While the sponge cake is still hot, roll it up and let it cool.

For the filling, combine all the ingredients and whip until smooth.

For the compote, combine all ingredients in a saucepan and cook until thickened, stirring occasionally. Let the compote cool.