Honey Cake with Mascarpone Cream

Warm the honey with baking soda until it turns caramel color, then add the butter.

While the mixture cools, whip the eggs with sugar until you get a fluffy foam.

Pour in the caramel mixture, stir well, sift in the flour, and fold it in gently.

Bake the cake layers at 160°C for about 7-10 minutes until done, then let them cool completely.

For the cream, whip the cold ingredients together: mascarpone, sweetened condensed milk, and heavy cream until thick and creamy.

Assemble the cake by spreading cream between each layer.

Melt the chocolate with milk for a glaze, pour it over the cake, and coat the sides with crumbled cake scraps.