Honey cake with cream frosting

Ingredients:

For the honey sponge cake (20 cm diameter mold):
? 3 large eggs (room temperature)
? 100 g sugar
? 100 g honey
? 1 tsp baking soda
? 150 g flour

For the syrup:
? Dissolve 1 tsp honey in
? 100 ml warm water, let it cool.

For the cream:
? Whip 300 ml chilled cream with 33-35% fat
? and 300 g boiled condensed milk until thickened.

Preparation:

Beat the eggs with sugar (in a stand mixer) until fluffy and white. While the eggs are whipping, we prepare the honey: place honey and baking soda in a saucepan, and while stirring constantly (2-3 min) over medium heat, bring the honey-soda mixture to a beautiful amber color. Remove the saucepan from the heat (by this time the eggs with sugar will be well whipped) and gradually mix in the hot honey (one spoon at a time) into the whipped eggs with sugar, stirring constantly to prevent the eggs from curdling.

In several additions, sift the flour into the egg-honey mixture. Gently and quickly fold in the flour using a spatula/whisk after each addition to maintain the airiness of the whipped eggs.

The result is a light, airy batter, resembling sponge cake in consistency.
Immediately pour the batter into a greased mold and rotate the mold around its axis to create a small vortex in the batter (this way the finished sponge will not have a dome).

Place the mold with the batter in a preheated oven. Bake the sponge for 40 minutes at 160°C (adjust according to your oven). Check with a dry toothpick. Once cooled, cut the sponge into 3 layers. Soak each layer with syrup and spread with cream. Apply cream on top and sides of the cake and sprinkle the finished cake with sponge crumbs (or decorate to your liking). You can let the cake rest in the fridge, or you can eat it right away.

Enjoy your tea!