Ingredients

For the cake

1½ sticks (170g) unsalted butter

7oz (200g) honey

¾ cup + 1 tbsp (170g) granulated white sugar

1½ tsp baking soda

5 medium eggs

5⅓ cup (750g) all-purpose flour

Good pinch of salt

Milk to dip the layers

Yogurt Frosting

18oz (500g) heavy cream

7oz (200g ) Greek yogurt

¼ cup + 2 tbsp (70g) white granulated sugar (but you can add the sugar to your liking

1 tsp vanilla extract

Method

For the cake

In a tall sauce pan over low/medium heat combine butter, sugar, honey and salt.

Bring mixture to a simmer and after one minute add the baking soda. Be careful, the mixture will rise and bubble.

Take it off the heat and allow the mixture to cool for 10 minutes. Add the whisked eggs in a stream whisking constantly.

Add the dry ingredients.

Transfer dough onto parchment paper and refrigerate for 30 minutes.

Roll out the dough and cut out the cake layers. Poke holes into each cake layer.

Bake each cake layer in a pre-heated oven at 320°F (160°C) for 5 minutes.

Allow to cool completely.

For the yogurt frosting

In a large bowl whip heavy cream, Greek yogurt, sugar and vanilla extract.