Whip the eggs in a large mixing bowl with a hand mixer for one minute or until pale. Set aside.

In a heavy-bottomed medium saucepan, add the butter, honey, and sugar. Heat over medium heat until the butter has melted and the mixture starts simmering.

Lower the heat to low and add baking soda. Whisk to combine. The mixture will bubble and expand a lot but will then subside. Cook over low heat, stirring continuously to prevent the honey burning, until the mixture turns a light amber color.

Remove from the heat and slowly pour the honey mixture into the eggs, whisking vigorously. Then, sift in the flour with salt and mix until no dry ingredients are left. The dough should be sticky, don’t add more flour! Wrap the dough in plastic wrap and place it in the fridge for 1 hour.

Preheat the oven to 180C (355F). Prepare a baking sheet and 10 pieces of parchment paper (one for each cake layer).

Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment (or use a bowl and a hand mixer).

Whip to stiff peaks (3-4 minutes on medium-high), scraping the sides and the bottom of the bowl couple of times in between.

Spread one teaspoon of the cream on the surface/plate that you’re going to use to assemble your cake.

Place the first cake layer on top. Then, add around ⅔ cup (80g) of the cream and spread it evenly. Cover with the second cake layer and repeat the process until no cake layers are left.

Crumb coat the cake with the rest of the cream and cover the cake with plastic wrap. Refrigerate for 2 hours.

Meanwhile, place the cake layers leftovers in a food processor and pulse until a fine crumb is reached.

When the cake is chilled, dust it evenly with the crumbs and decorate the top with fresh berries.

The cake is best served the next day.