In a metal bowl, break the eggs and add the sugar. Beat with an electric mixer over boiling water on high speed for 6 minutes. The volume of beaten eggs will increase by about 4 times.

Add the honey to the egg mixture and beat on medium speed for about 30 seconds.

Sift 1/3 of the flour into the mixture, then lightly beat on medium speed. Add another 1/3 of the flour and beat. Finally, add the last 1/3 of the flour and beat until blended, about 1 minute. Avoid over-mixing as it can cause the cake to fall or go flat.

Line a mold with parchment paper and pour the batter into it. Use a skewer to draw a zigzag line to remove any large air bubbles from the batter, ensuring a uniform texture.

Bake in a preheated oven at 180°C for 10-15 minutes until the top is deep brown. Then quickly cover with kitchen paper, lower the temperature to 170°C, and continue baking. It will take about 55 minutes in total. Test with a skewer; if it comes out clean, the cake is done.

Once baked, remove the cake from the pan and immediately cover the surface with plastic wrap.

Turn the cake onto a flat plate and while it is hot, put it in a plastic bag and leave it for 12 hours so that the cake retains a moist texture.

Before serving, trim the sides of the cake. Serve with tea or coffee and a dollop of Chantilly cream for added decadence. Enjoy!