1-Gather all ingredients and prepare your workspace: by measuring flour, honey, sugar, and other components. Grease and flour your baking pans or line them with parchment paper.

2-In a saucepan over low heat: melt the butter and honey together until smooth and combined. Remove from heat and allow to cool slightly.

3-In a mixing bowl: whisk eggs and sugar until pale and fluffy. Gradually add the honey-butter mixture, stirring continuously to combine.

4-Sift the flour and baking soda together and fold gently into the wet ingredients. Add cinnamon and mix until just combined to form a soft dough.

5-Divide the dough evenly and roll into thin layers. Place each layer on a baking sheet and bake at 375°F (180°C) for 6 to 7 minutes until a deep caramel color forms.

6-While layers bake, trim the edges, toast them, cool, and grind into fine crumbs for decoration.

7-Prepare the frosting by combining burnt honey, dulce de leche, salt, and part of the cream, then chill it before folding in the whipped remaining cream to medium-stiff peaks.

8-Assemble the cake by layering with frosting, cover the sides with toasted crumbs, and chill overnight for the best results.