Preheat your oven to 400F/200C and line two baking trays with parchment paper.

Set up a double boiler or a large pot filled â…” with water and place a glass or metal bowl over it on medium heat. Melt butter, sugar, and honey in the bowl.

In a separate bowl, beat eggs and vanilla. Gradually pour this mixture into the double boiler while continuously mixing to prevent scrambling.

Add baking soda, salt, and 2 cups of flour to the mixture. Continue mixing until the dough thickens and pulls away from the edges of the bowl.

Remove the mixture from heat, add the remaining flour, and knead until you get a smooth, pasta-like dough. Divide into 8 equal parts, roll each into thin circles slightly larger than 7″, and bake for 4-5 minutes until golden brown.

Beat creme fraiche or sour cream with whipping cream, sugar, and vanilla until the sugar is dissolved and the mixture doubles in volume.

Fill all 8 cake layers with the prepared filling, leaving the top and sides unfrosted.

Beat cold mascarpone with icing sugar, vanilla, and whip cream until stiff peaks form.

Cover the sides and top of the cake with the mascarpone frosting. If in the US, whip the whipping cream first with icing sugar, then fold it into the slightly whipped mascarpone.

Mix sugar with lemon juice in a saucepan. Set the saucepan over medium heat and don’t stir until the edges start to bubble up.

Start stirring until all the sugar crystals have melted, and the sugar looks clear and has a deep amber color.

Remove from heat and put the bottom of the pan in ice-cold water to stop the cooking process. Be cautious not to leave it too long, or the caramel will harden.

Drizzle the caramel onto parchment paper sprayed with oil spray, let it set, then break up the hardened caramel into pieces to decorate the cake as desired.