Directions :
Crack the eggs into a metal bowl over a pot of boiling water.
Add sugar and beat with an electric mixer on high speed for 6 minutes. The volume of the mixture should be quadrupled
Add honey and beat on medium speed for 30 seconds.
Add 1/3 the amount of sifted flour, then beat on medium speed before adding the second third.
Add the remaining third and beat for about a minute. Do not over mix so that the cake does not fall off.
Line a 15 x 15 cm square tray with parchment paper and pour the mixture into the pan.
Bake for 10 to 15 minutes at 350°F in a preheated oven, until top is golden brown.
Then quickly cover the cake with aluminum foil, reduce the temperature to 335 degrees F and continue baking.
It will take about 55 minutes of baking in total. The cake is done when a toothpick is inserted in the middle and comes out clean.
When finished, remove the mold from the mold and immediately cover it with plastic wrap.
Invert the cake onto a plate and place it in a plastic bag while it is still warm.
Leave it in a plastic bag for 12 hours until it becomes soft.
Before serving, cut the edges of the cake into slices.