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In a metal bowl, crack the eggs, add the sugar and beat with an electric mixer over the boiling water on the highest setting for 6 minutes. The volume of beaten eggs increases 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 beat lightly on medium speed, then add 1/3 of the flour and beat. Add the last third of the flour and stir until smooth, about 1 minute. Don’t overmix as the cake may fall out or become flat.
Place the baking paper in a mold and pour the dough into the mold. Draw a zigzag line with a skewer to remove large air bubbles from the dough. In this way, the cake will have an even consistency.
Bake at 180°C in a preheated oven for 10-15 minutes until the surface is golden brown. Then cover quickly with kitchen paper, lower the temperature to 170°C and continue cooking. This takes about 55 minutes in total. Test with a toothpick, if it comes out clean, the cake is ready.
Once the cake is ready, remove from the pan and immediately cover the surface with cling film.
Turn the cake out onto a flat plate and place it hot in a plastic bag and let it rest for 12 hours so that the cake has an airy consistency.
Before serving, cut off the sides of the cake. Serve it with tea or coffee and a dollop of whipped cream for more decadence.