Prepare 12 sheets of baking paper cut to the size of your baking tray. Note that you can reuse the sheets, in this case you can cut double the amount of sheets you will bake at the same time so you can prepare another batch while the first one is in the oven. Using the bottom of a 9 inch spring form, trace a circle on each baking sheet. Colour pencils seems to work best on parchment paper. Make sure that the cake is placed on the opposite side of the drawing as you don't want the chemicals of the pencil touching your cake batter.
In a small saucepan, add 3/4 of a cup of honey and bring to simmer over a high heat then lower the temperature to simmering point. Occasionally stir with a wooden spoon to avoid burning, it will start foaming don't worry this is normal. Keep cooking and stirring until the honey starts to smoke, be careful as it can burn very quickly. As soon as the honey starts smoking take it of the heat and slowly stir in the 1/4 cup of water. It will bubble profusely, stir and let it settle. Set aside.
Fill a small to medium sized sauce pan with 3 to 4 centimetres of water and set over medium heat. You will need a heat proof bowl that fits in the bermari. Bring the water to simmer and in the heat proof bowl combine 1/4 cup of burned honey, 3/4 cup of honey, the sugar and butter and place in the bermari.
In a separate bowl prepare your eggs and set aside, mix the baking soda, salt and cinnamon and also set aside. Once the butter has melted whisk to combine, test with your finger when the mixture is warm (not hot or boiling). Now whisk in the eggs, this will cool down the mixture, keep stirring until you are back at the warm temperature. Add the previously prepared soda, salt and cinnamon and keep whisking. The batter will foam lightly, this means its ready. Set aside and allow to cool for 20-30 minutes.
Add the warm egg/honey mixture to a large bowl. Sieve the flour gradually in to the mixture while constantly whisking to avoid lumps. This will create a smooth caramel coloured batter.
Take the baking papers previously prepared (colour side facing down) and place 1/3 cup of batter in the centre of the circle. With an angled confectionery knife, spread the batter evenly on the circle. It will be a thin layer about as thick as two to three coins. Try and make the layers as even as you can, place in a preheated oven and bake until it has a dark caramel colour (about 6-7 minutes), honey based cakes turn darker than normal sponge cakes. Be careful not to over-bake as it will leave the layers dry. Don't let them cool on the baking tray as it might still be hot and burn the bottom of the layer.
As you can see in the picture, the cake is covered in crumbles, to make these choose a layer from the previous step (one you are not happy with) and keep baking it at a 150 C for 15 to 20 minutes. The layer will not be hard until its cooled down so aim for a dark caramel colour that almost looks burned and let it cool until hard. Blend until you have fine crumbles and set aside.
Combine 1/2 a cup of burned honey with the Dulce de Leche, a breeze of salt and whisk until combined. This will create a thick caramel coloured liquid. Set aside
Place the heavy cream in a mixing bowl and whip to medium stiff peaks, careful this is a LOT of cream so if it doesn't fit in your mixer than split this process in to two steps. Once you have medium peaks, add the mixture from the previous step (remember to use half is you split the process) and whisk until you have stiff peaks. Combine the two half's and set aside for the next step.
Place two of the used sheets of baking paper on your cake plate so that each covers approximately half the plate. Place one of the baked layers in the centre of the cake plate and add two heaped spoons of the cream filling to the centre of the layer. Using your angled confectionery knife, spread the cream evenly. The baking paper will help you at the end to keep your cake plate clean as we can pull out the baking paper with all the crumbs and cream on it.
Keep adding layers of cream and cake, don't be shy to move the layers around as the cream is not very thick it will easily slip. Once you have finished all the layers cover the top and sides with an even layer of the remaining cream. Now its time to add the cake crumbs for the finish.
With a table spoon add the crumbs starting with the top of the cake, the easiest way is by tapping the spoon with your index finger as you hold it between your thumb and palm. If you get too much crumbs in a place, don't worry you can use a kitchen brush to even it out at the end. Once the top is finished start with the sides, you can lightly throw the crumbs against the side, a lot of it will stick in the cream. Just repeat until its completely covered.
I know at this point, you REALLY want to eat the cake but hold your horses. Over night in the fridge will boost the flavours of everything, the cream will mix with the sponge and everything will become creamy and soft. Also cutting slices will be a lot easier.