For the cake: 200 g of flour 00 – 1,5 teaspoon of baking powder – 110 g of butter + that for the mold – 80 g of sugar – 100 g of honey – 5 eggs – the seeds of 1 vanilla pod – salt

For the syrup and garnish: 300 ml of whole milk – 450 ml of condensed milk – 650 ml of fresh cream – 140 g of honey – 2 tablespoons of toasted flaked almonds – 10 alchechengi

1) Butter And coated with a sheet of parchment paper a rectangular mold measuring 20×25 cm and about 3 cm high. Sift flour with baking powder e unite a pinch of salt and vanilla seeds.

2 )Mounted butter with sugar and honey until frothy, add the eggs, one at a time, continuing to mix. Incorporate flour with baking powder in 3 stages, paid the dough into the prepared mold and level the surface with a spatula.

3) Bake at 180 ° for about 25 minutes. Let it cool down the cake in the mold then prick it all over the surface with a fork.

4) For the wet, jumbled up whole milk with 250 ml of cream, 80 g of honey and condensed milk; paid the mixture over the entire surface of the cake e transferred in the fridge for 12 hours.

5) Jumbled up leftover honey with the leftover cream, mounted the mixture with the whips e distribute it on the cake in a 2 cm high layer. Decorated with almonds, sliced ​​alchechengi and, if you like, 2 tablespoons of pollen.