Set a bowl with all the layer ingredients except the flour over a hot water bath. Stirring constantly, melt the mixture together completely - it will become slightly fluffier.

Add 300 g of flour in parts and whisk the dough until smooth, with no lumps. Take the bowl off the heat, turn the dough out onto a floured surface, and let it cool until just warm. Working in more flour as needed, knead it into an elastic, pliable dough, like gingerbread dough.

Once the dough has cooled completely, divide it into 6 pieces. Roll each piece out thinly on floured parchment and cut out a circle using the base of a springform pan. Save the trimmings for the crumb.

Bake the layers in an oven preheated to 200°C for 6-10 minutes - they bake very quickly. Remove and let them cool right on the parchment; they come away easily.

Prepare the egg-white cream on Italian meringue. Generously spread cream between the layers, and coat the sides with the honey crumb made from the trimmings and one whole layer.

Decorate the top as you like, for example with melted chocolate.

Let the cake sit in the fridge for a couple of hours to soak through. Enjoy!