1- Beat 6 eggs with 1 cup sugar until the mixture triples in volume, then add 1 cup honey and beat until fully combined. This step incorporates air for a light texture, so take your time.

2- Mix 2 tsp lemon juice with 1 tbsp baking soda, then gently fold it into the egg mixture to activate the leavening.

3- Gradually fold in 2 1/2 cups flour without overmixing to keep the batter airy sift the flour first for the best results. Roughly chop 1/2 cup walnuts at this stage.

4- Divide the batter equally, stirring 1/2 cup walnuts into one half and 1/2 cup poppy seeds into the other for a fun, marbled effect.

5- Pour the batters into two separate greased 9-inch cake pans. Bake at 350°F for 30 minutes, or until a toothpick comes out clean; adjust time for pan size as needed.

6- Once cooled, slice each cake horizontally into two equal layers, giving you four layers total for stacking.

7- Combine 1 cup whipping cream with 3 tbsp sweetened condensed milk for the soaking cream, then lightly drizzle it over each layer to add moisture.

8- Beat 16 oz softened cream cheese with 1 can dulce de leche until smooth, then add 2 cups very cold whipping cream and beat until stiff peaks form use extra-cold cream for fluffier results.

9- Spread the cake cream between each layer and frost the outside of the cake for a polished finish; use an icing spatula for even application.

10- Refrigerate the cake overnight to set, enhancing both structure and flavor for the ultimate taste experience.