Beat eggs to a froth. Add salt, sugar and vanilla sugar, beat until fluffy mass.

Pour the honey (if honey is thick, you need to melt)

In the last turn sift into the egg mixture with the flour mixed with baking powder and starch. Pour the batter into a greased form. Bake in a hot oven at t-180* for 30 minutes until tender.

Whip cream with powdered sugar until stable peaks. If you are not sure that the cream will be whipped, then I recommend you add a top coat. In General, if you have time, then that would be whipped cream, it must also discard a folded 4 times cheesecloth for 2-3 hours, that would be glass excess fluid. Directly into the cream, add the fruits (I just have the raisins) and dried in the oven the nuts (I did not add), leaving a little nuts for the sprinkles.

When ready biscuit cool, cut roughness, cut into 2 cake (I cut them with a thread or knife we need to identify the width of the cake and make a light incision, to continue which can be already with a thread. Tie a thread around the cake at the required height, cross the ends and slowly pull them in different directions, promoting the thread/fishing line through the thickness of the biscuit in the horizontal plane. To do it easier towards you, and not Vice versa) and to miss the mark cream. Also coat the top and sides of cake. Trimming grind into crumbs and sprinkle the cake. You can also sprinkle the cake with grated chocolate and nuts. It will be very tasty.

It is advisable to send a cake for a couple of hours in the refrigerator for impregnation. Enjoy your tea!