- 200 gr. Of honey.
- 200 gr. Of yolk.
- 500 gr. Of sugar-free whipped cream
- 3 gelatine sheets.
- 1 egg.
- 1 spoonful of sugar.
- 1 spoonful of flour.
- Sponge cake: beat the egg with sugar for 10 minutes. Then, add the flour and mix it carefully. Pour it in a china baking tray (previously greased). Cook it in the microwave for 30 seconds at full power.
- Heat the honey in the microwave and melt in it the gelatine (which must be soggy and soaked). Whip the yolks until they double their volume and add the honey with the gelatine to it.
- Whip the cream and mix it smoothly with the honey cream in order to avoid it to decrease, pour it in the baking tray over the sponge cake. Keep it in the fridge until it becomes firm and serve it with honey.