Preheat the oven to 375°F (190°C) and prepare three 9-inch round cake pans with parchment paper and grease.

Combine 3/4 cup wildflower honey and 1/4 cup water in a medium saucepan, heat until foamy, then place in a warm water bath.

Mix 1 cup plus 2 tablespoons granulated sugar with 14 tablespoons unsalted butter in a heatproof bowl over simmering water until melted, then add the honey mixture.

Whisk together 6 large eggs until combined, then mix in 2.5 teaspoons baking soda, 2.5 teaspoons kosher salt, and 1 teaspoon ground cinnamon.

Whisk the warm honey-butter mixture into the egg mixture and gradually sift in 3.75 cups of all-purpose flour to form a smooth batter.

Portion 1/3 cup of batter into each prepared pan and bake for 6-7 minutes or until golden brown. Cool slightly and trim edges.

Toast any imperfect layers on a baking sheet at 250°F (120°C) for 30 minutes, then crumble them for garnishing.

Combine 1.25 cups dulce de leche, a pinch of salt, and 4.75 cups heavy cream in a mixing bowl and whip until soft peaks form. Chill for 15-20 minutes.

Layer the cake by spreading frosting between each layer and on top and sides. Use toasted crumbs for garnishing.

Chill the assembled cake overnight in plastic wrap or an airtight container to enhance flavors.