Line a 24×24 cm baking tin or similar with baking paper.
Sift the flour together with the baking soda. Melt the butter with honey and sugar and leave to cool slightly. Lightly beat the eggs and add them to the dry ingredients. Then pour in the honey mass and mix until the dough becomes uniform. Divide it in half and press it into the bottom of the tin. The dough may be slightly sticky, so you can lightly moisten your hands with water. Finally, you can level the dough by running a glass over it, for example. Bake at 175 C for about 10-15 minutes until the cake is golden brown. Bake the next part in the same way.
Sift the flour into a bowl and mix with the poppy seeds. Separate the egg whites from the yolks and mix with a pinch of salt until stiff. Then slowly add sugar and one egg yolk at a time. Add the dry ingredients in several small portions and mix gently. Place in a baking tray lined with baking paper. Bake at 175 C for about 25-30 minutes until the so-called dry stick. Remove and leave to cool.
Heat 500 ml of milk with sugar and vanilla. Dissolve the sifted pudding powder in the remaining milk. Add to hot milk and cook, stirring constantly, until the pudding is thick. When ready, wrap in foil and leave to cool completely. Mix the soft butter for a while, then add the cooled pudding one spoon at a time.
Place one layer of honey cake in the form and add half of the cream. Then poppy seed cake, cream and honey top.
Melt the butter with sugar and honey in a pot. Add the nuts and cook over low heat for about 5 minutes. Place on the honey counter. After cooling, place the cake in the refrigerator overnight. Cut with a sharp serrated knife.
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