Instructions

1. 4-ounce) can dulce de leche, 1/4 cup honey, and 1 teaspoon kosher salt in a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on low speed until just combined. Scrape down the sides of the bowl with a rubber spatula. Add 1 quart cold heavy cream and beat on medium-high speed until glossy and fluffy and medium-firm peaks form when the whisk is lifted, 10 to 14 minutes.Remove the bowl from the mixer. Whisk the mixture briefly by hand to ensure all the cream is evenly whipped.Assemble the cake:Place one cake piece on a platter or board that will fit in the refrigerator. Spoon about 1 heaping cup of the filling onto the cake, then spread into an even layer with a small offset spatula, going all the way to the edges. Repeat layering the remaining 6 cake layers and filling, ending with a layer of cream (you should have some cream leftover). As you spread and layer the filling, some will slide down the sides; that’s OK!.Spread the remaining cream onto the sides of the cake, making sure the entire cake, including the corners, are fully covered. Press the reserved cake crumbs around the bottom edge of the cake.Refrigerate the cake uncovered overnight so the layers can fully soften. Serve the cake chilled, cut into thin slices.Recipe NotesMake ahead: The cake can be made, fully assembled, and refrigerated up to 3 days ahead.Storage: Leftovers will keep refrigerated in an airtight container (if sliced) or covered loosely in plastic wrap (if not cut into portions) for up to 3 days.