In a stand mixer, beat the eggs, egg yolks and sugar for 15 minutes until the consistency is light, creamy and smooth. Towards the end, add the honey. Sift the flour and potato starch then add it to the egg mixture using a spatula. Mix well until the flour and potato starch is incorporated into the egg mixture.

Add the egg and flour mixture to a buttered springform pan (23 cm in diameter). Bake in the oven at 350° for 25 minutes.

Repeat the above procedure.

In a saucepan, add the milk, whipping cream, vanilla, and the egg yolks. Beat with a whisk to mix everything together. Add the sugar and corn starch. and mix again, making sure to eliminate any lumps.

Turn on the heat to medium, and whisk continuously until the cream thickens. Once it starts to thicken, beat faster until the consistency is smooth and creamy.

Turn off the heat, and put the cream in in a shallow baking dish. Cover it with saran wrap (make sure the saran wrap makes contact with the cream - this will eliminate bubbles), and put it in the fridge until it cools.

In a saucepan, add the water, liqueur and sugar. On medium heat, mix ingredients together until well combined. Put the liquid mixture in a squeeze bottle and put in the fridge to cool.

In a stand mixer, beat the whipping cream and sugar together until stiff peaks form.

Take the cream out of the fridge and with a hand mixer, transfer it to a mixing bowl, and mix until it returns to a creamy consistency.

With a spatula, add the whipping cream so that together, the two creams form a velvety, smooth diplomat cream.

Cut off the outside dark portions of the pan di spagna so you are left with only the yellow inside of the cake. Cut each pan di spagna in half so you have 4 layers in the end.

Start with the first pan di spagna and place it on a cake stand. Drizzle the layer with the liqueur soak. With a spatula, spread ¼ of the diplomat cream on the pan di spagna.

Repeat this process with all 4 layers.

Decorate the top of the cake with fresh mimosa flowers.