Floral Honey Cake with Fruity Mousse

Preheat your oven to 180°C (350°F). In a large mixing bowl, whisk together the *honey*, *sugar*, and eggs until smooth. Add the milk, vegetable oil, and vanilla extract, continuing to mix well.

Gradually fold in the flour and baking powder until the batter is smooth. Pour the batter into greased cake pans and bake for 20-25 minutes until golden brown. Allow to cool completely.

In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold in the *floral honey* and *Tahitian vanilla extract*. Refrigerate until needed.

In a small saucepan, combine the tangerine juice, *orange blossom water*, and sugar. Heat over medium heat until the sugar dissolves. Allow to cool, then *soak the cooled cake layers* with the punch, infusing them with flavor.

Blend the pears and peaches with sugar until smooth. In a bowl, dissolve gelatin in water and heat gently until melted. Stir the gelatin into the fruit puree and mix thoroughly.

Allow the mixture to set slightly in the fridge for about 15 minutes until thickened but not fully set. Spread the mousse over the soaked cake layers generously.

Place one layer of the soaked cake on a serving plate. Spread a layer of the creamy honey and vanilla cream over it. Add a thick layer of the pear and peach mousse.

Repeat these steps with the second layer. Cover the cake lightly and refrigerate for at least 3 hours or overnight for the flavors to meld beautifully. Decorate as desired and enjoy!