Honey Cake with Whipped Cream

1 Preheat the oven to 180°C

Mix together water, flour, sugar, cinnamon stick, and clove buds in a bowl

Let it cool, then set aside

Bake until golden brown

Beat together honey, unsweetened cocoa powder, confectioners' sugar, and reserved crust mixture

2 Add the all-purpose flour and baking powder dissolved in warm milk to the mixture

Beat well

Let it rest for an hour

Place the dough in a greased and floured 24x32 cm pan and bake for about 25 minutes

Let it cool, then turn out the cake onto a wire rack

3 Remove the whipped cream from the freezer 15 minutes before using

Assemble the parfait in a bowl or refrigerator, alternating layers of honey cake and whipped cream

Refrigerate for 12 hours

When serving, remove from the refrigerator, turn out the cake, top with whipped cream, and decorate with strawberries.