In a small pot, melt the butter on a low flame. After it has completely melted, increase the flame, and cook while lightly bubbling, until the butter acquires a golden-brown color and emits a nutty aroma. Pass through a sieve to filter the small lumps. Allow to cool.

Sift the powdered sugar with flour, baking powder, cinnamon and cloves into a large bowl. Add the ground pecans, pinch of salt and mix.

In the large bowl, lightly whip the egg whites together with the honey for about a minute, just until a light foamy. Gradually add the dry ingredients to the whipped egg whites and fold just until combined.

Pour in the brown butter that has cooled in a thin stream while folding just until a smooth mixture is obtained.

Pour the batter into prepared pan. Bake for about 18 minutes, until the cake gets a nice golden-brown color. Allow to cool well before you continue with the preparation.

Sprinkle the gelatin in a bowl with 3-4 tablespoons of water, mix lightly and let sit for 5-10 minutes to absorb the liquid.

In a large bowl, start beating the egg yolks on high speed. At the same time, cook sugar, water and honey in a small pot. Bring to a boil and cook while bubbling for about another 6 minutes, until you get a very thick syrup that bubbles strongly for a few seconds even after you remove the pot from the heat. For those who have a thermometer 118cC/244F degrees, for those who don't and want to be sure that the syrup is ready, can also drip a drop of the syrup into a glass of cold water, and watch the syrup quickly settle into a soft ball.

Immediately pour the hot sugar syrup in a thin stream while whipping at low speed, at the end of the addition, increase the mixer back to high speed and whip well for about 5 minutes or until the whipping becomes very light and puffy and is no longer warm to the touch.

Dissolve the soaked gelatin for 15 seconds in the microwave and mix with a spoon to a smooth mixture without lumps. Pour the gelatin into the egg yolks while stirring lightly to incorporate.

Add the mascarpone and vanilla bean paste to the bowl of egg yolks. Whisk well until smooth. To finish, whip the cream into soft peaks and fold into the cream to obtain a smooth mousse.

Line the sides of the pan/cake ring with a cake collar or parchment paper and the financier at the bottom.

After the mousse has set, very gently peel the plastic sheet from the frozen cake. Keep the cake in the freezer until the jelly layer is poured.

In a small saucepan, cook the sugar until a very light caramel is obtained. At the same time, in a separate pan, bring the water together with the honey to a boil. As soon as the caramel reaches the desired color, pour the mixture of water and honey into the sugar while continuously stirring to a liquid with a honey shade.

Remove from heat and place bloomed gelatin into the mixture. Mix until dissolved.

Cool the jelly well to room temperature so that it is not hot to the touch at all. Pour the jelly very slowly on top of the mascarpone mousse, a little at a time so that it fills all the holes with honey liquid and creates a beehive look (Be very careful to pour really slowly and gradually, otherwise small pieces of the honeycomb will break off from the mousse and cloud the jelly).

Transfer to the refrigerator so that the jelly will set, and the frozen cake will slowly thaw.

In a small pot, cook together butter, whipping cream, sugar and honey, cook until the mixture comes to a boil. Continue to cook while bubbling, until the mixture gets a light golden color.

Stir in the sliced almonds. Immediately transfer the mixture to the pan, place baking paper on top, and using a rolling pin, roll the mixture thinly as possible.

Remove the baking paper very gently, and bake for about 7-10 minutes, until the whole leaf gets a beautiful caramel-brown color. (The exact baking time depends on the duration of the initial cooking of the mixture, so you should wait by the oven until the Florentine reaches the desired color).

Remove from the oven, let the mixture sit for a few minutes to set, and while it is still warm and slightly soft, cut it with a sharp knife into squares of about 4.5 cm.

Keep the squares in a single layer in a sealed box on baking paper until ready to decorate.

Serve and enjoy!