Preheat your oven to 375°F (190°C). Take two sheets of parchment paper and trace 9-inch circles on them, then flip them over.

In a small saucepan over medium heat, combine the wildflower honey and 1/4 cup of water. Bring the mixture to a gentle simmer, stirring occasionally until it's well combined, about 3-4 minutes.

In a heatproof bowl placed over a pot of simmering water (double boiler), melt 14 tablespoons of unsalted butter. Add 1 cup plus 2 tablespoons of granulated sugar and the prepared honey syrup. Stir continuously until melted and smooth, about 5-7 minutes.

Incorporate 6 large eggs and 1 teaspoon of ground cinnamon into the warm butter mixture. Whisk until well blended.

Gradually sift in 3 3/4 cups of all-purpose flour, mixing gently with a whisk until you achieve a smooth batter.

Pour approximately 1/3 cup of the batter onto each prepared parchment circle, spreading it evenly. Bake for 6-7 minutes.

For any imperfect cake layers, reduce the oven temperature to 250°F (120°C) and toast them for about 15 minutes.

In a mixing bowl, combine 1 1/4 cups of dulce de leche with some of the ground crumbs, then gently fold in 4 3/4 cups of chilled heavy cream.

Take one cake layer and spread a generous amount of frosting on top. Layer another cake over it and repeat this process.

Cover the assembled Russian Honey Cake with plastic wrap and refrigerate overnight.