• Preheat the oven to 350 F.
• Prepare the dulce de leche.
  1 can dulce de leche,
  
• Beat the whipping cream in a bowl with sugar until it gets stiff peaks. Transfer to the fridge until ready to use.
  8 oz whipping cream
  

For the cake:

• Beat together eggs and sugar in a hand or stand mixer.
  3 large eggs, 1 cup sugar
• Add honey to the mixing bowl.
  3 Tbsp honey
  
• In a separate shallow bowl or plate, mix baking soda and lemon juice. Once it has started to foam up, add to the mixing bowl.
  1 tsp baking soda, 2 tsp lemon juice
  
• On the lowest speed, mix in the flour and combine well.
  1½ cups flour
  
• Butter your cake pans and spread a thin layer of batter.
  
• Bake for 7 minutes or until the toothpick comes out clean.
  

For the cream:

• In a mixing bowl beat the unsalted butter. Add in dulce de leche and combine well together.
  8 Tbsp unsalted butter,, 1 can dulce de leche,
  
• Add in already whipped cream to the dulce de leche mixture and beat well.
  8 oz whipping cream
  
• Take a small bowl or shallow plate. Mix sugar and water.
  1 tsp sugar,, 1 cup water
• Soak the first layer of cake with the sugar water. It will make your cake moist. Spread cream over the layer and top with another cake layer.
  
• Continue soaking each layer with sugar water and spreading cream until finished.
  
• Spread cream all around the cake.
• Chop pecans and sprinkle over the cake.
  ½ cup pecans,
  
• Refrigerate until ready to serve.