For the layers, beat the eggs with a mixer with the sugar until you get a fluffy cream and add the melted butter, honey and a little water. Put this mixture in a water bath on the stove and stir continuously for about 20 minutes. While still warm, add the flour sifted with the baking soda, cinnamon and cardamom and knead a dough.
Once homogenized, split it into 4-5 equal balls and leave them to sit in the fridge for 20 minutes. Each ball is rolled out into thin sheets equal to the size of the tray in which you will cook them. Each layer is baked in a hot greased tray in a 428°F (220 °C) oven until it turns a nice light brown color. If you leave in them too long, they will become too hard.
For the cream, whip the confectionery cream with the sugar, lemon zest, 3 tablespoons of honey, egg yolks and vanilla. Begin to assemble the cake, sticking the layers together with the cream and sprinkling each with plenty of chopped walnuts.
Finally, coat the entire cake with cream and make decorations with walnuts and other nuts. Leave the honey cake with nuts to stand in the refrigerator for several hours (or 1 night) before serving.