Put the cream, honey, sugar and vanilla in the bowl, cook: 5 min. 80° speed 3 and set aside.

Without washing the bowl, place the butterfly and add the egg whites, mix: 1 min. speed. 3.

Remove the butterfly, set to speed 3 and add the mixture of cream, honey and sugar (the one set aside) from the hole in the lid, continue for 20 seconds.

Pour the mixture into a single mold (or 4 single-portion molds), place the mold in a slightly larger container with a high edge into which to pour the water (for the water bath).

Bake in a preheated oven at 160°C for about 1 hour or 1 hour and a half (if the surface tends to darken, cover with a sheet of aluminum foil).

When cooked, remove the cake from the oven and leave the mold in the water until completely cooled.

Once cooled, seal the mold with plastic wrap and refrigerate for at least 3 hours (preferably overnight).

Unmold onto a serving plate and serve... Buon appetito!