Directions

• Preheat oven to 350 F; grease and flour two 8- or 9-inch nonstick cake pans.

To make the honey almond praline

• Melt the butter in a small nonstick saucepan over medium-high heat.
• Add sugar and honey and cook, stirring constantly until mixture comes to a boil.
• Remove from the heat and stir in the almonds. Let mixture cool.

To make the custard filling

• In a small bowl, microwave goat cheese in 10-second intervals until smooth and melted. Let cool.
• Beat together pudding, honey, cream and milk. Stir in cooled goat cheese until combined. Cover with plastic wrap and refrigerate until ready to assemble cake.

To make the cake

• Cream together butter and sugar.
• Beat in eggs, vanilla and water (mixture will be lumpy).
• Add flour, baking powder and salt; beat until combined.
• Divide batter into cake pans. Drop praline mix by small spoonfuls evenly over batter.
• Bake 25-30 minutes or until toothpick inserted comes out clean. Cool in pans for 10 minutes.
• Remove from pans and cool completely on racks.

To assemble the cake

• Place 1 cake layer on serving plate.
• Combine 3 tablespoons honey with 1/3 cup salted caramel sauce.
• Drizzle half honey mixture over bottom cake layer.
• Top with half of the the custard mixture. Place the top cake layer over custard.
• Spread remaining custard over top layer, leaving 1-inch border at edges.
• Drizzle with remaining caramel mixture. Sprinkle sea salt over top of caramel.
• Serve chilled.