First let the couverture become liquid in a water bath. Beat the softened butter with the sugar until frothy. Then separate the egg yolk from the egg white and gradually fold in together with the whole eggs. Gradually stir in the flour and the melted couverture into the mixture. Then pour the cake mixture into greased tins and place in the refrigerator. V

At the desired time, preheat the oven to 180 degrees and bake the cake for 10 minutes. Then take it out and serve. In the best case scenario, the core of the cake is still liquid, but this has to do with the size of the baking pan. That means the bigger the form, the longer the cake has to bake.

First bring the whipped cream, the scraped out vanilla pods and the wood to the boil in a saucepan. Then sift out the wood and the vanilla pods and let the cream mixture cool for about 45 minutes.

In the meantime, stir together the sugar, honey, egg yolk, vanilla and salt.

When the cream has cooled, mix about 1/3 of it with the sugar mixture. Then whip everything back into the cream pot and at low temperature in an 8-shape until the mixture is slightly frothy. Then in the ice machine for about 2 hours, after which the whiskey is poured in after about 1 hour.