Lemon Honey Melaleuca cake

INGREDIENTS

FOR THE BURNT HONEY:

 3/4 cup (9oz/ 255g) honey (*see note below)

 1/4 cup (2oz/ 57g) water

FOR THE CAKE LAYERS:

 1/4 cup Burnt Honey (from recipe below)

 3/4 cup (9oz/ 255g) honey (*see note below)

 1 cup + 2 Tablespoons (8oz/ 227g) granulated sugar

 14 Tablespoons (7oz/ 199g) unsalted butter, cut into 1/2-inch pieces

 6 large eggs (300g without the shells)

 2 1/2 teaspoons baking soda

 3/4 teaspoons fine salt

 1 teaspoon ground cinnamon

 3 3/4 cups (16oz/ 454g) all-purpose flour

FOR THE FROSTING:

 1/2 cup Burnt Honey (from recipe below)

 1 1/4 cups (one 13.4oz/ 380g can) dulce de leche (storebought or prepared from 1 (14oz/ 397g) can of sweetened condensed milk as per recipe in this linkable post

 1/2 teaspoon fine salt

 4 3/4 cups (1.12 liters) heavy whipping cream, very cold and divided