Preheat the oven to 340°F (170°C).

Place the honey in a bowl. In a saucepan, heat the butter until it turns golden brown (beurre noisette). Strain the butter through a fine mesh sieve, then pour it over the honey and mix.

In a mixing bowl, combine the almond flour, spice mix, and orange zest.

Sift together the flour, baking powder, salt, and powdered sugar, then add to the bowl and mix well.

Add the browned butter mixture and mix, then add the egg whites and mix again.

Pour the batter into a greased springform pan or a greased silicone pan shaped like a Christmas tree. Bake for 30 minutes. To check for doneness: the cake should be golden, pulling away from the sides, and a knife inserted in the center should come out clean.

Let the cake cool on a wire rack.

Make the whipped cream:

Melt the chocolate.

In a very cold mixing bowl, add the heavy cream, mascarpone, and powdered sugar. Whip with a mixer until soft peaks form.

Add the cooled melted chocolate and cocoa powder, then whip again until fairly stiff peaks form. Adjust the sugar and cocoa to taste, then transfer to a piping bag.

Pipe the whipped cream onto the cooled cake and refrigerate for 1 hour before serving.