Cream the soft butter and powdered sugar together for 5 minutes, then add the egg yolks one at a time, blending all the time.
Then reduce the speed of the mixer and slowly add the flour, add the liquid honey (you can heat it a little to get a liquid consistency), add the cocoa and a few drops of vanilla flavoring. Mix the whole mixture.
Finally, add poppy seeds and raisins and mix the whole again (you can use 300 g of raw poppy seeds, which need to be soaked and ground twice beforehand).
In a separate bowl, whip the egg whites to stiffness, then add them to the rest of the ingredients, starting about 1/3 of the foam. Mix the batter gently.
When all the foam is mixed, divide the finished dough in half, then place one half in a baking tray lined with baking paper and bake for 30 minutes in an oven preheated to 180 degrees C (top and bottom heat, no thermo). Immediately remove the baked poppyseed top from the oven and cool for a while, then remove from the tin.
Then repeat all the steps with the second part of the cake.
The tops can be baked even two days in advance and stored, wrapped in foil, in the refrigerator.