HONEY HEART 💖

HONEY HEART 💖 with currant jam 🫐
Heart diameter: 22/18 cm.

Cake layers:
2 eggs
100 g sugar
100 g honey
60 g butter
1 tsp baking soda (level)
260 g flour

Cream:
600 g cream cheese
400 g heavy cream (33%)
100 g powdered sugar

Jam:
200 g currants
70 g sugar
1 tsp cornstarch

For decoration, meringue:
1 egg white
a pinch of citric acid
60 g sugar

In a thick-bottomed pot, combine the eggs, sugar, honey, and butter.
Stir, place over medium heat and bring to a boil, stirring constantly.
Add baking soda, the mixture will turn white, begin to foam and increase in volume. (Choose a tall pot)
Stirring, boil for 2 minutes, remove from heat and add sifted flour.
Knead the dough; it will be sticky, but do not add any more flour.
Place on a floured work surface, lightly dust with flour on top, cover with a towel, and leave for 15 minutes.
Divide the dough into 6 equal parts, roll out into a thin layer, transfer to parchment paper, cut out a heart using a stencil, and bake in a preheated 180°C oven until golden brown (4-5 minutes).

For the jam, combine the currants with sugar and starch and stir. Place over medium heat and cook, stirring constantly, until thickened.
When you run a spatula through it, it should leave a trail.

For the cream, combine the cream cheese with the cream and powdered sugar and beat until smooth.

Assemble the cake and refrigerate for 6-8 hours, or preferably overnight.

Before serving, decorate to your liking (berries, fruit, chocolate, meringue, flowers, etc.).
Bon appetit 🤗