Cake number 6 or number 9

10 servings
2 hours

First, make the dough. To do this, break the egg into a saucepan or a saucepan with a thick bottom, add honey (choose natural and fragrant honey, it is from such cakes that they are peerless), sugar, a pinch of salt, stir and put on a medium heat. Bring to the boil, but do not boil!

Add the butter, mix. Then add the soda and mix thoroughly. The mixture will begin to foam, this comes into the reaction of soda. Remove from the heat and allow to cool. To speed up the process, you can put a saucepan in a basin of cold water.

Add half of the previously sifted flour to the cooled mass (sieving will enrich the flour with oxygen and make the pastries more fluffy), mix.

Pour the remaining flour onto a countertop and place the dough on top of it. Add flour from the edges to knead the dough. It can stick to your hands, but do not clog it with excess flour, otherwise the dough will be hard. Wrap it in a bag or film of food and send it to the refrigerator for at least two hours, or better, like me, for the night when the dough lays in the refrigerator with it easier to work with.

Make the cream. To do this, cool the cream well with a fat content of at least 33%, a bowl in which you will beat the whisks of the mixer, I usually put all this in the freezer for 15-20 minutes. Choose a deep bowl so that you do not create a splash when whipping. Pour the cream into a bowl, add the icing sugar, start beating at slow speeds. Beat for a minute.

Then increase the speed of the mixer, and beat for about three minutes, until the mass thickens and circles begin to form from the whisks of the mixer in the cream. Add the cream cheese, stir at low mixer speeds until smooth.

Print the stencil on the A4 format sheet.

Cut it out.

Remove the dough from the refrigerator, roll on parchment or silicone mat into a layer 0. 5 mm thick. If the dough sticks, sprinkle a little with flour.

Cut the dough along the outline of the stencil with a knife, stick the cake with a fork so that the dough does not bubble when baking, put the trimmings in the refrigerator, they will be useful for the third cake. Bake in the oven preheated to 170 degrees for 5-6 minutes, it may take a little more or less to navigate your oven, the cakes should brown a little. Ready-made cakes should be soft, not dry, do not overexpose. So cook three cakes.

Let the cakes cool completely. Place one cake on a substrate, place the cream in a pastry bag (I use a 1M attachment) and deposit the balls around the entire perimeter of the cake & quot; from the cream. Place a second cake on top, also deposit the cream, on the second cake I added a little thick raspberry jam between the balls of cream. Cover with a third bark, deposit the cream, place the cake in the fridge for half an hour before decorating to grab the cream.

Remove the cake and garnish as you wish. I decorated with merengues and fresh flowers. Cake is ready, good appetite!