Ingredients

Cake layers
flour
1.50 cup
350 g
12.25 oz
11.55 fl oz
cocoa
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
milk
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
honey
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
baking soda
1.50 tsp
7.38 ml
salt
1 tsp
4.92 ml
eggs
2 pc
Cream
cream cheese
2.50 cup
600 g
21 oz
19.80 fl oz
cold cream 33%
2.50 cup
600 g
21 oz
19.80 fl oz
bitter chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
hot cream 33%
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
condensed milk
0.25 cup
80 g
2.80 oz
2.64 fl oz
Filling
black currants
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
starch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz

Method

Cake layers

  • Combine the sugar with honey, butter and milk.
  • Put the mixture on the heat, and make all the ingredients dissolve over low heat.
  • Turn off the heat, add the baking soda and stir vigorously. The mass will foam and will increase in volume greatly. Leave it to cool for a while.
  • Then add the whipped eggs, gradually add all the dry ingredients, and knead the dough.
  • Refrigerate for literally 20 minutes. Then divide the dough into 10 parts, roll each in flour and roll out the cakes, and cut the circles (I have them 20cm | 7.87 inch).
  • Bake each cake layer at 180C (356F) for 5 minutes.

Cream

  • Pour the bitter chocolate with hot cream, and mix.
  • Put the ganache in the fridge for 15 minutes.
  • Combine the cheese, cream, ganache and condensed milk in a bowl, and whip at high mixer speed.

You will get some unbelievably fluffy cream.

The filling

  • Combine the currants and sugar, and bring it to a boil.
  • Dilute the starch with water, and pour it into the currants.
  • Boil until thickened.

Cake assembly

  • Assemble the cake following such an order: cake layer, cream, cake layer, cream, currant filling, cake layer, cream, etc.
  • Add the fillingto your taste.
  • Let the honey cake stay in the fridge overnight.