Honey cake with cranberry curd and orange cream

• In a thick-bottomed saucepan combine the eggs, honey, sugar and baking soda. Mix with a whisk.
• Add the butter, and put the saucepan on a low heat.
• When the butter melts, increase the heat to medium. Keep stirring intensively!
• The mass will foam and increase in volume. Remove the saucepan from the heat, and cool it to warm state.
• Sift the flour, and add it to the main mass in several passes. Each time mix well with a spoon. The dough will turn out pretty sticky. Put it in a bag, and place in the fridge for 1-2 hours.
• Divide the cooled dough into 8 equal parts. Roll out each part on a teflon mat or on parchment. You need to get a circle about 19-20cm (7.48-7.87 inch) in diameter. When rolling, focus on an 18cm (7.09 inch) ring - the dough should be rolled out a bit more than this ring.
• Bake the cake layers at 338-356F (170-180C) for 5-7 minutes, until fluffy and golden.
• Right after baking, cut the circles 18cm (7.09 inch) in diameter.

Save the cuttings, as you'll need it later for sprinkling.

* Before removing the parchmant, let the cake layers cool down a little.

• Dilute the starch in water (no lumps should remain).
• In a thick-bottomed saucepan combine the cranberry puree, sugar and yolks. Mix, and put the saucepan on a medium heat.
• Pour the starch in a thin stream, stirring constantly.
• Bring the mass to a boil, and remove from the heat. By that moment, the mass should thicken pretty well.
• Add the butter immediately. When it melt, add the cream, and whip the mass with a blender.
• Transfer the curd to a pastry bag, and place in the fridge.

• Squeeze the juce from oranges.
• In a thick-bottomed saucepan combine the orange juice, cornstarch, yolks and sugar. Mix well with a whisk.
• Put the saucepan on a medium heat. Cook the mass until thick, stirring with a whisk intensively. Bring to a boil, and remove from the heat.
• Add the butter. As soon as it melts, mash the mass with a blender, and then pass it through a sieve.
• Cover with cling film, and put in the fridge for the custard base to cool well.
• In a separate bowl, combine the cheese and cream, and whip until fluffy. Add the custard base, and whip a bit more. * All the compopnents must be cooled well.

Prepare an 18cm (7.09 inch) ring. Cover it with acetate tape from the inside.

Follow such an assembling order:

• a cake layer;
• orange cream (150g);
• a cake layer;
• orange cream (120g);
• cream side along the perimeter (50g);
• 1/3 cranberry curd in the middle;
• a cake layer.

Repeat the steps until all the ingredients are over. Place some load over the finished cake, and put it in the fridge for at least 8 hours.

• Whip the butter at room temperature until fluffy and light.
• Add the powdered sugar, and whip once again.
• Add the cream cheese, and whip until homogeneous.

Cover the finished cake with coating cream.

Gring the honey biscuit cuttings into crumbs, and sprinkle the whole cake with it.