Honey cake with raspberries

• In a saucepan, combine the butter, eggs, sugar and honey and put over a low heat. Stirring constantly, dissolve the butter and honey. Remove from heat and add baking soda, stir until the mixture foams.
• Add the sifted flour and mix. Let the dough lie down for 5-10 minutes, then divide into 9-10 equal parts. The number of pieces depends on the diameter of the cake (about 10 pieces for a cake with a diameter of 20cm). Roll out each part of the dough in a thin layer (2mm) on a floured baking sheet or baking paper, it is convenient to do this between two layers of parchment.
• Bake the cake layers in the oven preheated to 320F (160C) for 5-6 minutes each. From the still warm cake layers, cut out circles of the desired diameter with a knife and a plate. You can immediately cut out circles from raw dough even before baking.

Place cold cream cheese, cold cream, powdered sugar and vanilla in a bowl and beat with a mixer until fluffy and thick. Be careful not to overwhip the mass!

Assemble the cake - layer the honey cakes with cream and berries. Leave for 6-8 hours or overnight in the fridge.