The calculation is for 6-7 pieces.
Mix the honey, the powdered sugar and the butter in a heat-resistant dish. Put it on a water bath. Bring the mass to homogeneity. Remove it from the bath; add the eggs, and mix. Add the baking powder to the flour, and sift them to the liquid ingredients. Knead the sticky soft dough. Refrigerate it for 1 hour. Divide it into 2 pieces, and roll them out on parchment (3 mm | 0.15 inch thick). Cut the blanks of the desired shape, leaving some space between them. Pierce the cake layers with a fork. Bake them at 170C (338F) for about 5 minutes.
Put the currant puree on fire; add the sugar and the cornstarch diluted with water. Bring the mix to a boil, and cook for about 20 to 30 seconds, stirring constantly. Cool the confiture completely.
Whip the cream cheese; add the cream and the powdered sugar, and whip well again until fluffy.
Assemble the cakes, and let them soak in the fridge overnight.