Ingredients

Dough
honey
150g
5.25oz
0.60cup
10tbsp
powdered sugar
150g
5.25oz
0.60cup
10tbsp
butter
75g
2.63oz
0.30cup
5tbsp
eggs
2pc
baking powder
0.5tsp
flour
410-430g
14.35 - 15.05oz
1.75 - 1.75cup
27.50 - 28.75tbsp
Currant confiture
currant puree
120g
4.20oz
0.48cup
8tbsp
sugar
75g
2.63oz
0.30cup
5tbsp
corn starch
13g
0.46oz
0.87tbsp
water
20g
0.68fl oz
Creamy custard
cream cheese
350g
12.25oz
1.40cup
23.45tbsp
cream 33%
350g
11.83fl oz
powdered sugar
80g
2.80oz
0.32cup
5.36tbsp

Method

The calculation is for 6-7 pieces.

Dough

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.

Confiture

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.

Creamy custard

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.