- In a saucepan, mix honey, sugar, salt and butter.
- Sring the mass to the dissolution of sugar, stirring over a medium heat.
- Add the baking soda, and mix thoroughly. The mass should start foaming and brightening. Turn off the heat.
- Sift the flour, cocoa and baking powder in a separate bowl.
- Add 2 tablespoons of flour and a teaspoon of dye to the honey mass, and mix thoroughly.
- When the mass cools a little, add the egg, and mix.
- Then add the remaining flour mixture, and knead the dough.
- Put the dough covered with cling film in the fridge for 1 hour.
- Divide the dough into three parts.
- Roll out each part on a sheet of parchment.
- Using a template or a special mold, cut out the shape of a heart. Prick the cake layers with a fork.
- Bake each cake layer in the oven at 356F (180C) for about 10 minutes.
- Let them cool down.
- Slightly defrost the berries (I took a mixture of red currants and cranberries).
- Mash the berries with a blender until puree.
- Add the sugar and cornstarch.
- Put the mass on the heat, and boil until thickened.
- Let the mass cool.
Combine the mascarpone, cold cream and powdered sugar, and whip with a mixer until homogeneous.
- Pipe the cream on each cake layer using a pastry bag and a round nozzle.
- On the first and second cake layers, randomly spread the berry filling between the cream peaks. Top with the next layer.
- Decorate the cake at your discretion, and leave it in the fridge for several hours to soak.