Open honey cake with berries

• 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.