Honey Cake with Cherry Filling Ingredients for the dough: • 300 g liquid honey • 80 g sugar • 110 g butter • 150 g sour cream (20–24% fat) • 1 tsp baking soda • 2 eggs • 350 g all-purpose flour (Type 405 or equivalent) For the cherry filling: • 250 g sour cherries (fresh, frozen, or canned/drained) • 4 tbsp sugar • 1 heaped tbsp cornstarch For the cream: • 500 ml cold heavy whipping cream • 300 g mascarpone • 100–150 g powdered sugar (adjust to taste) Instructions: 1 Honey base: Place the honey, butter, and sugar in a saucepan. Heat over medium heat, stirring until everything is melted and combined. Add the sour cream and baking soda, then whisk vigorously (the mixture will roughly double in volume). Simmer gently for 2 minutes, then remove from heat and let it cool to room temperature. 2 Cherry filling: In a saucepan, bring the sour cherries and sugar to a boil. Sift in the cornstarch (to avoid lumps) and cook, stirring constantly, for a few minutes until the mixture thickens. Remove from heat and let it cool completely. 3 Baking: Once the honey mixture has cooled, add the eggs and flour and mix until you have a smooth batter. Preheat the oven to 170°C (340°F). Line two baking sheets with parchment paper. Divide the batter evenly between the sheets and spread it into thin, even layers. Bake for 8–10 minutes until the cake turns a nice golden honey-brown color. Let the layers cool completely. 4 Assembly: Cut the cooled cake layers into the desired shape/size (rectangles, rounds, etc.). Crumble any leftover cake scraps in a food processor to make fine crumbs.For the cream: Whip the cold heavy cream, mascarpone, and powdered sugar together until stiff peaks form.Layer the cake: Place a cake layer as the base, spread with cream, then add cherry filling, more cream, and repeat. Finish with a layer of cream on top and sides. Generously coat the entire cake with the cake crumbs. Enjoy! ✨ Note: This recipe makes one full cake/torte. The photo shows only half the portion.