Delicious Honey Cake with Blueberry Jam

Start by preheating your oven to 190 °C (375 °F). In a saucepan, gently heat honey until it reaches a caramel color. This should take a few minutes; be careful not to burn it.

As soon as the honey is caramelized, add a pinch of salt and baking soda. The mixture will foam up. After that, add butter and mix until smooth.

In a separate bowl, beat together eggs and granulated sugar until fluffy. Combine this mixture with the warm honey mixture, stirring gently.

Once blended, remove from heat and add flour and cinnamon. Knead it into a soft dough, being careful not to add too much flour; the dough should be slightly sticky. If it is too sticky, let it cool down, and it will become more manageable.

Divide the dough into 7-8 pieces and roll each into thin sheets. Bake each layer for about 4-5 minutes until golden brown. Save the scraps for crumbs that will be used for decoration later.

While the layers are baking, prepare the cream filling. Using a hand mixer, beat heavy cream in a bowl until soft peaks form. This gives the cream a nice texture.

In another bowl, mix mascarpone cheese with powdered sugar and vanilla extract until well combined.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated, taking care not to deflate the cream. This creamy mixture will be your filling.

To assemble the cake, start by spreading a layer of the cream filling on top of one cake layer. Then add a thin layer of blueberry jam on top of the cream. Repeat the process, alternating cream and jam with each layer.

Once all layers are stacked, cover the top and sides of the cake with any remaining cream. Finally, sprinkle the reserved crumbs on the sides and top of the cake for decoration. You can also garnish with fresh berries for an appealing finish.

Once completed, let the cake rest for a short while before serving. Enjoy this delightful cake with friends and family!