Heart-Shaped Honey Cake with Raspberry Filling

In a saucepan, combine butter, sugar, and honey. Heat on low flame, stirring until the sugar dissolves completely.

Once melted, remove from heat and stir in the baking soda. The mixture will start to foam. Return to low heat and cook for an additional minute, stirring constantly.

Let the mixture cool before adding the egg. Mix until combined, then gradually add the flour, kneading to form a dough.

Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes.

After chilling, divide the dough into three equal parts. Roll out each part to a thickness of 5-7 millimeters (0.2-0.3 inches), sprinkling with flour to prevent sticking.

Use a stencil to cut out shapes, prick them with a fork, and place them on a baking sheet lined with parchment paper.

Bake in a preheated oven at 170°C (340°F) for 6-8 minutes. Keep an eye on them, removing once they become golden but still soft to the touch.

Once baked, avoid stacking the layers while they are hot to prevent sticking. Instead, place parchment paper between them as they cool.

In a bowl, mix the cornstarch with water until there are no lumps. Combine this mixture with raspberries and sugar.

Heat this mixture on low flame, stirring until it thickens. Once thickened, transfer it into a pastry bag or a bowl covered tightly with plastic wrap.

Chill in the refrigerator for at least two hours to allow it to set.

In a mixing bowl, combine cream cheese, heavy cream, and powdered sugar. Mix at medium speed until the mixture is smooth and forms stiff peaks.

If your cream cheese is different from what is used traditionally, start by adding 100 milliliters (0.4 cups) of heavy cream and adjust the consistency as needed.

Layer the cooled honey cake pieces with the raspberry filling and cream, as shown in any suitable tutorial.

For the best flavor and texture, allow the assembled cake to rest in the refrigerator for at least 8 hours, preferably overnight, to develop the flavors.