Ingredients

Dough

  • 150 grams (5.3 ounces) honey
  • 150 grams (5.3 ounces) powdered sugar
  • 75 grams (2.6 ounces) butter
  • 2 large eggs
  • 0.5 teaspoon baking powder
  • 410-430 grams (14.5-15.2 ounces) all-purpose flour

Currant Confiture

  • 120 grams (4.2 ounces) currant puree
  • 75 grams (2.6 ounces) sugar
  • 13 grams (0.5 ounces) cornstarch
  • 20 grams (0.7 ounces) water

Creamy Custard

  • 350 grams (12.3 ounces) cream cheese
  • 350 grams (12.3 ounces) cream (33%)
  • 80 grams (2.8 ounces) powdered sugar

Equipment

  • Heat-resistant dish

    This is essential for safely melting your ingredients without burning them. Make sure it's large enough to hold all the initial components comfortably.

  • Whisk

    A sturdy whisk helps in blending the batter and cream to a smooth consistency. Pro tip: Skip the electric mixers when working with delicate ingredients like cream cheese.

  • Parchment paper

    Using this will make rolling and slicing the dough easier, and it helps prevent sticking.

  • Rolling pin

    Getting that perfect 3 mm thickness is crucial! If you don't have a rolling pin, improvise with a clean glass bottle.

  • Fork

    This simple tool helps in piercing the dough to ensure even baking. Keep it handy!

Instructions

Step 1

The recipe yields 6 to 7 pieces.

Step 2

1. In a heat-resistant dish, combine the honey, powdered sugar, and butter. Place the dish into a water bath and heat until the mixture is homogenous. Remove from the water bath, then add the eggs and mix well. Make sure to combine the mixture thoroughly after adding the eggs to ensure a smooth texture.

Step 3

2. Sift the baking powder into the flour. Gradually add the dry ingredients to the wet mixture, stirring to form a sticky, soft dough. Refrigerate the dough for 1 hour. Chilling the dough helps it to firm up, making it easier to handle.

Step 4

3. Preheat the oven to 170°C (338°F). Divide the dough into 2 pieces and roll each out on parchment paper to about 3 mm (0.15 inches) thick. Cut into desired shapes, leaving some space between each piece. Pierce the dough with a fork. Bake for about 5 minutes, or until the edges begin to turn golden. Use a dough cutter for even shapes and don't overbake to keep the layers soft.

Step 5

4. To make the currant confiture, put the currant puree in a saucepan over medium heat. Add the sugar and the cornstarch dissolved in water, stirring constantly. Bring the mixture to a boil and cook for 20 to 30 seconds until thickened. Remove from heat and cool completely. Make sure the confiture is cooled completely before using it to avoid melting the other components.

Step 6

5. For the creamy custard, whip the cream cheese until smooth. Add the cream and powdered sugar, and beat until fluffy and well combined. Chill the mixing bowl and beaters beforehand for best results when whipping cream.

Step 7

6. Assemble the cakes by layering the dough with the currant confiture and creamy custard. Refrigerate overnight to allow the flavors to meld. Press gently on each layer while assembling to ensure they stick together well and soak up the custard.

Step 8

Enjoy your delightful pastry!

Servings

p>These delightful pastries are perfect for **afternoon tea parties** or an elegant **dessert course**. 🫖🍰

Want to impress your dinner guests? 🤩 Serve these pastries with a **dusting of powdered sugar** and a cup of robust **black coffee**. ☕

The tangy currant confiture pairs beautifully with a **light, bubbly Prosecco**. 🥂

For a family-friendly option, place them on a colorful platter alongside fresh berries, mint sprigs, and a bowl of whipped cream. 🍓🌿

Feeling adventurous? Try serving them warm with a drizzle of **caramel sauce** or a scoop of **vanilla ice cream** for some extra indulgence. 🍦

Variations

Gluten-Free Option: 🌾🚫 Replace the regular flour with a gluten-free baking blend. Ensure your baking powder is also gluten-free to avoid cross-contamination.

Vegan Edition: 🌱💖 Swap the butter with coconut oil, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), and choose a vegan cream cheese and coconut cream in place of dairy products. 🥥

These substitutions maintain the texture and flavor while catering to dietary needs. 🎉

Faq

  • Why is my dough too sticky?

    It's natural for this dough to be slightly sticky due to the honey. Try chilling it longer if you're having trouble working with it, and dust your rolling pin with flour.

  • Can I use a different fruit for the confiture?

    Absolutely! Feel free to experiment with raspberries, strawberries, or blueberries for a fun twist.

  • Why did my cream cheese mixture turn out runny?

    Make sure all your ingredients are cold before whipping. Warm cream or cream cheese can lead to a runny mixture.

  • How do I know when the pastries are done?

    Look for a golden edge on the dough. They should be firm to the touch but not overly browned.

  • Can I freeze these pastries?

    Yes, you can! Just wrap them tightly in plastic wrap and place them in an airtight container to retain freshness.

  • How far in advance can I make these pastries?

    You can prepare them up to 3 days in advance. Keep them refrigerated and let the flavors meld together beautifully.

Nutrition facts

HONEY CAKES WITH CURRANT CONFITURE
Recipe Yield:6-7 pieces
Calories:Per serving
Calories (Min - Max):350 - 450
Total Fat:19g
Saturated Fat:11g
Protein:6g
Total Carbohydrate:47g
Total Sugars:35g