Open honey cake with berries

Ingredients

Cake layers

70 grams (2.5 ounces) honey
100 grams (3.5 ounces) sugar
70 grams (2.5 ounces) butter
1 egg
200 grams (7 ounces) flour
5 grams (0.18 ounces) cocoa
a pinch of salt
0.5 teaspoons baking soda
0.5 teaspoons baking powder
1 teaspoon red food dye

Cream

250 grams (8.8 ounces) mascarpone
150 grams (0.63 cups) cream (33%)
100 grams (3.5 ounces) powdered sugar

Berry layer

100 grams (3.5 ounces) frozen berries
40 grams (1.4 ounces) sugar
6 grams (0.21 ounces) cornstarch

Equipment

Saucepan
Use a medium-sized saucepan to mix and heat the honey, sugar, salt, and butter mixture.
Sifter
A sifter helps ensure that your flour, cocoa, and baking powder are well combined and free of lumps.
Parchment Paper
Parchment paper is essential for rolling out the dough and preventing it from sticking.
Pastry Bag
A pastry bag with a round nozzle will make piping the cream on the cake layers a breeze.
Blender
You'll need a blender to turn the frozen berries into a smooth puree.
Oven
Make sure your oven is preheated to ensure even baking of the cake layers.

Instructions

Step 1

In a saucepan over medium heat, mix honey, sugar, salt, and butter until the sugar dissolves. Stir constantly. Make sure not to bring it to a boil, just enough to melt the sugar and butter together. Add baking soda and mix thoroughly until the mixture starts to foam and lighten. Remove from heat.

Step 2

In a separate bowl, sift together flour, cocoa, and baking powder. Add 2 tablespoons of the flour mixture and the red food dye to the honey mixture, and mix thoroughly. Let the mixture cool slightly before adding the egg, and mix well. Gradually add the remaining flour mixture, and knead the dough until smooth. Cover the dough with cling film and refrigerate for 1 hour.

Step 3

Preheat your oven to 356°F (180°C). Divide the dough into three equal parts. Roll out each part on a sheet of parchment paper. Using a template or a special mold, cut out a heart shape. Prick the cake layers with a fork. Bake each layer in the preheated oven for about 10 minutes or until just done. Let them cool completely on a wire rack. Pricking the layers helps to prevent bubbles from forming during baking.

Step 4

To prepare the berry layer, slightly defrost the berries (I used a mixture of red currants and cranberries). Mash the berries with a blender until pureed. Mix the berry puree with sugar and cornstarch. Heat the mixture over medium heat until it thickens. Allow it to cool completely.

Step 5

In a large mixing bowl, combine mascarpone, cold cream, and powdered sugar. Whip with a mixer on medium speed until smooth and homogeneous.

Step 6

Using a pastry bag with a round nozzle, pipe the cream onto each cake layer. On the first and second cake layers, randomly spread the berry filling between the cream peaks. Place the next layer on top. Decorate the cake as desired, then refrigerate for several hours to allow the flavors to meld.Chilling the cake helps it set and improves flavor.

Servings

Picture this: a crisp white plate adorned with a beautifully decorated heart-shaped cake, with soft, fluffy layers peeking out beneath a delicate dusting of powdered sugar. Surround your masterpiece with a handful of fresh berries for that pop of color and a few mint leaves for a fresh touch. Another great idea is to serve each slice with a dollop of whipped cream and a drizzle of berry sauce for a decadent treat. If you’re serving this cake at a gathering, consider placing it on a pretty cake stand to make it the centerpiece of your dessert table. Complement it with a selection of other small treats, like mini tarts or chocolate-dipped strawberries. For a romantic celebration, pair your heart-shaped cake with a glass of chilled champagne or sparkling wine. The light bubbles will balance out the richness of the cake layers and the cream, making every bite pure perfection.

Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to help with binding. Ensure all other ingredients, such as baking powder and cornstarch, are also gluten-free. To make a vegan version, replace the butter with a plant-based margarine, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and the mascarpone and cream with vegan substitutes like coconut cream and plant-based cream cheese. Make sure to check the food dye to ensure it is vegan-friendly.

Faq

Why is my cake layer not rising properly?
Ensure you are using fresh baking soda and baking powder. Also, make sure not to overmix the batter as this can affect the rise.
How do I know when the berry mixture is thick enough?
Once the berry mixture boils and starts to thicken, it should coat the back of a spoon. If it’s too runny, continue to cook for a few more minutes.
Can I use fresh berries instead of frozen ones?
Yes, you can use fresh berries. Adjust the cooking time slightly since fresh berries might release less water than frozen ones.
How do I get an even color using food dye?
Add the dye a little at a time and mix thoroughly to ensure an even distribution of color throughout the batter.
Can I prepare the cake layers in advance?
Yes, you can bake the cake layers and store them in an airtight container for up to two days before assembling the cake.
How can I make the cream more stable for piping?
Chill the mascarpone, cream, and mixing bowl beforehand. Whipping on high speed can also help achieve a more stable consistency.