Quick and Easy New Year's Eve Cake Recipe

Place the *honey*, *butter*, and a *pinch of salt* in a saucepan. Heat until the butter is completely melted.

Add the *baking soda*, stir well, and remove from the heat. Allow the mixture to cool slightly.

In a separate bowl, whisk the *eggs* with *sugar* for 5-7 minutes until fluffy and lightened in color.

Sift the *flour* in a separate bowl.

Add the honey mixture to the egg mixture, folding gently. Finally, fold in the *flour* carefully to retain volume.

Divide the batter into two equal parts. Spread each part on two baking sheets lined with parchment paper (or bake sequentially on one sheet) and bake for 10-12 minutes at 180°C (350°F). Allow the baked biscuits to cool.

Simmer the *frozen cranberries* with *sugar* until the sugar is fully dissolved.

Blend the mixture until it turns into a smooth puree.

Combine the *corn starch* with *water*, then stir into the puree and simmer until thickened.

Combine all *cream* ingredients together and beat with a mixer until smooth.

Cut each biscuit into 2-3 long strips.

Spread *cranberry confit* on each strip, followed by *cream*. Reserve some cream to cover the cake.

Form the cake by rolling the first strip into a spiral, then add subsequent strips around it until all are used.

Encircle the cake with a ring for a neater shape, if desired.

After chilling for a couple of hours in the refrigerator, cover the sides and top with the reserved cream. Allow the cake to soak at least 4 hours, the longer the better.

Decorate as desired.