Single cake made of honey cakes with ganache cream and mastic

1. In a saucepan, we break a chicken egg. Here we pour sugar, a pinch of salt, and also spread honey.

2. Mix the ingredients with a hand whisk until smooth.

3. And now we add butter to the resulting mass and send the saucepan to the fire.

4. With constant stirring, bring the mass to a boil, but do not boil.

5. Remove the saucepan from the fire, add soda to the hot mass. It will begin to hiss, the mass will increase in volume. Let cool to room temperature.

In order to speed up the cooling process, you can place a saucepan in a larger bowl filled with cold water.

6. Pre-sift the flour. Then we introduce it into the cooled mass. Knead the soft dough. It sticks slightly to your hands. You do not need to add more flour than indicated, otherwise you can score the dough.

7. We pack the dough in plastic wrap and send it to the refrigerator for 2 hours, or overnight. The dough will become more dense and not sticky at all.

8. After the specified time, we divide the dough into two parts, each of which we roll out into a thin layer. The thickness is not more than 3-4 mm.

9. On paper or cardboard, we cut out a single template. Then we apply it to the dough, cut out a contour along it. We prick the figure itself with a fork. From the remaining dough, you can bake cookies.

10. Bake the units in turn in the oven preheated to 170 degrees for 3-4 minutes. Cakes are actually baked very quickly. There is no point in overexposing the cakes in the oven, since they will become over-dried.

11. Pour the cream into a saucepan, send it to the fire. Bring the cream to a boil, but do not boil.

12. Break the white chocolate into pieces, put it in a bowl. Pour the chocolate with hot cream, mix until completely dissolved.

13. Then we cover it with cling film in contact and send it to the refrigerator for 8 hours. You can cook in the evening and leave it overnight.

14. After the specified time, we take the cream out of the refrigerator. Beat cream cheese with a mixer until fluffy.

15. Then pour the cooled cream into a container with whipped cream cheese, continue whipping so that the ingredients combine with each other.

16. We transfer the cream to the cooking bag, put it on the cakes with a round nozzle. We collect the cake in this way.

Decorate the cake to taste. You can use meringues, fresh flowers, fresh berries. And you can cover the cake with mastic. For the mastic version, you need to pre-align the surface of the cake. The most delicious and suitable cream for this business is ganache.

14. Chocolate is broken into pieces, melted in a microwave oven. When the chocolate cools down a little, we introduce butter at room temperature into it. Mix until smooth. We send the ganache to the refrigerator so that it becomes denser.

15. We level the surface of the cake with ganache twice, if necessary - three times. For mastic, you need a perfectly smooth and even base. We send the cake to the refrigerator after each alignment for half an hour.

16. The prepared cake is covered with mastic, decorated with mastic figures. The figures can be prepared in advance by yourself. They can also be ordered or bought in a specialized confectionery store.

Have a merry holiday and a delicious cake!