Honey cake with cranberries and salted caramel

Mix sugar, honey, and salt in a saucepan put it on the fire, and slowly heat it until the sugar melts.

Stir in the butter, melt. Once the mixture comes to the boil, remove from the stove and stir in the soda. Stir the mixture vigorously all the time, it becomes fluffy and turns a caramel colour. Set aside for ~10 minutes, as it cools it gradually loses its fluffiness.

When the mixture has cooled to room temperature, stir in the eggs and most of the sifted flour. Pour the remaining flour onto the table, place the dough on top and fold/knead the flour into the dough. The dough will come out soft and slightly sticky. Wrap it in cling film and put it in the fridge for a few hours or until the next day. The dough will become firm and easier to roll out.

Roll out the dough on the baking paper to a thickness of 2-3mm, place the paper template on top and cut out the ring with a knife.

Remove excess dough and with the rest of the dough, roll it out on the lined baking paper, place the paper template on top and cut out the next ring.
Continue until you have five rings.

Prick the biscuit with a fork to prevent the dough from puffing up during baking and transfer to the pan with all the baking paper, bake the biscuits one after the other for about 8-10 minutes each.

Prepare the cranberries and sugar, puree with a blender, add the cornstarch, bring to a boil and set aside.

Place the culinary curd, cream cheese, sweet cream, sweetener and vanilla sugar in a bowl. Whip everything.