Honey cake with blackcurrants and salted caramel (gluten and lactose-free)

In a saucepan, mix the sugar, honey and salt, place on the hob and heat until the sugar melts.

Stir in the butter, and melt. As soon as the mixture comes to a boil, remove from the heat and stir in the soda. The mixture becomes fluffy, but gradually loses its fluffiness as it cools.

When the mixture has cooled to room temperature, stir in the eggs and most of the sifted flour.

Spread the rest of the flour on the table, place the dough on top and knead the flour into it. Wrap the dough in cling film and refrigerate for a few hours or until the next day. The dough is quite crumbly, so it should be rolled out straight onto the baking paper on which the biscuit will be baked.

Place the dough on baking paper or a mat and roll it out, place the chosen stencil on top and cut out the shape.

Remove the excess dough. Transfer the biscuit with all the baking paper to the pan, bake one after the other for about 8-10 minutes at 180 °C. Roll out all the remaining dough on the lined baking paper in the same way and cut out the next biscuit.
Man sanāca 5 biskvīti 20 cm diametrā un dažas cepumu sirsniņas.

Cook the blackcurrants with the sweetener, add the cornstarch diluted in water, and boil again until the mixture thickens slightly. Set aside to cool.

Whip the skimmed milk curd with the sweet cream, lactose-free cream cheese, soft butter, sweetener and vanilla. Fill the cream into a pastry bag and set aside until assemble the cake.

Place the first biscuit on the base and, using a pastry bag, press the cream 'balls' along the edges of the biscuit, with small gaps in the middle.