Honey Cake Pastries

Combine the honey with water and warm in the microwave for 20 seconds so the honey dissolves. You can also use a water bath. Add the baking powder and stir; the mixture will foam up slightly.

Separate the egg yolk from the white. Whip the egg white until stiff peaks form.

Mix the yolk with the honey and stir well. Add the flour and cornstarch, then gently fold in the whipped egg white. Spread the batter onto a baking sheet lined with parchment paper or a silicone mat, about 1 cm thick. Bake in a preheated oven at 180°C for 7-10 minutes. Let the sponge cake cool, then cut it into 4 equal pieces.

For the cream, mix the soft quark with vanillin and sweetener.

Assemble the pastries by spreading cream between each layer. Garnish the top with more cream and chopped almonds.