Honey Cake with Cream and Fruit Jam

In a saucepan, combine eggs, sugar, honey, butter, and a pinch of salt. Set over a double boiler or low heat, stirring until the sugar dissolves completely.

Add baking soda and stir—the mixture will puff up and foam. Remove from heat.

Let it cool for 15 minutes, then gradually work in the flour (about 400g) in portions until you have a soft dough. Add the remaining flour on your work surface as needed.

Divide the dough into 10–13 balls and refrigerate for 1 hour.

Roll out each ball, prick with a fork, and bake at 350°F for 5–7 minutes until golden brown.

For the cream, blend mascarpone with powdered sugar and 1.7 fl oz of heavy cream until smooth. Fold in the remaining cream, whipping to stiff peaks.

For the jam, simmer pitted apricots with sugar for 10–15 minutes, then stir in cornstarch and cook another 5 minutes until lightly thickened.