Honey cake with bird cherry flour, blackberry jam and seasonal berries

For the test, melt honey and butter in a saucepan. Whisk eggs with sugar in a mixer at medium speed for 15-20 minutes until fluffy peaks form (it's important to use a non-fat whisk and mixer bowl). Mix wheat and chokecherry flour with baking powder. Gently fold the flour into the whipped eggs with sugar using a spatula. Then add the melted butter and honey.

Divide the prepared dough into six parts and bake 6 layers. For this, place the dough on baking sheets lined with parchment paper. Bake in the oven at 185 degrees with maximum convection for 15-17 minutes.

Trim the uneven edges of the baked layers and smooth the top. The trimmings will be used for coating.

For the sour cream frosting, whip the cream with sugar until peaks form, then gently fold in the sour cream and soaked gelatin.

Insert a border film into the honey cake mold to prevent the cream from leaking. Place the bottom layer and spread cream on it. Then add the second layer and cream, and continue with all 6 layers. The top layer is cream. Refrigerate the cake for at least 6 hours.

Remove the honey cake from the mold and sprinkle with crushed scraps from the layers.

For the jam, sort the blackberries, remove the stems, sprinkle with sugar, and add lemon juice. Bring the mixture to a boil. Add lemon zest and rosemary. Cook for 2-3 minutes.

To serve, place blackberry jam on the plate, topped with a piece of honey cake. Garnish with seasonal berries and flowers.