Rye honey cake with coriander

Mix 250 g of butter, 250 g of sugar, and 40 g of honey in a saucepan and heat to 80 degrees.

Then remove from heat and add eggs mixed with kvass wort. Stir until smooth. Add baking soda, quenched with lemon juice.

Mix wheat and rye flour, malt, and salt separately, then add to the total mass. Knead until homogeneous.

Spread the prepared dough on a silicone mat. Bake the layer at 170 degrees for 6 minutes. Make 4 layers.

Prepare custard: Mix milk, 40 g of honey, and 50 g of sugar, bring to a boil, and add yolks mixed with starch. Cook until thickened and remove from heat. Cool down.

Mix custard, 40 honey, and sour cream, then add mascarpone. Whip the egg whites with 100 g of sugar and add to the cream. Gently mix.

Level the baked layers on the sides. Grind the cut pieces into crumbs. Layer the cakes with cream. Finally, sprinkle the top layer of the honey cake with crumbs. Leave in the refrigerator for a couple of hours.

Prepare a coriander sauce: Bring the cream to a boil and remove from heat, add coriander and steep for half an hour. Strain and add melted chocolate. The cream and chocolate should be at the same temperature for proper mixing.

Decorate the plate with coriander sauce, place a piece of cake, and serve. You can garnish with fresh berries and shaped chocolate.