In a thick-walled saucepan over low heat (preferably in a water bath) dilute the honey to a liquid state. Add the spices, oil, soda. Caution, honey should not overheat!

Pour the flour slide, make it deeper, beat 3 egg yolks, pour in the honey mixture. Knead the dough. Knead the dough very well and it is recommended that manually. A lot of flour not to put. This dough will be more soft and airy.

Add to the dough nuts (crushed in blender), raisins, berries. Raisins can, if desired, grind in a blender along with the nuts. Instead of adding brown sugar or caramel syrup, you can add in the dough the black currant jam.

Wrap the dough in plastic kitchen wrap and put 2 hours in refrigerator for aging.

Ready take out the dough from the refrigerator and form the cakes. There is a place for Your imagination. The finished product bake about 15-20 minutes in a well pre-heated up to maximum oven. Grease the pan with oil is not necessary, the dough will be greasy. During baking the volume of cakes significantly increased almost in 2 times. It is better to put them on the baking sheet so that between them there was enough free space. Only the dough is thin it is better not to roll, tried to do with the molds for cookies, nothing good ever came of it. Best to make balls, or roll out to a thickness of 1.5-2 cm and then cut figures out of it round the knife restoretm. You can then put these figures one by one before baking using the fruit spread in a layer.

Of the 3 remaining proteins prepare the glaze. Whisk with a small amount of sugar into a white glaze. Apply the frosting to the cooled product. Dried. Stored closed 2-3 days before serving. I just sprinkled with powdered sugar. Bon appetit!