September 5, 2019
1Add heavy cream, chopped thyme and lemon zest to a large mixing bowl and whip until soft peaks form. Set aside.
2Whip together cream cheese, lemon juice, and honey until smooth and light. Fold in whipped cream until combined and smooth, cover and refrigerate until ready to assemble cake.
3Assemble cake by arranging 12 2-inch cookies in a circle on 10-inch cake plate (a ring of 9 cookies, edges touching, with 3 in the center). Gently spread 1/2 cup of cream cheese whipped filling over layer. Repeat cookie and filling layers until desired height. Top with final layer of cream.
4Refrigerate for at least 3 hours, or until ready to serve. When ready to serve, garnish with candied lemons, and fresh thyme if desired.