Classic Honey Cake with Prunes

Ingredients

• Honey 5 oz
• Butter 5 oz
• Sugar 15 oz
• Chicken Egg 4 pieces
• Activated Baking Soda 0 oz
• Meyer Lemon Juice 0 fl oz
• Wheat Flour 30 oz
• Sweetened Condensed Milk with Coffee 15 oz
• Powdered Sugar 5 oz
• Sour Cream 15 oz
• 33% Cream 20 fl oz
• Pitted Wild Apricots 5 oz

Step-by-Step Guide

Step 1

Melt the sugar, honey, and butter in a double boiler until the sugar is completely dissolved.

Step 2

Dissolve the baking soda with lemon juice, then add it to the bowl with honey, sugar, and butter, and mix well. Continue to heat over a water bath, stirring, until it reaches a caramel color. Then let it cool slightly.

Step 3

Add the eggs to the mixture and stir. Gradually incorporate the flour, first using a spatula, then using your hands. The dough should be soft and pliable.

Step 4

Divide the dough into 8 equal pieces and roll them out on parchment paper to a thickness of 1–2 mm, then cut out circles. Transfer them together on the parchment to a baking sheet and place in an oven preheated to 355°F for 5–7 minutes. Once baked, score the hot flatbreads once more. Repeat this process for all the flatbreads and allow them to cool.

Step 5

Whip the boiled condensed milk with powdered sugar until smooth.

Step 6

In a separate bowl, whip the cream until soft peaks form. Combine the condensed milk with the sour cream, then fold in half of the whipped cream. Mix well, then gently add the remaining whipped cream and stir until smooth and homogeneous.

Step 7

Assemble the cake by layering the sponge cakes with cream and sprinkling with chopped prunes. Place in the refrigerator for 5–8 hours.

Step 8

Use the scraps from the cake layers to make crumbs using a blender, then sprinkle them over the cake.