Honey cake with prunes and walnuts with sour cream

Put the butter in a saucepan, add to it a pinch of salt, the whole portion of honey, brandy and soda, which we previously extinguish with vinegar. We put it on medium heat and wait for the oil to melt. As the butter and honey melt, the mass will begin to foam, as it should be. Stir constantly with a fork to avoid burning.

Gradually, the mixture acquires a caramel shade, thanks to this, the cakes themselves become dark. Ideally, we achieve a delicate golden color. Stir constantly, otherwise honey may start to burn. As soon as the desired color is achieved, remove from the heat and leave to cool.

While the mixture is cooling, break the eggs into the bowl of the mixer, add sugar and beat until a stable foam is obtained. Pour the honey mixture into the egg mixture, mix with a spatula or whisk until evenly combined.

Start adding flour (pre-sifted), do it gradually in small portions. Pour 400 grams, mix everything, pour the remaining 100 grams onto the surface of the table, spread the dough on it and start kneading with your hands. When all the flour is absorbed, you will get a soft dough that will not stick to your hands. We wrap it in a film and send it to the refrigerator for 2 hours.

While there is time, you can do the cream. In the bowl of the mixer, we shift the thick, fatty sour cream, add vanilla sugar and powdered sugar (it is better to pour it in parts so that it is not too sweet). Whisk until creamy and send to the refrigerator.

We divide the cooled dough into equal parts, the optimal amount is 8-10 pcs. Sprinkle the table with flour, roll out thinly, cut out a circle in the shape of a cake, remove the trimmings to the side. The baking sheet is also sprinkled with flour or lined with a silicone mat. We shift the cake onto it, prick it a little with a fork over the entire surface. We spread the cake trimmings around, they will be useful for decorating the cake.

Honey cakes are baked very quickly, after 5 minutes you can get them. We transfer the finished cake to one plate, the trimmings to another and bake the next one. We continue until we bake all the cakes.

We will complement the taste of the cake with nuts and prunes. Walnuts are crushed a little and calcined in a dry frying pan, pitted prunes are cut into strips.

The cakes have cooled down, the cream too, you can start assembling the cake. Spread the bottom cake, lubricate it with cream, sprinkle prunes and nuts on top, cover with the next cake. So we continue until all the cakes are used.

We put the baked cake trimmings into a bag and crush them with a rolling pin. The top cake cake and sides are lubricated only with cream, without prunes and nuts. Sprinkle the top and sides with crumbs, decorate the top with assorted berries, strawberries, blueberries and blackberries look best here. Of course, you can decorate differently - everything is to your own taste.

We put the cake in the refrigerator for the whole night so that it is well soaked. You can serve it to the table in the morning.

Bon appetit!