Classic honey cake with prunes
10 servings
180 minutes
Vadim Kurnavkin, pastry chef at the grand cafe "Dr. Zhivago", shared this recipe with us.
1
Melt sugar, honey, and butter in a water bath until the sugar is completely dissolved.
- Sugar: 375 g
- Honey: 125 g
- Butter: 125 g
2
Dissolve baking soda with lemon juice, add it to the bowl with honey, sugar, and butter, and mix. Continue to heat in a water bath, stirring until caramel color is achieved. Then let it cool slightly.
- Soda: 20 g
- Lemon juice: 22 ml
3
Add eggs to the mass and mix. Gradually incorporate the flour, first with a spatula and then by hand. The dough should be soft and pliable.
- Chicken egg: 4 pieces
- Wheat flour: 850 g
4
Divide the dough into 8 equal parts and roll them out on parchment to a thickness of 1-2 mm, cut out circles. Transfer together on parchment to a baking sheet and send to an oven preheated to 180 degrees for 5-7 minutes. Cut the finished hot cake again. Bake all the cakes this way and let them cool.
5
Whip the boiled condensed milk with powdered sugar until smooth.
- Boiled condensed milk: 360 g
- Powdered sugar: 150 g
6
Whip the cream separately to soft peaks. Mix the condensed milk with sour cream, add half of the whipped cream, stir, then add the remaining cream and mix again until smooth.
- Boiled condensed milk: 360 g
- Sour cream: 400 g
- Cream 33%: 600 ml
7
Assemble the cake by layering the cakes with cream and sprinkling with crushed prunes. Refrigerate for 5–8 hours.
- Pitted prunes: 100 g
8
Make crumbs from the cake scraps using a blender and sprinkle them on the cake.
- Wheat flour: 850 g