Honey cake with prunes and walnuts
12 servings
120 minutes
Honey cake with prunes and walnuts is a true embodiment of coziness and home warmth. Its layers soaked in aromatic syrup with hints of rum have a softness and rich honey flavor. The cream made from boiled condensed milk, butter, prunes, and walnuts adds a rich sweetness and a light nutty bitterness to the dessert. The cake is perfect for family celebrations and cozy tea times. The origins of this dessert trace back to European baking traditions where honey layers have long been considered a symbol of home hospitality. The tenderness of the texture and the contrast between the sweetness of condensed milk and the tartness of prunes make this dessert special. A sprinkle of grated chocolate completes the composition, adding an exquisite touch. Its harmony of flavors makes the cake a favorite treat with coffee or tea, creating an atmosphere of warmth and joy.
1
For the layers, beat the eggs with sugar, add honey, baking soda, and flour. Mix everything thoroughly until the consistency is like thick sour cream. Divide into 3 parts and place in a greased mold. Bake at 180–200 degrees.
- Chicken egg: 1 piece
- Sugar: 250 g
- Wildflower honey: 200 g
- Baking soda: 1 teaspoon
- Wheat flour: 500 g
2
For the cream, chop the walnuts and prunes into small pieces. Mix the boiled condensed milk with butter and add the chopped prunes and walnuts.
- Walnuts: 400 g
- Prunes: 400 g
- Dulce de leche (boiled condensed milk): 2 jars
- Butter: 400 g
3
Mix the syrup and rum, warm it slightly, and cool it down.
- Berry syrup: 200 ml
- Rum: 4 tablespoons
4
Soak the layers with syrup, then spread cream on each layer. I sprinkled the top layer with grated chocolate.
- Berry syrup: 200 ml
- Butter: 400 g