Honey cake with prunes and walnuts
10 servings
60 minutes
Medovik with prunes and walnuts is a refined dessert rooted in Russian cuisine. Its history dates back to the 18th century when honey cakes became a favorite treat of the imperial family. This version with prunes and nuts adds rich flavor nuances: the sweetness of honey layers harmonizes with the slight tartness of prunes, while walnuts provide texture and a pleasant nutty note. The mixture of sour cream, sugar, and powdered sugar creates a delicate cream that soaks into the layers, making them surprisingly soft. The dessert is perfect for festive occasions and cozy family tea times. After overnight soaking, it reveals its rich flavor, and garnishing with whole nuts and prunes makes it truly festive.
1
Mix sour cream, sugar (to taste), and powdered sugar until smooth.
- Sugar: 1 glass
- Icing sugar: 3 tablespoons
- Sour cream 25% fat: 500 g
2
Chop half of the prunes not too finely, leave the other half for decoration.
- Pitted prunes: 200 g
3
In a blender, crush half a pack of nuts (this will be for sprinkling), crush the second half but not too finely, and leave a third for decoration.
- Walnuts: 250 g
4
Grease each layer and sprinkle prunes and nuts on it (crushed not too finely).
- Pitted prunes: 200 g
- Walnuts: 250 g
5
After greasing the last layer, sprinkle with crushed nuts and decorate with whole prunes and nuts.
- Walnuts: 250 g
- Pitted prunes: 200 g
6
Leave overnight (not in the cold) for soaking.