Honey sponge biscuit
- Mix the eggs with sugar and salt, and start whipping, gradually increasing the speed of the mixer. Whip for about 7 minutes until fluffy.
- Sift the flour together with baking powder.
- Place the honey in a saucepan, and melt until liquid.
- Add a teaspoon of baking soda, and stirring, keep over the heat for about a minute. The mass will begin to foam and acquire a caramel hue.
- Add the flour mixture to the whipped eggs, and mix gently so that the mass does not lose volume.
- Add the vegetable oil and honey mass, and mix gently.
- Pour the dough into a mold (18-20cm | 7.09-7.87 inch) or two molds of 16cm | 6.30 inch in diameter.
- Bake the sponge biscuit at 356F (180C) for about half an hour until a dry toothpick.
- Let the honey biscuit cool, wrap it in plastic wrap, and refrigerate for at least 4 hours.
Soaking and filling
- For the filling, remove the zest from half of an orange.
- Squeeze the juice of a whole orange into a saucepan; add the water, sugar, zest and washed prunes.
- Bring the mixture to a boil, and cook for 2-3 minutes.
- Drain the syrup - you will use it for soaking the honey biscuit.
- Cut the prunes into pieces. Fry the walnuts in a pan, and chop.
- Whip the heavy cream with powdered sugar.
- Add the sour cream, and mix for a few seconds until smooth at a low mixer speed.
- Cut the sponge biscuit into 3-4 cake layers.
- Soak each cake layer with syrup,.
- Cover it with the cream, and put pieces of prunes and nuts on top.
* For the photo, I used a naked cake, but to make it juicier, you better over it with cream on top.
* You can make a bigger amount of the cream, or use the cream cheese to cover the cake.