Recipe Video


Cake layers
0.50 cup
110 g
3.85 oz
3.63 fl oz
2 pc
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
demerara sugar
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
flour (for brewing)
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
1.50 cup
400 g
14 oz
13.20 fl oz
butter 82.5%
1.25 cup
300 g
10.50 oz
9.90 fl oz
baking soda
1 tbsp
15 g
0.52 oz
0.50 fl oz
lemon juice
0.75 tbsp
10 ml
0.33 fl oz
2 tbsp
28 ml
0.92 fl oz
fragrant honey
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
Roasted candied almonds
1.50 cup
375 g
13.12 oz
12.38 fl oz
0.50 cup
115 ml
3.80 fl oz
0.50 cup
150 g
5.25 oz
4.95 fl oz
lemon juice
1 tsp
4.92 ml
Creamy puree with dried apricots
dried apricots
1.50 cup
350 g
12.25 oz
11.55 fl oz
cream 33-35%
0.25 cup
80 ml
2.64 fl oz
Cream cheese
cream cheese
1.50 cup
370 g
12.95 oz
12.21 fl oz
sour cream (with high fat content)
0.75 cup
170 g
5.95 oz
5.61 fl oz
powdered sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz


Please note: I'm writing the recipe for 1 portion of cake; I have a double portion in the photo (there are two cake layers left).

Honey cake layers

  • All the ingredients should be at room temperature. Whip the eggs with sugar and demerara sugar for 4-5 minutes, the mass will turn white and increase in volume.
  • Add the butter at room temperature, 50 g (1.75 oz oz) of flour, honey, baking soda quenched with lemon juice.
  • Then brew the dough in a water bath, stirring constantly for 4-5 minutes, add brandy, cook for another 5-6 minutes (as in the previous version with prunes, I will clarify if you have a thermometer, you can play it safe and measure the temperature of the finished dough, it should be 76-78 °C / 170-175 °F).
  • Then leave the dough to cool down to 40 °C (105 °F). Gradually stir in the sifted flour, knead the elastic dough (it should not stick to your hands, but it should not be heavily hammered). Set aside for 5 minutes.
  • Preheat the oven to 180 °C (355 °F) in convection + top mode. It took me 120 g (4.25 oz) of dough for each cake layer with a diameter of 18 cm. Roll out each cake, chop with a fork and bake for 3-4 minutes, cut off the finished cake.

Roasted candied almonds

  • Rinse the nuts, bake in the oven or fry on a pan. Peel and chop coarsely. Mix sugar and water in a saucepan, put on medium heat, bring to a boil, remove foam and cook until caramel-golden brown. Add lemon juice 5 minutes after boiling. Mix almonds with caramel, pour on a silicone mat, let cool.

Creamy puree with dried apricots

  • Rinse the dried apricots, and soak in boiling water for 15 minutes. Drain and squeeze dried apricots. Beat with the dairy cream with a blender until smooth.

Cream cheese

  • Whip all the ingredients in a mixer bowl until smooth (try for sweetness, if necessary, increase the amount of confectioners sugar).

Cake assembling

  • Just before applying to the layer cake, it is necessary to mix the crushed roasted nuts with dried apricot puree.
  • Then, the order is as follows: cake layer + dried apricots puree with roasted nuts + sour cream and curd cream + cake layer and so on.
  • Wrap the finished cake in a plastic food wrap and refrigerate for 5-6 hours. Coat the finished cake with any kind of cream to taste (I had cream cheese butter-cream, and I used butter + confectioners sugar + dried apricots puree for decoration.