Ingredients

Honey biscuit
eggs
4pc
honey
50g
1.75oz
3.35tbsp
brown sugar
130g
4.55oz
0.52cup
8.71tbsp
flour
180g
6.30oz
0.72cup
12tbsp
cornstarch
10g
0.35oz
0.67tbsp
vanilla powder
to taste
baking powder
8g
0.28oz
0.54tbsp
baking soda
0.5tsp
Cream
high-fat dairy cream
200g
6.76fl oz
mascarpone
250g
8.75oz
1cup
16.75tbsp
cream cheese
500g
17.50oz
2cup
33.50tbsp
powdered sugar
150g
5.25oz
0.60cup
10tbsp
vanilla powder
to taste
Filling
prunes
200g
7oz
0.80cup
13.40tbsp
walnuts
100g
3.50oz
0.40cup
6.70tbsp
ground brittle
100g
3.50oz
0.40cup
6.70tbsp
Brittle
sugar
150g
5.25oz
0.60cup
10tbsp
honey
1Tbs
glucose syrup
1Tbs
butter
20g
0.70oz
1.34tbsp
nuts
200g
7oz
0.80cup
13.40tbsp

Method

Honey biscuit

  • Whip the eggs with sugar until fluffy. Heat a cup with honey and baking soda in a water bath.
  • The mass will brighten and foam. Leave to cool to room temperature, then add to the whipped eggs. Sift dry ingredients and use a spatula to mix into the sweet mixture. Bake at 170 °C (340 °F) for 40-60 minutes. Cake pan 18-20 cm in diameter. The time depends on the oven, when 40 minutes passes check for a dry toothpick.

Cream

  • All the ingredients must be cold. Whip cream and powdered sugar until peak, add cream cheese, whip until smooth and add mascarpone cheese. Whip again for a couple of minutes.

Filling

  • Soak steamed prunes for half an hour in 3 tbsp/l of brandy, rum or almond liqueur. Roast nuts and grind.

Brittle

  • Combine everything, except the nuts, and simmer for about 10 minutes over low heat until caramel color and a gummy state. Fry the nuts, put on a baking paper and cover with caramel. Break the cooled brittle into pieces and crush the required amount into crumbs.

Cake assembling

  • Cut the sponge cake into three layers, soak each one with the honey syrup (100 ml of boiled water + 1 tbsp/l of honey).
  • Cut the prunes into pieces and put them on the cream together with nuts and brittle crumbs.
  • The taste of the cake depends on the quality of prunes, choose the best one. Be sure to check prunes carefully so that no there are no seeds in them.
  • Leftover brittle are perfectly stored in the fridge in an airtight container.
  • You may wonder why there are nuts and brittle (roasted candied nuts). Regular nuts will get a little soaked, and the brittle will stay crunchy.