Ingredients

Honey biscuit
eggs
4 pc
honey
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
brown sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
flour
0.75 cup
180 g
6.30 oz
5.94 fl oz
cornstarch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
vanilla powder
to taste
baking powder
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
baking soda
0.50 tsp
2.46 ml
Cream
high-fat dairy cream
0.75 cup
200 g
7 oz
6.60 fl oz
mascarpone
1 cup
250 g
8.75 oz
8.25 fl oz
cream cheese
2 cup
500 g
17.50 oz
16.50 fl oz
powdered sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
vanilla powder
to taste
Filling
prunes
0.75 cup
200 g
7 oz
6.60 fl oz
walnuts
0.50 cup
100 g
3.50 oz
3.30 fl oz
ground brittle
0.50 cup
100 g
3.50 oz
3.30 fl oz
Brittle
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
honey
1 Tbs
glucose syrup
1 Tbs
butter
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
nuts
0.75 cup
200 g
7 oz
6.60 fl oz

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.