Honey cake "Pancho"

Honey cake "Pancho" with prunes and nuts is a delicacy that will delight a large company with its taste. The cake turns out to be very tender, melting, with a bright honey taste and rich accents, thanks to nuts and prunes. Try to cook, you will definitely be satisfied!

Ingredients

• For the biscuit:
• Honey - 100-120 g
• Butter - 200 g
• Flour - 320 g (1.5 cups with a volume of 250 ml)
• Eggs - 4 pcs.
• Sugar - 180 g
• Soda - 2 teaspoons
• For cream:
• Sour cream 30-35% - 700-800 g
• Sugar - 200 g
• For filling:
• Pitted prunes - 150 g
• For topping the cake:
• Walnuts - 50 g
• For impregnation:
• Jam syrup - 20 g

Directions

1. We prepare products.
2. Butter and eggs should be at room temperature, and sour cream should be returned to the refrigerator.
3. In the process of cooking, we need parchment paper.
4. Cooking cakes.
5. Put honey in a saucepan and add soda.
6. We put on a slow fire and hold for about a minute. The mass will warm up and foam.
7. Pour sugar into this mass and add butter.
8. Stir until the sugar is completely dissolved.
9. Add eggs one at a time and mix after each.
10. Turn on the oven to preheat to 170 degrees.
11. Gradually add flour, mixing with a whisk.
12. It turns out a thick dough that flows smoothly from the whisk.
13. We need two molds, I use a round detachable with a diameter of 20 cm and a rectangular one with a size of 32x21 cm. We cover both forms with parchment.
14. Put the dough into molds. We send it to the oven preheated to 170 degrees for 25-30 minutes.
15. We check the readiness with a toothpick and let the cakes cool slightly.
16. Then we take the cakes out of the molds and let them cool completely on a flat surface or on a wire rack.
17. We are preparing the stuffing.
18. Combine sugar and sour cream.
19. Whisk for 1-2 minutes.
20. Wash the prunes and cut into random pieces.
21. Grind nuts in a blender.
22. We collect the cake.
23. At the round cake, cut off the bottom 1.5-2 cm high - this will be the basis for the cake.
24. Cut the rest of the round cake and the rectangular cake into cubes.
25. Lay the cake base on a plate. We make a mesh of syrup.
26. Lubricate the cake with sour cream and put a little prunes on it.
27. We dip each piece of biscuit cakes in sour cream and spread in one layer on the base.
28. Thus, we collect the whole cake, alternating pieces of prunes and pieces of cakes, until all the cream is over.
29. I have some biscuit left, I use it for decoration.
30. We rub the remaining biscuit on a fine grater.
31. We decorate the cake with biscuit crumbs and chopped nuts. We send the Pancho honey cake with prunes and nuts to the refrigerator for 10-12 hours.
32. Honey cake "Pancho" is ready.