Classic Honey Cake with Prunes

Baking and Desserts | Russian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, a pastry chef at the Grand Café.

Ingredients

Honey - 4.4 oz
Butter - 4.4 oz
Sugar - 13.2 oz
Chicken Egg - 4 pieces
Activated Baking Soda - 0.7 oz
Meyer Lemon Juice - 0 fl oz
Wheat Flour - 30 oz
Sweetened Condensed Milk with Coffee - 12.7 oz
Powdered Sugar - 5.3 oz
Sour Cream - 14.1 oz
33% Cream - 20 fl oz
Pitted Wild Apricots - 3.5 oz

Step by Step guide

Step 1

Melt the sugar, honey, and butter in a double boiler until the sugar is completely dissolved.

Step 2

Dissolve the baking soda with lemon juice, then add it to the bowl with honey, sugar, and butter, and mix well. Continue to heat over a water bath, stirring, until it reaches a caramel color. Then let it cool slightly.

Step 3

Add the eggs to the mixture and stir. Gradually incorporate the flour, first using a spatula, then using your hands. The dough should be soft and pliable.

Step 4

Divide the dough into 8 equal pieces and roll them out on parchment paper to a thickness of 1–2 mm, then cut out circles. Transfer them together on the parchment to a baking sheet and place in an oven preheated to 356°F for 5–7 minutes. Once baked, score the hot flatbreads once more. Repeat this process for all the flatbreads and allow them to cool.

Step 5

Whip the boiled condensed milk with powdered sugar until smooth.

Step 6

In a separate bowl, whip the cream until soft peaks form. Combine the condensed milk with the sour cream, then fold in half of the whipped cream. Mix well, then gently add the remaining whipped cream and stir until smooth and homogeneous.