Honey cake “Pancho”: recipe

Preheat oven to 180°C. Line a deep baking tray measuring approximately 35 x 25 cm with parchment.

Melt honey and butter in a saucepan. Add baking soda and mix thoroughly. Cool.

Beat the eggs and sugar with a mixer until light foam forms. Add honey and butter.

Combine the flour with salt and gently fold into the egg mixture with a spatula.

Pour onto a baking sheet and bake for 25-30 minutes. Cool.

Check readiness with a toothpick: it should remain clean.

Using a pastry ring or knife, cut out a round base from the cake. Cut the rest of the biscuit into cubes.

Cut off the top of the round base and grind into crumbs using a food processor or blender.

Pour boiling water over prunes for 20 minutes. Drain and chop.

For the cream, beat the cold cream with a mixer until thick.

Separately, beat sour cream with powdered sugar until the latter dissolves. Using a spatula, carefully fold in the cream.

Cover a deep bowl with cling film.

Set aside and refrigerate 6 tablespoons of cream. Mix the rest with pieces of cake.

Place some of the mixture into a bowl. Sprinkle with prunes. Continue alternating layers. Finally cover with a round base.

Cover the cake with cling film. Lightly compact and refrigerate for 4 hours.

Turn the frozen cake over onto a plate, remove the bowl and remove the film.

Cover with remaining cream. Garnish with biscuit crumbs and whole prunes.

Sprinkle with walnuts and candy beads if desired.

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