Honey Cake “Pancho”

Pancho honey cake 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 flavor and rich accents, thanks to nuts and prunes. Try to cook, you will definitely be satisfied!

Cook: 1 hour 50 mins

Servings: 8

Ingredients

For the biscuit:

Honey – 100-120 g
Flour – 320 g
Eggs – 4 pcs.
Butter – 200 g
Sugar – 180 g
Soda – 2 teaspoon

For the cream:

Sour cream 30-35% – 700-800 g
Sugar – 200 g
Prunes – 150 g
Walnuts – 50 g
Jam syrup – 20 g

Directions

Put honey and soda in a saucepan.
We put on low heat and keep for about a minute. The mass will be heated and foamed.
Put sugar and butter in this mass.
Stir until sugar is completely dissolved.
Add eggs one at a time and stir after each.
Pour flour in parts, stirring with a whisk.
The result is a thick dough that flows smoothly from the whisk. We turn on the oven to heat up to 170 degrees.
We need two shapes, I use a round split (20×20 cm) and rectangular (32×21 cm). Cover with parchment.
We spread the dough in the forms. We send it to the oven for 25-30 minutes at 170 degrees.
We check the readiness with a toothpick and let the biscuits cool slightly.
Then we take out the biscuits from the molds and let them cool completely on a flat surface or on a wire rack.
Combine sugar and sour cream.
Beat for 1-2 minutes.
Rinse the prunes and cut them into arbitrary pieces.
Grind the nuts in a blender.
Cut off the bottom in a round biscuit, 1.5-2 cm high. This will be the basis for the cake.
Cut the rest of the biscuit into cubes.
We put the base for the cake in the dish. We make a mesh of syrup.
Lubricate with sour cream and put some prunes.
We dip each piece of biscuit in sour cream and place it on the base until all the cream ends. I have some biscuits left, I’m using them for decoration.
Thus, we collect the whole cake, randomly placing the remaining pieces of prunes.
Three remaining sponge cake on a fine grater.
Decorate the cake with biscuit crumbs and chopped nuts. We send the cake to the refrigerator for 10-12 hours.
Pancho honey cake is ready.

Enjoy your tea!

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