Russian Walnut Prune Honey Cake

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line two 8-inch cake pans with parchment.
2. In a large bowl, beat the sour cream, eggs, oil, honey and vanilla on medium speed for a few minutes until smooth.
3. Sift the flour, baking soda, baking powder and salt into the wet mixture and mix for about 1 minute, just until a smooth batter forms.
4. Divide the batter evenly between the two pans. Bake for 32 to 34 minutes, until a toothpick inserted in the centre comes out clean.
5. Cool the layers in the pans for about 5 minutes, then move them to a wire rack to cool completely.
6. For the frosting, beat the softened cream cheese until smooth, then mix in the sour cream and vanilla for about a minute.
7. In a separate bowl, whip the chilled heavy cream and confectioners' sugar for 4 to 5 minutes, until stiff peaks form.
8. Add the cream cheese mixture to the whipped cream and whisk on high for 30 seconds to 1 minute, scraping down the bowl, until thick and creamy.
9. If the frosting gets too soft, chill it for 15 to 30 minutes and whisk again.
10. Finely dice 1 cup of walnuts and dice 1 cup of prunes for the filling.
11. Level each cooled layer, then split each in half horizontally to get 4 layers.
12. Spread about 1 cup of frosting on a layer, then scatter a third of the walnuts and prunes over it. Repeat with the next 3 layers.
13. Coat the outside with a thin crumb layer of frosting and chill for about 30 minutes.
14. Spread a final layer of frosting over the outside and smooth it. Decorate with more diced walnuts, melted chocolate and dollops of whipped cream.
15. Refrigerate the assembled cake overnight, or for at least 4 hours, before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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