Form size: 25×35 cm (approximately 10×14 inches)
Flatbreads: 3 pieces
Eggs: 4
Butter or spread: 200g (about 7 oz)
Sugar: 2 tablespoons
Honey: 4 tablespoons
Baking soda: 2 teaspoons
Flour: 4.5-5 cups
Frosting:
Homemade sour cream: 700g (about 24.7 oz)
Powdered sugar: 150g (about 5.3 oz)
Lemon zest
Dried plums (prunes): 200g (about 7 oz)
For the Layers:
Melt the butter, honey, and sugar in a double boiler.
Add the lightly beaten eggs, mix well, then quench the baking soda with lemon juice and quickly pour it into the mixture.
Once the mixture cools, gradually add the flour and knead a soft dough, dividing it into 3 parts.
Stretch each part into the prepared parchment-lined form and bake at 180°C (about 350°F) for 15-20 minutes.
For the Frosting:
Whip the sour cream with powdered sugar, then add the lemon zest and the soaked and chopped prunes. Spread this mixture between the layers.