Gaby
Ingredients:
Pan size: 9×15 inches (24×38 cm)
For the layers:
3 eggs
1 cup sugar
3.5 oz (100 g) butter
3 tablespoons liquid honey
1 tablespoon baking soda + vinegar
4-6 cups flour
Frosting: (as originally stated)
10.5 oz (300 g) butter
2 cups powdered sugar
24.5 oz (700 g) sour cream
10.5 oz (300 g) prunes
1 cup peanuts (chopped)
For the layers:
Beat the eggs with the sugar, then add the softened butter, liquid honey, and the baking soda mixed with vinegar. Gradually incorporate the flour to form a soft dough. Roll out thin layers and bake at 350°F (180°C) for 6-8 layers (I ended up with 6). The layers bake quickly.
For the frosting:
I made a different frosting—just butter and sweetened condensed milk. Wash the prunes, cover them with water, add about 2 tablespoons of sugar, and cook for a few minutes until softened. Blend the prunes until smooth, adding some of the syrup from cooking them to achieve a slightly thinner consistency.
Spread the prune mixture on a layer, sprinkle with chopped peanuts, then spread with frosting and top with another layer. Repeat this process for all layers. Let the cake sit in a warm place for a few hours to rise and soak in the flavors, then move it to a cooler spot.
