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: (original version)
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. Add the softened butter, the liquid honey, and the baking soda mixed with vinegar. Gradually add the flour until you have a soft dough. Roll the dough into thin layers and bake at 350°F (180°C). Aim for 6–8 layers—I ended up with six. The layers bake quickly.
For the frosting:
For this version, make a simple frosting from 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 cooking syrup to thin the mixture slightly.
Spread the prune mixture on a layer, sprinkle with chopped peanuts, spread the frosting, and top with another layer. Repeat for all layers. Let the cake sit in a warm place for a few hours to settle and soak up the flavors, then move it to a cooler spot.
