Medovik with prunes and walnuts with sour cream

12 servings
4 hours

Put the butter in a saucepan, add a pinch of salt to it, the entire portion of honey, cognac and soda, which we extinguish with vinegar. We put it on a medium fire and wait for the oil to melt. As the oil and honey melt, the mass will begin to foam, and so it should be. We constantly stir with a fork to avoid burning. Gradually, the mixture acquires a caramel hue, thanks to this, the cakes themselves become dark. Ideally, we achieve a delicate golden color. We stir constantly, otherwise honey can start to burn. As soon as the desired color is reached, remove from the fire and leave to cool. While the mixture cools, break the eggs into the bowl of the mixer, add sugar and beat until a stable foam is obtained. Pour the honey mixture into egg, mix with a spatula or whisk until evenly combined. We start adding flour (pre-sifted), we do it gradually in small portions. We pour 400 grams, intervene everything, pour the remaining 100 grams onto the surface of the table, lay out the dough on it and start kneading with our hands. When all the flour is absorbed, you get a soft dough that will not stick to your hands. Wrap it in film and send it to the refrigerator for 2 hours. While there is time, you can do cream. Transfer thick, fatty sour cream into the bowl of the mixer, add vanilla sugar and powdered sugar (it is better to sprinkle it with parts so that it is not too sweet). Beat until creamy and send to the refrigerator. We divide the cooled dough into equal parts, the optimal amount is 8-10 pcs. We sprinkle flour on the table, roll it out subtly, cut out a circle in the shape of a cake, remove the trimmings to the side. We also sprinkle the baking sheet with flour or line with a silicone mat. We shift the bark on it, heat it up a little with a fork all over the surface. We put the bark trimmings around, they will be useful for decorating the cake. Honey cakes are baked very quickly, after 5 minutes you can get it out. We shift the finished cake onto one plate, trim onto another and bake the next. We continue until we bake all the cakes. We will supplement the taste of the cake with nuts and prunes. Walnuts are crushed a little and calcined in a dry pan, prunes without seeds are cut into strips. The corgi cooled down, the cream too, you can start assembling the cake. Lay out the lower bark, lubricate it with cream, sprinkle prunes and nuts on top, cover with the next bark. So we continue until all the corgi are used. Transfer the baked bark trimmings into a bag and crush with a rolling pin. Grease the top cake and sides only with cream, without prunes and nuts. We sprinkle the top and sides with crumbs, decorate the top with berry assortments, strawberries, blueberries and blackberries look best here. Of course, you can decorate differently - everything to your own taste. We put the cake in the fridge all night so that it soaks well. You can serve at the table in the morning. Enjoy your meal!