Dough
- 1 egg
- 1 cups sugar
- 50 g butter
- 1 tablespoon honey
- 3 tablespoons milk
- 2 cups flour
- 0.5 teaspoon baking soda
Cream
- 1.4 kg sour cream, 30%
- 1.3 cup sugar
- 1 vanilla bean, seeds only
- 600 g prunes, sliced
- 1.3 cup walnuts, ground
For the dough, mix the egg, honey, butter, milk and 1 cup of sugar. Put the mixing bowl inside of a pan filled with boiling water. Stir slowly till the mixture is hot. Make sure the water is boiling all the time. Then add baking soda and flour and stir again till the dough is uniform. Leave the dough in a cold place for a couple of hours.
Divide the dough into 8 to 10 pieces and bake thin flat shortcakes in the oven preheated to 400F. It takes about 2 minutes to bake one shortcake. It is ready when its colour is light to medium brown. The surface of the tray should be covered with flour before you put the rolled out dough on it. Otherwise the shortcake will not come off the tray when baked. For the same reason the shortcakes should be removed from the tray as soon as they are taken out of the oven. Baked shortcakes should be crispy when cooled.
For the cream, take half of walnuts and mix with sour cream, 1 cup of sugar, prunes and vanilla seeds.
Spread the cream over the shortcakes and form a nice cake. Cover the sides with cookies crumbs (you can use one of the shortcakes for this purpose, or baked leftover dough that could not be formed into a shortcake).
Cover the top with the rest of walnuts. Put in the fridge for a couple of hours.