Honey Biscuit

  • 4 eggs
  • 50 grams (1.75 ounces) honey
  • 130 grams (4.6 ounces) brown sugar
  • 180 grams (6.35 ounces) flour
  • 10 grams (0.35 ounces) cornstarch
  • Vanilla powder to taste
  • 8 grams (0.28 ounces) baking powder
  • 0.5 teaspoon baking soda


  • 200 grams (7.05 ounces) high-fat dairy cream
  • 250 grams (8.82 ounces) mascarpone
  • 500 grams (17.64 ounces) cream cheese
  • 150 grams (5.29 ounces) powdered sugar
  • Vanilla powder to taste


  • 200 grams (7.05 ounces) prunes
  • 100 grams (3.53 ounces) walnuts
  • 100 grams (3.53 ounces) ground brittle


  • 150 grams (5.29 ounces) sugar
  • 1 tablespoon honey
  • 1 tablespoon glucose syrup
  • 20 grams (0.71 ounces) butter
  • 200 grams (7.05 ounces) nuts


  • Electric Mixer

    Whipping the eggs and cream to the perfect consistency is crucial. An electric mixer saves time and ensures everything comes together smoothly.

  • 18-20 cm Cake Pan

    Use a high-quality cake pan to ensure even baking. Non-stick pans or lining with parchment paper can help with easy removal.

  • Spatula

    A good spatula allows for gentle mixing, which is key to maintaining the airy texture of the batter.

  • Baking Paper

    This helps in making the caramel brittle easily removable and ensures less mess.


Step 1

1. Prepare the Honey Biscuit:
Whip the eggs with brown sugar until fluffy. Heat a cup with honey and baking soda in a water bath. The mass will brighten and foam. Tip: Be careful not to overheat the honey, just warm enough for it to foam. Leave to cool to room temperature, then add to the whipped eggs. Sift dry ingredients (flour, cornstarch, baking powder, baking soda, and vanilla powder) and gently fold into the egg mixture with a spatula. Bake at 170 °C (340 °F) for 40-60 minutes in a cake pan 18-20 cm in diameter. The baking time depends on your oven, so check for doneness with a dry toothpick after 40 minutes.
Tip: Do not open the oven door too frequently as this might cause the cake to deflate.

Step 2

2. Prepare the Cream:
Ensure all ingredients are cold. Whip the high-fat dairy cream and powdered sugar until stiff peaks form. Add cream cheese and continue to whip until smooth, then add the mascarpone and whip again for a couple more minutes.Tip: If the mixture is too thick, you can add a bit of cold milk to adjust the consistency.

Step 3

3. Prepare the Filling:
Soak prunes for half an hour in 3 tablespoons of brandy, rum, or almond liqueur. Roast walnuts and grind them.Tip: Ensure the prunes are pitted and the walnuts are finely ground for a smoother filling texture.

Step 4

4. Prepare the Brittle:
Combine all ingredients except for the nuts in a saucepan and simmer over low heat for about 10 minutes until caramelized to a rich, golden color. Fry the nuts, place them on baking paper, and pour over the caramel mixture. Allow the brittle to cool, then break into pieces and crush the required amount into crumbs.Tip: Store leftover brittle in an airtight container in the fridge.

Step 5

5. Assemble the Cake:
Cut the sponge cake into three layers. Soak each layer with honey syrup (100 ml of boiled water mixed with 1 tablespoon of honey). Cut the prunes into smaller pieces and layer them with the cream, walnuts, and brittle crumbs between the cake layers. Opt for high-quality prunes for the best flavor. Tip: Ensure no seeds are left in the prunes.
The leftover brittle can be stored in an airtight container in the fridge.
Note: Regular nuts might get a bit soft, whereas brittle will remain crunchy, adding a delightful texture contrast.


**Serving suggestions for your Honey Biscuit Cake can elevate the entire experience.** 🍰 First off, make sure to serve it chilled; this allows the flavors to meld beautifully and makes slicing a breeze.

💡 **Pair it with fresh fruits** like strawberries or raspberries for a refreshing contrast to the rich cream.

🍹 **For a more indulgent experience**, drizzle a bit of honey on the plate and serve with a scoop of vanilla ice cream. The combination is divine!🍯

🎉 **Hosting a gathering?** Serve small, individual slices on a platter decorated with edible flowers and mint leaves. It will look as amazing as it tastes!


**Gluten-Free Variation 🌾**: Replace the regular flour with a gluten-free flour blend. Ensure your baking powder and baking soda are gluten-free as well.

**Vegan Variation 🌱**: Use flaxseed or chia seeds with water as an egg substitute and use plant-based cream, cream cheese, and mascarpone. Opt for agave syrup or maple syrup in place of honey.


  • How do I know when the cake is done baking?

    Check for a dry toothpick inserted in the center. It should come out clean or with a few crumbs, but no wet batter.

  • Can I make this recipe without an electric mixer?

    Yes, you can. However, it will require more effort and time to achieve the same level of fluffiness with a whisk.

  • How can I avoid my cream mixture becoming runny?

    Make sure all your ingredients are cold. Whip the cream and powdered sugar until they form peaks before adding the other cheeses.

  • Why is my brittle not setting properly?

    Ensure you cook it to a caramel color and gummy state, and allow it to cool completely before breaking it into pieces.

  • Can I store the leftover cake?

    Absolutely! Store it in an airtight container in the fridge. It keeps well for up to 3-4 days.

  • What's the best way to cut this cake?

    Use a sharp, non-serrated knife. For clean slices, wipe the knife with a warm, damp cloth between cuts.

Nutrition facts

Honey cake with prune, brittle & nuts
Recipe Yield:12 servings
Calories:Approx. 400-450 calories per serving
Calories (Min - Max):400 - 450
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:40g
Total Sugars:30g