Moist and spongy, this cake from Ukrainian cookbook author Anna Voloshyna is a beloved childhood favorite. Here, the traditional eight-layer version is simplified to six layers. The cake’s caramel-like honey notes are beautifully complemented by a slightly tangy sour cream frosting infused with vanilla. Chopped prunes studded throughout the cake add a fruity element and a pleasantly jammy texture between layers of creamy frosting and soft cake. Baked cake scraps are pulsed with toasted hazelnuts and cinnamon to create a flavorful crumb that is pressed onto the sides of the cake, adding a nutty, toasty finish to this striking dessert. For a stronger honey flavor, swap clover honey for wildflower honey. 

How do you toast hazelnuts?

It’s best to toast all nuts in the oven. Toast the hazelnuts on a baking sheet in the lower third rack of your oven at 350℉ for about 10 to 12 minutes, or until they are golden brown and fragrant. 

What is clover honey?

Clover honey, a light-colored variety made from clover flowers, is one of the most popular types of honey. It has subtle notes of cinnamon and nutmeg, with a mild floral flavor that is less intense than wildflower honey.

Notes from the Food & Wine Test Kitchen

Freezing the prunes keeps them firm and makes them easier to cut into small pieces.

Place parchment paper around the cake while decorating to make cleanup easier when sprinkling the cake crumbs on top. 

Make ahead

Store dough wrapped in an airtight container in the refrigerator for up to one day. 

Make the frosting up to three days in advance and store it in an airtight container. Place a layer of plastic wrap directly on the surface of the frosting to prevent a skin from forming.