For the dough:
2 cups flour
2 cups sugar
2 cups of yogurt
2 tablespoons of honey (the honey to melt, if it is thick)
sachet of baking powder
For the cream:
2 large cans of sour cream ( about a liter) 20-25% (thick)
1/2 Cup sugar
one of a handful of prunes, apricots and raisins
150 grams roasted almonds
The cooking process:
Mix together: flour, sugar, yogurt, eggs, honey and add baking powder. Beat with a mixer.
Divide the dough into two parts. Bake in the oven for two cakes.
The finished cake to cool and cut lengthwise into 2 parts (here they are porous happened)
While baked cakes, scrolling through a meat grinder prunes, dried apricots and raisins (I only prunes). Mix. Finely chop the almonds (I had not).
For the cream, mix the sour cream with sugar. Whisk well allow to stand for that sugar has melted and again stir.
Sugar can be replaced with powdered sugar and sour cream you can take less. And since we sour cream is not love, then I took the sour cream in half with cream (35%) and all fluffed up from the sea. powder.
On cold(!!!) cakes put the cream, sprinkle with nuts (I have no nuts… wasn’t much) and twisted dried fruits:
And so all the cakes. Sides to cover.
Decorate according to your taste. I Boca sprinkled chips (left over from «the Ladies ‘whim»), and the top nuts and dried fruit.Allow to stand for a bit ( while I do the dishes and clean the kitchen) warm and then in the fridge.
Before giving on a table it is better to let stand a few hours to thoroughly soaked.