Prep 30 mins
Cook 3 hrs
Description has turned out long, but actually the pie absolutely not vain and its done simply.
- 350 g butter, softened (no substitutions)
- 350 g granulated sugar
- 3 tablespoons honey
- 6 eggs
- 350 g all-purpose flour, sifted
- 1 tablespoon baking powder
- 500 g sour cream
- 150 g granulated sugar
- pears (pitted and thinly sliced...whatever your family likes best) or plums (pitted and thinly sliced...whatever your family likes best) or peach (pitted and thinly sliced...whatever your family likes best)
- some cognac
- kiwi, sliced
- strawberry, sliced
- pine nuts
- fruit glaze
- Preheat oven to 300F/150C/Gas Mark 2.
- Lightly oil a spring form pan; line bottom and sides with a double layer of parchment paper so that paper is a little bit above the edge of the pan and lightly oil.
- For the cream, mix sour cream and sugar together; set to the side.
- Mix butter, sugar and honey together until light and fluffy.
- Mix in the eggs, one at a time, with 1 tablespoon of the flour.
- Sift flour and baking powder together; add to batter.
- Pour into prepared pan and make the surface level.
- Bake 2.5 - 3 hours until golden, or until toothpick comes out clean.
- Remove from pan, carefully remove paper and let cool on cooling rack.
- Cut cooled cake into 3 layers, lightly sprinkle each with cognac and lay the thinly sliced pears, plums, or peaches on the top of two of the layers.
- Spread a thin layer of the prepared sour cream mixture over the fruits.
- Stack layers, with the fruitless one on top.
- Decorate the top of the cake with the kiwis and strawberries, filling in spaces with fruit glaze.
- Sprinkle pine nuts over the top in a decorative manner.