“Description has turned out long, but actually the pie absolutely not vain and its done simply.”
3hrs 30mins

Ingredients Nutrition


  1. Preheat oven to 300F/150C/Gas Mark 2.
  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.
  3. For the cream, mix sour cream and sugar together; set to the side.
  4. Mix butter, sugar and honey together until light and fluffy.
  5. Mix in the eggs, one at a time, with 1 tablespoon of the flour.
  6. Sift flour and baking powder together; add to batter.
  7. Pour into prepared pan and make the surface level.
  8. Bake 2.5 - 3 hours until golden, or until toothpick comes out clean.
  9. Remove from pan, carefully remove paper and let cool on cooling rack.
  10. 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.
  11. Spread a thin layer of the prepared sour cream mixture over the fruits.
  12. Stack layers, with the fruitless one on top.
  13. Decorate the top of the cake with the kiwis and strawberries, filling in spaces with fruit glaze.
  14. Sprinkle pine nuts over the top in a decorative manner.

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