Crust

1. Blend biscuits with cinnamon, honey and melted butter; work the dough with one hand.
2. Place some of the dough in the casserole, shaping the edges first, then the bottom.
3. Place the casserole in the fridge for at least 30 minutes

Cream

1. Mix Robiola cheese with sifted ricotta cheese.
2. Stir and add yoghurt, sugar, grated lemon rind, vanilla, eggs (one at a time), cream and -for last- sifted flour.
3. Pour half of the cream in the casserole and add ¾ of the prunes, then pour the rest of the cream.
4. Bake in pre-heated oven at 160°C for 55 minutes, keeping the oven door open for a further 5 minutes, to let the steam out.
5. 10 minutes before it finishes baking, decorate the top with the remaining prunes.

Cooling and Tasting

1. Remove the cake from the oven and let it cool down for at least 3-4 hours, then place it into the fridge for another 2-3 hours.
2. Take it out of the fridge 20 minutes before serving.

The cake can be decorated with raspberry or strawberry marmelade, fruit or chocolate.
It is to be consumed by a maximum of 2-3 days and preserved in the fridge.