Ingredients for approx. 12 pieces: 125 ml Armagnac or brandy200 g soft prunes, pitted For the sponge cake: 4 eggs (M)180 g whole sugar extra fine (from sugar beet, health food store, sugar as an alternative)1 pinch of salt150 g ground walnuts100 g fine sponge cake crumbs (alternatively: ground Amarettini)1 tsp. baking powder3 tablespoons walnut oil For the cream: 8 sheets white gelatine700 ml whipped cream80 g sugar2 packets vanilla sugar50 g ground walnuts Also: 100 g sugar100 g walnuts Preparation: 1. Warm the Armagnac, pour it over the prunes and leave it overnight in therefrigerator overni…