4 egg yolks
1 tbsp. fresh lemon juice
3/4 c. light or dark brown sugar, firmly packed
1 c. sifted whole wheat flour
3 egg whites

TOPPING:

1/2 c. sliced almonds
1/4 c. butter
1/4 c. honeytbsp. milk

FILLING:

2 tbsp. honey
3 lg. fresh plums, sliced
1 (8 oz.) pkg. cream cheese, softened to room temp.

To make cake: Preheat oven to 300 degrees. Beat egg yolks until thick and pale yellow. Add lemon juice, sugar and flour; blend thoroughly.

Beat egg whites until they hold stiff peaks that turn over at the ends; fold into cake mixture. Place in 9 inch cake pan with the bottom lined with wax paper. Bake in preheated 300 degree oven for 40 to 45 minutes or until cake tests done.

Cool in pan on rack for 8 minutes. Remove from pan, place on rack and remove wax paper; cool completely. Split cake horizontally into 2 layers.

To make topping: Combine almonds, butter, honey and milk in a small saucepan. Cook over low heat, stirring constantly, until bubbly, about 3 minutes.

Place top layer of cake on cookie sheet and spread honey-nut mixture over top. Place about 8 inches under broiler and broil 3 or 4 minutes or until honey-nut mixture bubbles and nuts brown slightly. Cool until glaze hardens.

To make filling: Heat honey in small saucepan. Stir in unpeeled sliced plums. Simmer over low heat until plums are glazed and just barely tender, stirring occasionally. Cool.

Beat cream cheese until fluffy. Fold in glazed plums and enough of the juice to make the mixture the proper consistency for spreading. Spread on other layer.

Top with glazed layer and refrigerate until serving time. Makes 6 servings.