Set oven to 325 degrees.

Line an 8″ tart pan with parchment paper.

For the filling:

Place the prunes and water in a blender and puree for two minutes.

Transfer to puree to a skillet and cook over medium-low heat, stirring often, until it is thick, about eight minutes.

Scrape into a bowl and refrigerate.

For the cake:

In a stand mixer, using a paddle attachment, whip the butter on medium speed for two and a half minutes.

Add the cream cheese and the sweetener and continue whipping for an additional 2 minutes.

While the butter is whipping, sift the dry ingredients together and set aside.

Separate the eggs and add one egg yolk at a time to the butter mixture.  

 Add the liquor and extracts.

Add the dry ingredients, incorporating one-third at a time.

Take half of the batter and spread evenly in the bottom of the tart pan.

Spread the prune filling evenly over the top of the batter, allowing an inch of space around the outside.

Spread the remaining batter over the top of the filling. 

Take a fork or knife and carefully scrape across the top layer of the batter three to five times, then crosswise at a diagonal three to five times.

Combine an egg yolk and heavy cream together. Using a pastry brush, brush the wash over the top of the cake.

Bake for 20 minutes, then add a piece of flat aluminum foil over the top and bake an additional 20 minutes.

For the egg wash:

1 egg yolk

1 tablespoon heavy cream