Culinary recipes and photo recipes. Cake with prunes and walnuts: recipe. Honey cake with prunes and walnuts How to bake a cake with prunes and nuts

There are cakes that only experienced cooks can do, but there are also those that even a beginner can easily handle. It is this kind of homemade cake that we will introduce you to in this recipe. Chocolate cake with nuts and prunes is quick and easy to bake, and as simple as possible to assemble and decorate. And with all this, it turns out very tasty. Chocolate, prunes and nuts make the cake taste bright and rich.
Of course, for a large-scale holiday feast, this chocolate cake is somewhat simple in appearance, but for a friendly or family tea party it is ideal.

Taste Info New Year's recipes / Cakes and pastries

Ingredients

For the test:
3 eggs;
300 g sour cream (any fat content will do);
200 g sugar;
1 teaspoon with a small amount of baking soda;
25 g cocoa;
210 g flour;
100 g prunes;
80 g nuts.
Cream:
180 g soft butter;
150 g sugar;
egg;
50 g flour;
700 ml milk;
dark chocolate (for decoration).

How to make chocolate cake with prunes and walnuts

Beat granulated sugar and eggs into a fluffy foam. The mass should be light and airy.

Add sour cream and soda slaked with vinegar. Gently but thoroughly work through the mixture with a whisk.

Add cocoa to the flour, mix well and sift through a sieve directly into the cup with the dough. After kneading until smooth, you get a liquid dough.

Then add finely chopped prunes and chopped nuts to the dough. Stir.

Transfer all the dough into a 26 cm mold, the bottom of which must be covered with a piece of baking paper. Bake at 170 degrees for about 35-40 minutes. The cake turns out high and airy. Let it cool a little and take it out of the mold. Then place it on a wire rack until it cools completely.

While the cake is resting, prepare the cream. Cook the custard part first. To do this, mix sugar with egg and flour, add milk and cook until thick. Let cool to room temperature.

In a separate bowl, beat soft butter. Then, in small parts, begin to add custard to the butter mixture. Stop whipping only when the custard part completely enters the butter. The cream turns out light and airy, you don’t notice any oily heaviness in it.

Now you prepare the chocolate cake for assembling the cake. First, using a long knife, cut off a layer no more than 1 cm thick from it. This will be the base of the future cake. Cut everything else into cubes with a side of about 3 cm.

Place the base cake on the dish and grease it with cream. Coat the edges especially well so that they do not turn out to be dry.

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Then lay out the pieces, first dipping them into the creamy mixture. Collect the cake in a mound.

Then simply sprinkle the cake with chopped nuts and randomly pour melted chocolate over it.

That's it, chocolate cake with nuts and prunes is ready. Now it takes several hours for it to soak well. This is how you can quickly and easily bake a homemade cake and delight your friends and family with its delicate taste.

I decided to make a cake with prunes and walnuts not in the traditional way, but with two types of sponge cake, namely dark and light. Usually such a cake is made only from dark sponge cake. I'll deviate a little from the recipe and make it my own. So for this we will need the following products. I won’t list it, everything is in the recipe and in the photo.

Let's start cooking. Separate the yolks from the whites. Take two yolks and 125 grams of sugar, a pinch of salt and mix with a mixer.

Then add softened butter to this mixture and beat.

Next, add a tablespoon of sour cream and beat again.

Sift 125 grams of flour, add vanillin and baking powder.

Gradually add flour to the mixture of eggs and butter, stir until smooth.

Pour the finished mixture into a mold greased with margarine.

We bake another sponge cake in the same way, but with the addition of cocoa powder.

We will have two biscuits, white and brown. Cut the brown and white cakes into two parts and soak them in liqueur.

I didn't have much liquor, so I soaked it partially. But it’s not scary, the cream will be sour cream, so the cake will soak well. For now, let's leave the cakes alone and move on to the nuts. Chop the nuts with a knife.

Then we take the prunes, rinse them under hot water or soak them in water for half an hour in advance so that they are soft. I soaked it. Chop the prunes with a knife as finely as possible.

Mix sour cream with one glass of sugar.

Let's start assembling the cake. Place the dark crust on the dish first.

We spread some of the prunes and walnuts on it, then sour cream and sugar.

Next is a white sponge cake. Top it again with prunes and walnuts, sour cream.

So let’s assemble the cake alternating layers with filling until the end.

Decorate the top with the same sour cream and prunes, or with chocolate glaze. I had sour cream left over, so I garnished it with prunes and nuts.

The result is such a magnificent cake. Well, here’s a cross-sectional view.

Bon appetit everyone!

Cooking time: PT02H00M 2 hours

Approximate cost per serving: 70 rub.

Almost all of us are familiar with the taste of sponge cake with prunes and walnuts. This delicate, exquisite dessert is prepared according to several different recipes. The most interesting options will be discussed in today's publication.

Baking a lush sponge cake is not as difficult as many inexperienced housewives think. This dough usually contains sugar, eggs and flour. In some cases, the last ingredient is partially replaced with starch. To give the finished product an unusual aroma, vanillin, orange, lemon or rum essence is often added to the dough.

It is recommended to cool the eggs before you start beating them. You can add a couple of drops of lemon juice to the whites, and a pinch of salt to the yolks. Many young housewives mistakenly add baking soda to the biscuit base. This is strictly forbidden, since the splendor of a homemade cake with walnuts and prunes is easily achieved thanks to air bubbles formed as a result of prolonged beating of eggs. To prevent lumps of dough from appearing in the finished product, flour should be added gradually.

To prevent the freshly baked cake from settling, it should not be immediately removed from the switched off oven. Let him stand in it for at least half an hour with the door open. To ensure that the baked biscuit is easily removed from the mold, you must use foil or oiled parchment.

Option with cocoa

Using the technology described below, a very fluffy dessert with a light and delicate structure is obtained. The sweetness of the cakes is successfully combined with sour, slightly smoked dried fruits, creating a truly unforgettable taste. The recipe for chocolate cake with prunes and nuts requires the availability of a certain food set, so make sure in advance that you have on hand at the right time:

6 chicken eggs.
200 grams of flour.
100 g cocoa.
400 grams of sugar.
300 milliliters of thick sour cream.
200 grams of boiled condensed milk.
150 g each of prunes and peeled walnuts.

Process description

You need to start preparing a cake with walnuts and prunes, the step-by-step recipe of which can be found in today’s article, by baking the base. Pre-cooled eggs are separated into whites and yolks. The first ones are whipped into a dense foam, the second ones are combined with sugar and also processed with a mixer. Then the protein mass is carefully introduced into the bowl with sweet yolks and they begin to gradually add cocoa and sifted flour. Half of the resulting dough is placed in a heat-resistant form, greased with butter, and baked at one hundred and seventy degrees for half an hour. The remaining mass is also used to make a cake.

After the biscuits have cooled completely, cut them in half. As a result, you should end up with four approximately identical cake layers. Each of them is coated with cream consisting of sour cream, boiled condensed milk, chopped nuts and chopped dried fruits. After this, the cakes are stacked on top of each other. After this, the dessert is decorated with chocolate chips and put in the refrigerator. To make the homemade cake with prunes and nuts, the recipe for which will probably end up in your personal cookbook, softer and more tender, leave it for several hours so that it is thoroughly soaked.

Option with butter

We bring to your attention another interesting interpretation of a delicious homemade dessert. This option is slightly different from the previous one, so inspect the contents of your own refrigerator in advance. This time it must contain:

250 grams of flour.
4 eggs.
250 milliliters of sour cream.
A couple of glasses of sugar.
250 grams of prunes.
A glass of shelled walnuts.
Standard stick of butter.
15 grams of baking powder.
Vanillin packet.
30 grams of cocoa.

This recipe for cake with walnuts and prunes makes 8 servings. Therefore, if you are expecting guests to arrive, you can bake not one, but several desserts.

Sequencing

Combine the eggs with half the available sugar and beat well with a mixer. Then add soft butter and mix until smooth. Flour, baking powder and vanillin are gradually added to the resulting mass. The finished dough is divided into two approximately equal parts and cocoa is added to one of them. Then cakes are baked from it and each of them is cut in half.

Since this recipe for a cake with prunes and walnuts requires cream, it’s time to start preparing it. To do this, combine sour cream with the remaining glass of sugar and beat with a mixer. Each sponge cake is coated with the resulting cream, sprinkled with chopped nuts and pre-steamed and chopped prunes. The top of the cake can be decorated with whipped cream or boiled condensed milk.

Option with chocolate cream

Using this technology, you can relatively quickly bake an airy sponge cake with aromatic lemon soaking. The delicate taste of the cakes harmonizes perfectly with chocolate cream and dried fruits. Since this recipe for a cake with prunes and walnuts requires the presence of a certain food set, make sure in advance that you have in your home:

6 eggs.
250 grams of sugar.
8 tablespoons of drinking water.
200 grams of flour.
A couple of full tablespoons of starch.
One packet of vanillin and baking powder.
A pinch of salt.

To prepare the impregnation you will need:

50 milliliters of lemon juice.
100 grams of sugar.
1500 milliliters of water.

Plus, this recipe for a cake with prunes and walnuts requires the presence of cream. To make it, prepare in advance:

300 grams of sugar.
A couple of tablespoons of starch (heaped).
400 milliliters of cow's milk.
A heaping tablespoon of flour.
300 grams of butter.
3 tablespoons cocoa.
100 grams of prunes and peeled walnuts.
Vanillin packet.

Cooking algorithm

Pre-cooled eggs are carefully separated into whites and yolks. The first ones are added with salt and beaten until stable peaks appear, the second ones are ground with sugar and vanillin. Then the required amount of hot water, sifted flour, baking powder and starch are added to the yolks. The egg whites, beaten with salt, are carefully mixed in there.

The finished dough is placed in a refractory springform pan, lightly greased with oil, and placed in the oven. Bake the biscuit at standard temperature for no longer than forty minutes. The browned and completely cooled cake is cut into three parts. Each of them is soaked in syrup made from water, lemon juice and sugar.

Now it's time to make the cream. To prepare it, pour milk into a thick-bottomed saucepan. Vanillin, sugar, starch and flour are also added there. All this is sent to the stove and boiled over low heat, remembering to stir constantly. The resulting mass is removed from the burner, tinted with cocoa and cooled. Add softened butter to the almost finished cream and beat well.

Each of the cakes is greased with the resulting chocolate mass, sprinkled with chopped nuts and chopped prunes. After this they are stacked on top of each other. The top and sides of the finished sponge cake are smeared with cream and decorated at your discretion. Before serving the dessert, it is kept in the refrigerator for at least eight hours.

Cake with prunes and walnuts: reviews from culinary experts

Everyone who has at least once tried to bake such a dessert assures that the process of preparing it does not require any specific skills. It is extremely important to pay attention to the quality and freshness of the products used.

Depending on the recipe and the chef’s intentions, prunes can be cut into slices, chopped into strips or crushed to a puree. The main thing is that dried fruits complement the taste of the other ingredients. As for the cream, most experienced housewives recommend using butter, custard or sour cream version. They are the ones that go best with delicate sponge cakes and make them softer.

Chocolate cakes combined with airy sour cream, filled with prunes and walnuts, covered with dark chocolate glaze. Everyone will like the cake, because... it plays on the popular, win-win and beloved combination of prunes and chocolate.

Ingredients for a cake with a diameter of 16-18 cm

Biscuit

Flour - 190 g;
Soda - 1 tsp;
Salt – 3/4 tsp;
Cocoa - 40 g;
Sugar - 220 g;
Medium egg – 2 pcs;
Butter - 90 g;
Milk - 210 ml;
Wine vinegar - 3/4 tbsp.

Cream

Sour cream 22% - 350 g;
Powdered sugar – 85 g;
Butter – 40 g;
Cream thickener – 1 sachet.

Filling

Prunes – 40 pcs (200 g) + for decoration 30 g (8 pcs);
Walnuts – 100 g + 10 g for decoration.

Glaze

Butter – 50 g;
Sugar – 2 tbsp;
Heavy cream or sour cream – 5 tbsp;
Cocoa without sugar - 4 tbsp.

How to make a cake

Chocolate cakes

1. Combine flour, soda, salt, sugar and cocoa. Mix.

2. Add egg, soft butter, milk and wine vinegar. Mix with a mixer until smooth.

3. Grease the mold with butter and sprinkle with flour. Pour in the dough. Bake at 180 C for 25-30 minutes.

4. Cool the finished cake first in the pan (10 minutes), then on a wire rack until completely cool. Wrap in film and refrigerate overnight.

5. In the morning, cut the whole cake into 3 even cakes.

Cream

1. Beat chilled sour cream until light foam with half the powdered sugar and cream thickener.

2. Beat soft butter at room temperature with the other half of the powdered sugar.

3. Combine both masses.

Filling

Fry the nuts in a frying pan and crush them with a rolling pin. Scald the prunes with boiling water, let stand for 5 minutes. Drain the water. Grind the prunes in a blender to small pieces.

Glaze

Combine all ingredients in a small saucepan and cook until combined and smooth.

Assembling the cake

1. Place the cake on a plate and spread a quarter of the sour cream over it. Place half the prunes on top and sprinkle with half the nuts.

2. Grease the second cake layer on one side with the other quarter of sour cream and place the greased side on the first cake layer. Top this second cake with a third quarter of sour cream, add the remaining prunes and nuts.

3. Grease the third cake with the last quarter of sour cream and place the greased side on the cake.

4. Collect excess sour cream from the sides of the cake and coat the sides with it. Place the cake in the refrigerator for half an hour.

5. After half an hour, cover the cake with glaze and decorate the top with nut crumbs and prunes.

6. Place in the refrigerator to steep for several hours, preferably overnight.

If housewives have a reason to bake and guests love prunes, the ideal option would be a cake with prunes and walnuts, the recipe of which has both a classic version and one enriched with the housewives’ imaginations.

Nut Honey Cake

Having prepared honey cake with prunes and walnuts at least once according to this recipe, all other honey cake recipes are automatically forgotten. The baked goods come out tender and savory.

Ingredients for the dough

3 tbsp. l. butter;
2.5 tbsp. flour;
100 g granulated sugar;
3 eggs;
1 tbsp. honey;
1 tsp. soda

For cream

0.5 l of 25% sour cream;
0.5 tbsp. granulated sugar;
300 g prunes;
0.3 l 35% cream;
1 cup walnut kernels.

Preparation

Place sugar, honey, butter, soda and eggs in a saucepan. Send the mixture to a steam bath. You need to stir it constantly to prevent the eggs from curdling. Keep it like this until smooth.
Mix the sifted flour with (step 1).
Cover the dough with cling film and refrigerate for 10-12 hours. You can leave it overnight. It is important that the dough cools completely.
Line a baking sheet with parchment paper and place a springform rim on it, preferably round.
Lightly grease the paper with oil.
In the form, 2 tbsp. l. distribute the dough evenly over the paper.
Bake the cakes in an oven preheated to 180 degrees for about 8-10 minutes. Cool.
Bake the remaining cakes in the same way. There should be 5 of them in total.
It is better to bake one of the cakes harder than the others, obtaining a dark brown tint. Make crumbs from it for decoration.
For the cream, beat the sour cream with granulated sugar until it is completely dissolved.
The cream is whipped separately until a thick mass is obtained.
Mix all.
Cut the prunes into thin strips.
Grind the nuts coarsely.
Grease the first cake with cream and sprinkle with prunes.
Grease the next cake with cream and sprinkle with chopped nut kernels.
Similarly, grease all the cakes with cream, alternately sprinkling with nuts and prunes.
When all the parts are connected, completely coat the top and sides of the cake with cream. Mix crumbs from golden brown cake and nuts. Sprinkle them on all sides of the cake.
Leave the cake to soak for 3-4 hours. This honey cake with prunes and walnuts will not leave any of your guests indifferent.

Sand cake

Anyone with a sweet tooth will love this shortbread cake with prunes and walnuts. The cakes turn out tender, especially after soaking in cream.

Compound

For the test

butter – 100 g;
4 egg yolks;
1.5 tbsp. flour;
1 tbsp. Sahara;
1 tbsp. l. sour cream;
0.5 tsp. soda, dissolved in 0.5 tsp. vinegar.

For cream

sour cream 15% – 0.5 l;
sugar – 1 glass;
prunes – 300 g;
200 g butter;
walnuts – 1 tbsp.

You can make fudge if you wish.

Compound

4 egg whites;
1 tbsp. Sahara.

Preparation

Take the butter at room temperature so that it has time to melt a little.
Mix butter, granulated sugar, sour cream and yolks. Beat with a mixer.
After extinguishing the soda with vinegar, add it to the flour.
Mix the dough and divide into 3 parts.
Place in the refrigerator for 20 minutes.
Roll out all parts of the dough into cakes.
For baking, use parchment paper or grease the pan with butter.
Place in an oven preheated to 180 degrees for half an hour.
Bake 3 cakes.
To make the cream, pour boiling water over the prunes for 20-30 minutes and pass them through a meat grinder. Mix with oil and 0.5 tbsp. Sahara.
Beat sour cream with the rest of the granulated sugar separately.
Combine the two mixtures, add chopped nuts, mix.
Coat all the cakes well with cream and sprinkle with nuts; you can add grated chocolate for decoration.

To get a more festive and sophisticated look for the cake, you can cover it with whipped egg whites while it has cooled. In this case, decorations are applied on top of the proteins. To soak, leave the product alone for 2 hours, after which it is ready to serve.