Sour cream cake with prunes. Chocolate cake with prunes Delicious cake with prunes and walnuts

Not a single big holiday is complete without sweets, and especially without cakes. And sometimes you want to turn an ordinary family tea party into a celebration. Some types of baking are only available to a professional, but there are also those that can be easily prepared at home with your own hands. These include a cake with the addition of dried plums. Dried fruits with their sourness dilute the sweetness of the cakes and cream, creating an amazing contrast of flavors in the dessert. The set of ingredients for the dish is quite large, baking will take a lot of time, but the process of creating the delicacy is not labor-intensive.

How to make prune cake at home

To make a cake with dried plums, you need to knead the dough, bake the cakes, make the cream and assemble the dessert. It’s better to start a few hours before, or better yet, a day before serving, so that the delicacy has time to soak in. If you do not plan to treat your children to baked goods, pour the cognac solution over the cakes to add a special aroma and piquant taste. You can decorate the cake in any way you like: chocolates, icing, meringue, nut and cookie crumbs, cream patterns, etc.

Preparation of products

The very first and one of the main stages in creating a dessert with prunes is preparing the products:

Always use eggs chilled; remove the butter from the refrigerator in advance so that it has time to soften.
If the recipe contains nuts, they must first be dried in a frying pan.
Prunes are poured with boiling water in advance to soften them, and then chopped as indicated in the recipe (in small pieces, strips or through a meat grinder).
You can make your own powdered sugar by grinding granulated sugar with a coffee grinder.
Be sure to sift flour, soda, cocoa, and powdered sugar to get rid of unnecessary impurities.

Prune cake recipe

To make the cake delicious, you must strictly observe the proportions of the ingredients and strictly follow the step-by-step instructions for its preparation. An important condition for good baking is the use of fresh, high quality ingredients. With different types of cakes and impregnation, the dessert acquires new tastes and aromas. The base of the delicacy, depending on the recipe, can be honey, curd, shortbread, but more often - biscuit. Cream for cake with prunes is custard, butter, based on condensed milk or sour cream.

With walnuts

Time: 14.5 hours.
Number of servings: 13 persons.
Calorie content of the dish: 371 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

Cake with prunes and nuts is prepared with honey cakes and condensed milk cream. The process of preparing the delicacy is simple, but long and painstaking, so start it 1.5-2 days before serving. The cake consists of four layers, which bake quickly, but the dough must first be allowed to brew to acquire a rich honey flavor.

Ingredients:

For the test:

butter (butter), granulated sugar – 0.1 kg each;
egg – 2 pcs.;
honey (liquid) – 1 tbsp.;
flour – 0.35 kg;
soda – 1 tsp.

For cream:

condensed milk – 1 b.;
butter (butter, softened) – 0.3 kg;
prunes (pitted), nuts (walnuts) - 0.2 kg each.

For the glaze:

cream (fat), chocolate (bitter) – 0.1 kg each;
butter – 50 g.

For decoration:

cream – 0.5 l;
powdered sugar – 75 g;
vanillin.

Cooking method:

Combine the ingredients specified for the dough, except flour. Heat in a water bath, stirring until the sugar and butter dissolve (about 7 minutes).
Add flour, knead the dough, put in the refrigerator overnight.
Divide into 4 parts, bake the cakes on a baking sheet lined with parchment (about 10 minutes each) at a temperature of 170–180 degrees. Let cool.
Pour hot water over prunes for 15 minutes, drain and dry. Cut into thin strips, peel and chop the nuts.
Beat the butter for the cream, pour in the condensed milk, beat again, mix with prunes and nuts.
Beat the ingredients for decoration until a fluffy foam is obtained, divide into parts if desired, and add coloring.
Prepare the glaze: heat the cream and butter over low heat, add chocolate chips, stir until smooth.
Assemble the cake: using a spatula, coat the cake layers with cream and cover the top layer with glaze.
Spoon the whipped cream into a pastry syringe and make decorations on the top and sides of the product.

Time: 2 hours 15 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 252 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

This baking uses a lot of sour cream, so it needs to be selected and prepared correctly. Place the colander in a deep container, cover it with several layers of gauze, lay out the fermented milk product and put the structure in the refrigerator overnight to drain off excess whey. If you don’t have time for this, buy very rich sour cream so that the creamy mass based on it turns out thick.

Ingredients:

egg – 4 pcs.;
sugar – 0.2 kg;
sour cream – ½ kg + 3 tbsp. l. into the dough;
vanillin - a pinch;
flour – 0.3 kg;
starch - 1 tbsp. l.;
vinegar - 1.5 tbsp. l.;
soda – 5 g;
powdered sugar – 0.25 kg;
prunes – 1 ½ tbsp.;
chocolate (dark) – 1.5 bars.

Cooking method:

Place the whites and yolks in a deep container, beat with sugar using a mixer, setting the device to high speed.
Add 3 tbsp. l. sour cream, beat again.
Continuing to work with the mixer, gradually add vanillin, starch, and flour.
Add soda, slaked with vinegar, stir with a spoon. Divide the resulting batter in half.
Cut baking paper to the diameter of the baking dish, lay out 1 part of the dough, bake the cake. Then bake the second one in the same way. Temperature – 180 degrees, time – 40 minutes (for each).
Bring water to a boil, pour in dried fruits, let the liquid cool, and then drain. Cut the fruits into thin strips, leaving some for decoration.
Beat sour cream with powdered sugar until thick, mix with dried fruits.
Spread the cakes, top and sides of the cake with cream, make a mesh out of half the melted chocolate. Grate the remaining half and sprinkle on top. Add the remaining prunes.

Time: 2 hours 20 minutes.
Number of servings: 11 persons.
Calorie content of the dish: 253 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

A delicious cake with sour cream cream and prunes has a very delicate chocolate taste and is distinguished by a pleasant airy texture of the cakes. When choosing a fermented milk product, it is not necessary to pay attention to its fat content - any will do. You can use baking powder instead of baking soda. The process of preparing the delicacy is simplified by the fact that you only need to bake one cake, and not two or three.

Ingredients:

egg – 3 pcs. + 1 pc. (in cream);
sour cream – 0.3 l;
sugar – 0.2 kg + 0.15 kg (for cream);
soda – 1 tsp;
cocoa – 25 g;
flour – 0.21 kg + 50 g (in cream);
prunes – 0.1 kg;
nuts (chopped) – 80 g;
butter (butter) – 0.18 kg;
milk – 0.7 l;
chocolate (dark) – 1 bar.

Cooking method:

Using a whisk or immersion blender, beat 3 eggs with 200 g of sugar until smooth.
Pour in sour cream, soda slaked with vinegar, stir thoroughly.
Combine cocoa powder with flour, sift in parts into the protein mass and mix.
Cut the steamed prunes into small pieces, add them to the dough along with crushed nuts, and stir. Pour into a springform pan lined with baking paper. Bake for 40 minutes at 170 degrees. Turn off the heat and leave the cake on the oven rack to cool.
Brew the cream: mix the ingredients stated for it, pour in the milk, stir, cook over low heat until thick.
Separately, beat the butter (you can use a food processor), add custard to it in parts until you obtain a homogeneous consistency.
Using a fishing line, cut the prune cake in half. Grease the lower part with cream, and cut the upper part into medium-sized cubes and mix with the creamy mass.
Lay out the pieces randomly, forming a slide. Decorate with chopped nuts, pour over chocolate melted in a water bath. Place in the refrigerator.

With dried apricots

Time: 1.5 hours.
Calorie content of the dish: 333 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

This cake has a similar set of ingredients to other recipes, but is formed a little differently - chopped dried fruits and nut crumbs are mixed with the creamy mass. It is not necessary to soak the fruits in boiling water. This confectionery product is called “Queen of Spades”. The cakes have a looser structure due to the use of kefir for the dough.

Ingredients:

flour – 260 g;
sugar, kefir, nuts, dried apricots, prunes - 1 tbsp each;
condensed milk – 1 b.;
cocoa – 2 tsp;
egg – 2 pcs.;
soda – 1 tsp;
butter (butter) – 0.2 kg.

Cooking method:

Beat eggs with sugar until thick foam, add kefir mixed with soda. Stir.
Add cocoa and flour, stir again, pour into a baking dish lined with oiled parchment. Bake for 35 minutes at 190 degrees.
Beat soft butter with condensed milk, grind dried fruits and nuts in a blender. Combine both mixtures.
Cut the cooled cake into 2 parts, coat the cakes with cream.
Sprinkle with chocolate chips.

Honey cake

Time: 2 hours.
Number of servings: 10-12 persons.
Calorie content of the dish: 219 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

For this delicacy you need to bake a honey sponge cake, the fluffy structure of which will be provided by soda. According to this recipe, the substance is not quenched with vinegar, as always, but reacts with honey, which will add looseness and airiness to the cake. Choose sour cream and cream for impregnation with a high percentage of fat content, so that the mass after whipping is thick and the finished product holds its shape well.

Ingredients:

flour – 260 g;
egg – 6 pcs.;
sugar, cream, dried apricots, prunes - 1 tbsp each;
honey – 5 tbsp. l.;
soda – 2 tbsp. l.;
sour cream – 1 l;
powdered sugar – 2 tbsp;
chocolate (bitter) – 1 bar.

Cooking method:

Beat eggs with sugar until thick.
Melt honey in a water bath, add soda, stir. The mixture should acquire a light brown tint - as soon as this happens, remove it from the heat and cool.
Add honey to the protein mixture, stirring constantly.
Add flour in parts and knead the dough. Divide into 2 parts, bake 2 cakes for half an hour each at a temperature of 170 degrees. Refrigerate.
Whip the cream, add powder, sour cream, beat again.
Chop dried fruits into small pieces.
Form the cake by coating the cake layers with the cream mixture and sprinkling them alternately with dried fruits. Sprinkle the top with dried apricots and dried plums, and sprinkle with chocolate chips.

Count's ruins with prunes

Time: 3 hours.
Number of servings: 10 persons.
Calorie content of the dish: 361 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

In the cake with prunes called “Count Ruins”, dried fruits are soaked in cognac, there are nuts and citrus zest. Thanks to this, baked goods have a rich taste and delicious aroma. If you plan to treat children to dessert, do not soak prunes in alcohol. The advantage of this recipe is a small set of ingredients and ease of preparation. One of the lemons can be replaced with an orange if desired.

Ingredients:

egg whites – 10 pcs.;
sugar – 0.4 kg;
condensed milk (boiled) – 1 b.;
butter (butter) – 0.25 kg;
lemon – 2 pcs.;
cognac – 0.1 l;
nuts (walnuts) – 0.25 kg;
prunes, chocolate (bitter) - 0.15 kg each.

Cooking method:

Beat the whites with sugar until stiff peaks form. Using a pastry bag, pipe in small portions onto a baking tray lined with baking paper. Place in the oven preheated to 100 degrees for 2 hours.
Beat condensed milk with butter until smooth and creamy.
Chop the dried fruits, pour in cognac, let stand. Finely chop the nuts and remove the zest from the lemons.
Spread the meringue in an even layer, coat with the creamy mixture, sprinkle with zest, dried fruits, and nuts. Repeat layers until you run out of ingredients. Pour melted chocolate over the finished product.

Time: 14.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 236 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

This interesting cake, like most desserts, is high in calories but also healthy thanks to the abundance of dried plums, apricots, raisins and nuts. All of the listed components are rich in vitamins and nutrients that retain their properties after baking. Dried fruits must be thoroughly washed and steamed not with boiling water, but with hot water to maximize the preservation of beneficial properties.

Ingredients:

sour cream – 0.7 l + 0.2 l in the dough;
egg – 1 pc.;
sugar – 2/3 tbsp.;
flour – 400-450 g;
soda – ½ tsp;
salt – ¼ tsp;
raisins, dried apricots – 0.15 kg each;
prunes, nuts (walnuts) – 0.1 kg each;
powdered sugar – 2.5 tbsp. l.

Cooking method:

Grind all dried fruits and nut kernels separately through a meat grinder.
Beat 200 g of sour cream with sugar and egg.
Add soda, flour, knead the dough. Divide into 8 parts, roll each into a layer 2 mm thick.
Spread with chopped dried fruits and nut crumbs (you should get 2 layers with each filling), wrap the rolls, pinch the edges.
Transfer to a baking sheet lined with parchment and bake for 40 minutes at 180 degrees.
Beat the remaining sour cream with powder.
Cut the cooled rolls into pieces 2 cm thick.
Cover the springform pan with cling film and place a layer of cream. Then place different pieces of rolls, making a rim around the edges of the pan. Next - again cream and a layer of rolls. Continue until you run out of ingredients. Leave it in the refrigerator overnight.
Remove from the mold, remove the film, and use the melted chocolate to make a pattern reminiscent of a cut of wood.

Iceberg with prunes

Time: 1 hour 40 minutes.
Number of servings: 8-9 persons.
Calorie content of the dish: 235 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

Iceberg cake is one of the options for simple baking. The delicate taste and creamy consistency of the dough is achieved by adding condensed milk. You can add any fruit or berries to the declared components. After chopping them, they are placed between biscuit pieces soaked in creamy mixture - this makes the delicacy tastier and more aromatic. It only takes a couple of hours to soak this cake.

Ingredients:

sugar, condensed milk, prunes - 0.2 kg each;
flour – 0.32 kg;
egg – 2 pcs.;
sour cream – 0.7 l + 1 tbsp. l. into the dough;
soda – 1 tsp;
vinegar;
powdered sugar – 0.1 kg.

Cooking method:

Beat sugar and eggs until smooth, add condensed milk, 1 tbsp. l. sour cream, mix thoroughly.
Add flour, soda slaked with vinegar, and mix.
Chop the dried fruits, sprinkle with flour, add to the dough, stir.
Pour onto a baking sheet lined with parchment and bake for a quarter of an hour at 200 degrees.
Place a flat dish in the center of the cooled cake and cut out the base of the future iceberg along its circumference. Cut the remaining cake into small pieces.
Beat sour cream with powder, finely chop the nuts.
Grease the round base with cream, mix the biscuit pieces with the cream mixture and lay out in layers, sprinkling with nut crumbs. The result should be a slide.
Sprinkle the surface of the iceberg with chocolate chips.

Secrets of making a delicious dessert with prunes

In the process of preparing a cake with dried plums, you will need recommendations from chefs, thanks to which the baked goods will turn out truly delicious:

Use eggs chilled. Beat the whites separately from the yolks, adding a few drops of lemon juice to the first, and a pinch of salt to the second.
For additional aroma, add aromatic components to the chilled dough, cream, fudge - vanilla extract, orange, lemon essence.
Use fructose instead of sugar if it is contraindicated for you.
Add flour in parts so that lumps do not form.
Bake the cakes on oiled baking paper or foil so that the dough does not stick to the pan.
After baking the cake, leave it in the oven for a while, turning off the gas, so that it does not settle.

Video

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.
A packet of vanilla.
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.
A packet of vanilla.

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.

Although they say that there is no dispute about tastes, everyone likes such a combination as nuts and prunes. Whether we add these two ingredients to whipped cream, ice cream, soufflé, or make a cake out of them - all these desserts will be received with a bang. But when it comes to baking, people's tastes differ. Some people like a delicate sponge cake, some like crumbly shortbread dough, and some like a crispy puff pastry. Below is a selection of homemade baking recipes, where one of the main ingredients are walnuts and prunes. They differ from each other in the method of kneading dough and creams. You can choose yours with prunes and walnuts, which will delight your loved ones and surprise your guests.

Sour cream dough

Beat five eggs until white with a glass of sugar and a bag of vanillin. Add 300 g of sour cream, a can of condensed milk, a spoonful of soda. Stir and add three cups of flour. It is best to divide the resulting mass in two. Mix three tablespoons of cocoa powder into one of the parts. We bake the cakes one by one (half an hour at one hundred and ninety degrees). We cut each of them into two parts. For the cream, grind a glass of walnut kernels and 200 grams of steamed pitted prunes. Beat half a liter of sour cream with sugar (add to taste) until fluffy. Add nuts and prunes, stir. Preparing the impregnation. Brew a cup of strong coffee, add two tablespoons of cognac. Now we assemble the sour cream cake with prunes and walnuts. The recipe calls for soaking all the cakes and covering them with cream. Alternate white and dark layers. The chocolate cake should be on top. Decorate the top of the product with glaze and remaining cream.

Shortbread dough

This is a very original recipe. Homemade cake with prunes and walnuts consists of round cookies, inside of which there are walnuts instead of pits. Grind margarine (three hundred grams) with a glass of sugar, add three eggs and beat. Place a spoonful of soda dissolved in vinegar and begin adding flour. It may take four cups to knead an elastic dough. We divide it into thirty identical balls. We put inside each berry a pre-soaked prune, into which we have already inserted a quarter of a nut kernel. Line a baking sheet with oiled paper and lay out the balls. Bake in a preheated oven at one hundred and ninety degrees. Beat a liter of sour cream with two glasses of sugar. Dip the cooled shortbread cookies into this cream and place them in the shape of a pyramid. To make the structure more stable, coat the sides of the cake with the remaining sour cream and pour melted chocolate over it.

Economical recipe: “Pancho” with prunes, sour cream and walnuts

We start work by turning on the oven. In a deep bowl, beat the egg, a glass of sugar and a bag of vanilla. In a cup of kefir, quench half a teaspoon of soda. Pour into the egg mixture. Beat again with a mixer. Add a glass of sifted flour in portions. Gently knead the dough with a wooden spatula, always working it from the bottom up. The form in which we will bake needs to be greased and then lightly powdered with flour. This is where we pour our dough. Then we put the mold in a hot oven and bake for about twenty-five minutes at 180 C. While the biscuit is cooling on a wire rack, let’s make the cream. Steam two hundred grams of prunes, remove the pits and cut them into pieces. Beat four hundred grams of fat sour cream and half a glass of sugar. Let's add prunes. Cut the biscuit into two layers. Cut one of them into small cubes and mix with cream. Line a dome-shaped bowl with cling film. Spread the cream. Cover the top with the whole cake. Then you need to wrap the product with something on top (for example, cling film) and put it in the refrigerator for six hours, or even overnight. Crush the walnut kernels with a rolling pin. Sprinkle them on the sides and top of the product. The recipe recommends decorating a cake with prunes and walnuts with chocolate glaze.

Biscuit "Truffle"

Grind four yolks with one hundred and fifty grams of sugar. Beat the whites into foam. Melt two hundred grams of milk chocolate. Put a stick of butter in it and rub it. Add yolks and one hundred grams of chopped nuts and prunes into the chocolate mass. Mix, add one hundred and fifty grams of flour and a bag of cookie powder. Carefully fold in the whipped whites. Pour the liquid into a mold lined with parchment. Place in a hot oven and bake for half an hour at 180-200 C. Cut the cooled sponge cake into two layers, soak it. Heat a glass of milk, dissolve one hundred grams of chocolate in it and bring to a boil. Grind three yolks with a spoon of sugar and a pinch of vanillin. Add a handful of flour. Stir and pour in milk-chocolate mixture. Place on low heat and prepare the custard. When it cools down, add half a glass of chopped almonds. with prunes and walnuts, the recipe suggests garnishing with truffles.

Honey cake

The dough for this pie must be prepared in advance. It should stand in the refrigerator for at least six hours. To bake such a cake with prunes and walnuts, the recipe suggests mixing a glass of honey, two eggs, one hundred grams of butter, two hundred grams of sugar and a spoonful of soda in a saucepan and placing it in a water bath. You need to constantly stir the mass. After seven minutes, when it becomes homogeneous, remove the saucepan from the heat and add three hundred and fifty grams of flour. Mix the dough and put it in the refrigerator. Let it come to room temperature before baking. We cover the mold with parchment and put three or four spoons of the resulting dough there. Then we distribute them over the entire diameter. We bake each cake for five minutes at 180 C. Now we assemble the honey cake with prunes and walnuts. We coat the cakes with sour cream, to which we add chopped nuts and prunes. Decorate the top of the honey cake with boiled condensed milk or whipped cream, and the sides with crumbs.

Cake with prunes and walnuts “Curly Pinscher”

How to prepare this product with the original name? Soak a handful of prunes in water with the addition of three tablespoons of cognac. Mix the sour cream dough as in the recipe above. We bake the first cake. Add cocoa to the remaining dough. We bake that too. When the chocolate cake has cooled, cut into cubes. Beat half a liter of sour cream with a glass of powdered sugar. Mix with chopped prunes and a handful of crushed nuts. Add pieces of chocolate cake there. Next, we proceed as in the “Pancho” recipe: cover the bowl with cling film, lay out the cream, and cover with white cake. We soak it with cognac liquid left over from the prunes. Place in the refrigerator for half an hour. Turn over and remove the film. Decorate homemade cake with prunes and walnuts with icing or sour cream with gelatin.

A welcome guest on any holiday table is a cake with prunes and nuts. Thanks to the combination of these components, we obtain original baked goods with an incredible aroma and an unforgettable aftertaste. A delicious delicacy for any feast is prepared quite simply. The set of products is minimal, and it will take little time to prepare. You can only compare it with . So, what kind of cakes do we suggest you prepare:

Honey cake with prunes and nuts

Components

Dough:
100 g butter;
100 g sugar;
2 eggs;
1 glass of honey;
1 tsp. soda;
350 g flour.

Cream:
1 can of jam;
300 g butter;
200 g prunes;
200 g walnuts.

Glaze:
100 ml heavy cream;
100 g dark chocolate;
50 g butter.

Decoration:
500 ml whipping cream;
75 g powdered sugar;
5 g vanilla sugar;
food colorings.

Preparation

It is better to start preparing the dough in the evening so that it can stand overnight. This will give the future delicacy the opportunity to soak in honey notes.

1. Place a container in a water bath into which place all the dough components except flour.

2. Stir until sugar and butter dissolve. Monitor the heating of the composition. It is important not to overheat it, because the eggs may curdle. No more than 7 minutes should pass until a homogeneous mass is obtained.

3. Remove the container from the bath, add flour, knead the dough with a spoon. Achieve the consistency of thick sour cream.

4. Place directly in the container in the cold for 12 hours, and then hold for 5 hours at a temperature of 25 degrees.

5. Cover the mold with parchment, place 3-4 spoons of dough in the center, level it over the entire area.

6. Bake for no more than 10 minutes.

7. You should have 4 cake layers. Let them cool. And proceed to preparing the cream.

8. Chop the prunes into small pieces. Chop the nuts.

9. Take softened butter and beat it with a mixer at low speed. A homogeneous mass should come out.

10. Then add boiled condensed milk to the mixture and beat again.

11. Add prunes and nuts, stir.

12. Prepare cake decoration by whipping all ingredients without dye until stiff peaks form. You can add coloring agents of various colors later to make the delicacy not only tasty, but also beautiful. To do this, divide the finished cream into the required number of parts and add your own color to each. Leave one part white.

13. Assemble the cake, laying cake layer by layer, covering them with cream. Do not grease the top; prepare glaze for it.

14. Pour cream into an enamel bowl, add butter, and place on low heat.

15. Chop the chocolate as finely as possible.

16. When the butter is melted, add the chocolate chips.

17. Stir. Wait until the chocolate is completely dissolved.

18. Pour frosting over the cake.

19. Place the white cream mixture into a pastry bag and decorate the sides of the cake with it. Apply colored cream flowers on top. Leave it to brew for at least a couple of hours.

Delicate sour cream dessert

If this method of preparing dessert causes you difficulties, take a look - you can make a confectionery masterpiece from simple ingredients by simply adding prunes and nuts to the simplest sour cream.

Components

Dough:
4 eggs;
350 g flour;
200 g sugar;
400 g 20% sour cream;
2 tsp. vanilla sugar;
2 tbsp. l. cocoa;
1 packet of baking powder.

Cream:
750 g fat sour cream;
250 g powdered sugar;
1 packet of vanilla sugar:
200 g prunes;
150 g walnuts.

Preparation

1. Using a mixer, beat eggs, vanilla and sugar until fluffy.

2. Add sour cream, continue beating at low speed.

3. With the device turned off, add flour and baking powder. Stir with a spoon.

4. Distribute the dough into 2 equal parts, leave one as is, add cocoa to the second.

5. Bake 2 cake layers alternately in an oven preheated to 180 degrees. Cooking time is about 15-20 minutes for each.

6. When the cakes are baked, let them cool, and then cut them into 2 parts to get 4 cake pieces.

7. Meanwhile, prepare your baking spray. Leave a few dried fruits whole and grind the rest in a blender.

8. Peel the nuts, fry in a frying pan without oil, and chop with the same device.

9. Beat sour cream, sugar and vanilla until you get a thick cream.

10. Assembling a sour cream cake with dried plums and walnuts is quite simple. Place a little cream in the center of the plate to help secure the cakes to the plate. Place the white cake layer down, cover with the creamy mixture, and sprinkle with nuts. Then do the same with the dark cake, only here there will be prunes instead of nuts. Repeat with the remaining layers.

11. Decorate the top of the cake with nuts, whole dried plums and place in the refrigerator overnight.

Biscuit-chocolate

Components

Biscuit:
200 g flour;
1 tsp. soda;
¾ tsp. salt;
40 g cocoa;
250 g sugar;
2 eggs;
100 g butter;
200 ml milk;
¾ tbsp. l. wine vinegar.

Cream:
350 g low-fat sour cream;
80 g powdered sugar;
50 g butter;
1 packet of cream thickener.

Filling:
250 g prunes;
120 g walnuts.

Glaze:
50 g butter;
2 tbsp. l. Sahara;
5 tbsp. l. whipping cream;
4 tbsp. l. pure cocoa.

Preparation

1. Mix the first 5 dough ingredients until smooth.

2. Add the remaining ingredients, mix thoroughly.

3. Cover the mold with parchment, pour in the dough, bake for up to half an hour at 180 degrees.

4. Cool the cake until cold, wrap it in cling film and put it in the refrigerator until the morning.

5. The next day, cut the workpiece into 3 equal parts.

6. To prepare the frosting for the cakes, do the following. Cool the sour cream and beat it separately from the other ingredients.

7. Add half the specified amount of sugar and thickener, fluff with a mixer.

8. Place butter in another part of the sugar and beat with a blender until smooth.

9. Combine 2 parts of cream, mix with a spoon.

10. Start preparing the filling. Lightly fry the nuts in a frying pan and chop with a rolling pin.

11. Pour boiling water over the prunes and set aside for 5 minutes. After decanting the water, process with a blender.

12. It is better to prepare the glaze directly during the process of assembling the cake. Combine all ingredients in a metal container and melt in a steam bath to a single mass.

13. Now assemble the cake. Place 1 cake on a plate, use ¼ of the cream, half of the prunes and the same amount of nuts for greasing. Repeat with each layer. Refrigerate for 30 minutes. Next, pour the glaze over the delicacy, place nut crumbs and prune halves on top and put the finished dish in a cool place overnight.

Original chocolate cake

Components

Dough:
300 g sour cream;
3 eggs;
200 g sugar;
1 tsp. soda;
25 g cocoa powder;
200 g flour;
150 g prunes;
100 g walnuts.

Cream:
200 g butter;
150 g sugar;
1 egg;
50 g flour;
700 ml milk.

Decoration:
1 bar of dark chocolate.

Preparation

1. Whisk the eggs and sugar until foamy.

2. Quench the sour cream with vinegar, add to the egg-sugar mixture, and beat.

3. Combine cocoa with flour, add to liquid ingredients. A thin dough should come out.

4. Chop the prunes, chop the nuts, also add to the dough and stir.

5. Place the prepared mixture in a mold, lining it with baking paper. Cook for 40 minutes at 170 degrees. Remove the cake from the pan when it has cooled slightly. Then wait until it cools completely.

6. Meanwhile, prepare a delicious cream with which you will grease the cake with the addition of cocoa, prunes and nuts. Mix the egg, flour, sugar, milk in a saucepan and cook until the mixture thickens. Cool to a temperature of 25-30 degrees.

7. Beat the butter separately, add it to the cream in small portions, while whisking everything with a mixer.

8. To assemble the deliciousness, you need to cut off the top of the cake so that the thickness of the lower part is no more than 1 cm. It will serve as the base. Cut the rest into 3x3 cm cubes. Place the cake on a plate and brush liberally with cream. Pay special attention to the edges. Now dip each piece into the cream and place it in a heap on the cake blank.

9. Sprinkle the top with nuts. Melt the chocolate and pour it randomly over the finished dessert. Give it a couple of hours to soak.

Meringue cake with fillings

Components

Meringue:
10 proteins;
400 g sugar.

Cream:
1 can of jam;
250 g butter.

Powder:
2 lemons;
100 ml cognac;
250 g walnuts;
150 g prunes;
150 g dark chocolate.

Preparation

1. Start with meringue. To do this, beat the indicated components with a mixer: first only the whites, then add sugar. The result will be a dense, snow-white mass.

2. Transfer the mixture into a pastry bag, line a baking sheet with baking paper, and squeeze out small portions of meringue onto it.

3. Dry in the oven for about two hours at 100 degrees.

4. There is time to make the filling and cream. Cut the prunes into cubes. Fill it with alcoholic drink.

5. Grate the zest of the citrus fruit on a fine grater.

6. Chop the nuts in a convenient way.

7. The cream is made by mixing the ingredients until smooth.

8. Time to assemble the cake. To do this, lay out the first layer of meringue, brush it with cream, sprinkle it first with lemon zest, then with prunes, then with nuts. Lay out the meringue as you see fit, not forgetting to grease and sprinkle on the next layer.

9. Finally, melt the chocolate and pour over your masterpiece. Let soak in a cold place for 2-3 hours.