Biscuit cake with prunes and walnuts: recipe, cooking features and reviews. Chocolate cake with prunes and nuts Cake with prunes, nuts and sour cream

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Chocolate cakes combined with airy sour cream, prunes and walnuts filling are 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.

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 tablespoons;
• Fatty cream or sour cream - 5 tablespoons;
• 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 form (10 minutes), then on a wire rack until it cools completely. Wrap in cling 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.

See also Crockembush

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

3. Connect both masses.

Filling

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

Glaze

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

Cake assembly

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

2. Lubricate the second cake on one side with the other quarter of sour cream and lay the greased side on the first cake. Top this second cake with the third quarter of sour cream, put the remaining prunes and nuts.

3. Lubricate the third cake with the last quarter of sour cream and lay the greased side on the cake.

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

5. After half an hour, cover the cake with icing and decorate on top with walnut crumbs and prunes.

A welcome guest on any holiday table is a cake with prunes and nuts. Thanks to the combination of these components, original pastries with an incredible aroma and an unforgettable aftertaste are obtained. A delicious delicacy for any feast is prepared quite simply. The set of products is minimal, it will take a little time to cook.

1. Honey cake with prunes and nuts

Dough Ingredients:

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

For cream:

• 1 jar of boiled potatoes;
• 300 g butter;
• 200 g prunes;
• 200 g walnuts.

For glaze:

• 100 ml of heavy cream;
• 100 g dark chocolate;
• 50 g butter.

For decoration:

• 500 ml whipping cream;
• 75 g of powdered sugar;
• 5 g vanilla sugar;
• food colorings.

Cooking method:

1. It is better to start preparing the dough in the evening so that it can stand overnight. This will make it possible to soak the future delicacy with honey notes.
2. Set a container in a water bath in which place all the components of the dough, except for flour.
3. Stir until sugar and butter are dissolved. Watch the heating of the composition. It is important not to overheat it, because the eggs can curl. Before obtaining a homogeneous mass, no more than 7 minutes should pass.
4. Remove the container from the bath, add flour, knead the dough with a spoon. Achieve the consistency of thick sour cream.
5. Place directly in a bowl for 12 hours in the cold, and after 5 hours hold at a temperature of 25 degrees.
6. Cover the form with parchment, put 3-4 tablespoons of dough in the center, smooth over the entire area.
7. Bake no more than 10 minutes.
8. You should have 4 cakes. Let them cool down. And proceed to the preparation of the cream.
9. Finely chop the prunes. Chop nuts.
10. Take softened butter, beat it with a mixer at low speed. A homogeneous mass should come out.
11. Then put boiled condensed milk to the composition, beat again.
12. Add prunes with nuts, mix.
13. Prepare the cake decoration by whipping all ingredients without coloring to stiff peaks. You can add dyes 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 color to each. Leave one part white.
14. Assemble the cake by laying the cake layer by layer, brushing them with cream. Do not grease the top, prepare the glaze for it.
15. Pour the cream into an enameled bowl, put the butter, put on a minimum fire.
16. Chop the chocolate as finely as possible.
17. When butter is melted, add chocolate chips. Intervene. Wait until the chocolate has completely melted.
18. Fill cake with icing. In a pastry bag, collect the white mass of cream, decorate the sides of the cake with it. On top, apply flowers from colored cream. Let it sit for at least a couple of hours.

2. Delicate sour cream dessert

If this method of preparing a dessert causes you difficulties, take a look at the step-by-step recipe with a photo of the Smetannik cake from simple products, you will make a confectionery masterpiece by simply adding prunes and nuts to the simplest sour cream.

Dough Ingredients:

• 4 eggs;
• 350 g flour;
• 200 g of sugar;
• 400 g 20% ​​sour cream;
• 2 tsp vanilla sugar;
• 2 tbsp cocoa;
• 1 sachet of baking powder.

For cream:

• 750 g of fat sour cream;
• 250 g of powdered sugar;
• 1 sachet of vanilla sugar;
• 200 g prunes;
• 150 g walnuts.

Cooking method:

1. Using a mixer, beat eggs, vanilla and sugar until fluffy.
2. Add sour cream, continue beating at low speed.
3. After turning off the device, pour in the flour and baking powder. Mix with a spoon.
4. Divide the dough into 2 identical parts, leave one as is, add cocoa to the second.
5. Bake in an oven preheated to 180 degrees, alternately 2 cakes. Cooking time is about 15-20 minutes each.
6. When the cakes are baked, let them cool, and then cut into 2 parts to get 4 cake blanks.
7. In the meantime, prepare your baking grease. Leave a few dried fruits whole, grind the rest with a blender.
8. Peel the nuts, fry in a pan without oil, chop with the same device.
9. Beat sour cream, sugar and vanilla also until you get a thick cream.
10. Sour cream cake with dried plums and walnuts is going to be quite simple. Put a little cream in the center of the plate so that the cakes are fixed on the dish. Put a white cake down, cover with a creamy mass, sprinkle with nuts. After that, do the same with a dark cake, only here instead of nuts there will be prunes. Repeat the action with the remaining layers.
11. Decorate the top of the cake with nuts, whole dried plums and place in the refrigerator overnight.

3. Biscuit chocolate cake

Biscuit Ingredients:

• 200 g flour;
• 1 tsp soda;
• ¾ tsp salt;
• 40 g cocoa;
• 250 g sugar;
• 2 eggs;
• 100 g butter;
• 200 ml of milk;
• ¾ st. l. wine vinegar.

For cream:

• 350 g low-fat sour cream;
• 80 g of powdered sugar;
• 50 g butter;
• 1 sachet of cream thickener.

For filling:

• 250 g prunes;
• 120 g walnuts.

For glaze:

• 50 g butter;
• 2 tbsp Sahara;
• 5 tbsp whipping cream;
• 4 tbsp pure cocoa.

Cooking method:

1. Mix the first 5 dough ingredients together until smooth.
2. Add remaining ingredients, mix thoroughly.
3. Cover the form with parchment, pour out the dough, bake for half an hour at 180 degrees.
4. Cool the cake to a cold state, wrap it with cling film and put it in the refrigerator until morning.
5. The next day, cut the workpiece into 3 equal parts.
6. To prepare the smearing of cakes, do the following. Cool the sour cream, beat it separately from other components.
7. Pour half the indicated amount of sugar and thickener, fluff with a mixer.
8. Put the butter in the other part of the sugar, also beat until smooth with a blender.
9. Combine 2 parts of the cream, mix with a spoon.
10. Start preparing the filling. Lightly fry the nuts in a pan, chop with a rolling pin.
11. Pour boiling water over prunes, set aside for 5 minutes. After draining the water, process with a blender.
12. Glaze is best prepared directly in the process of assembling the cake. Combine all components in a metal container, melt in a steam bath to a single mass.
13. Now assemble the cake. Put 1 cake on a dish, use ¼ of the cream, half of the prunes and the same number of nuts for lubrication. Repeat with each layer. Refrigerate for 30 minutes. Next, pour the glaze over the delicacy, put the nut crumbs, prunes halves on top and put the finished dish in a cold place overnight.

4. Original chocolate cake

Dough Ingredients:

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

For cream:

• 200 g butter;
• 150 g of sugar;
• 1 egg;
• 50 g flour;
• 700 ml of milk.

For decoration:

• 1 bar of dark chocolate.

Cooking method:

1. Whisk eggs and sugar until foamy.
2. Quench the sour cream with vinegar, add to the egg-sugar mass, also whisk.
3. Combine cocoa with flour, pour to liquid ingredients. A thin dough should come out.
4. Chop the prunes, chop the nuts, also pour into the dough, stir.
5. Put the finished composition in the form, covering it with baking paper. Cook for 40 minutes at 170 degrees. Take the cake out of the mold when it cools down a bit. Wait until it has completely cooled down.
6. In the meantime, 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 composition begins to thicken. Cool to a temperature of 25-30 degrees.
7. Beat the butter separately, transfer in small portions to the cream, while beating everything with a mixer.
8. To assemble the goodies, it is necessary to cut off the top from 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, grease with plenty of cream. Pay special attention to the edges. Now dip each piece in the cream and place it on the cake blank in a slide.
9. Top with nuts. Melt the chocolate and randomly pour over the finished dessert. Give a couple of hours to soak.

5. Meringue cake with fillings

Meringue Ingredients:

• 10 proteins;
• 400 g sugar.

For cream:

• 1 jar of boiled potatoes;
• 250 g butter.

For powder:

• 2 lemons;
• 100 ml brandy;
• 250 g of walnuts;
• 150 g prunes;
• 150 g dark chocolate.

Cooking method:

1. Start with meringue. To do this, beat the indicated components with a mixer: first, only the proteins, then add sugar. As a result, a dense snow-white mass will come out.
2. Transfer the composition to a pastry bag, cover the baking sheet with baking paper, squeeze small portions of meringue onto it.
3. Dry in the oven for about two hours at a temperature of 100 degrees.
4. There is time to do the filling and cream.Cut the prunes into cubes. Fill it with alcohol.
5. Grate the zest of the citrus fruit finely.
6. Grind the nuts in a convenient way.
7. The cream is made by mixing the components until smooth.
8. Time to assemble the cake. To do this, lay out the first layer of meringue, grease with cream, sprinkle it first with lemon zest, then with prunes, then with nuts. Spread the meringue as you like, remembering to grease and sprinkle the next layer.
9. At the end, melt the chocolate and pour over your masterpiece. Let soak in a cold place for 2-3 hours.

6. Pancho Cake Recipe

You can make a Pancho cake with cherries or pineapples, or you can add prunes and nuts to the cream. It is worth trying both options to determine which one you like best.

Dough Ingredients:

• 200 ml of kefir;
• 1 egg;
• 200 g of sugar;
• 200 g flour;
• 0.5 tsp soda;
• 1 tsp vanilla sugar.

For cream:

• 400 g sour cream (20%);
• 100 g of sugar;
• 200 g prunes;
• 150 g walnuts.

Cooking method:

1. In a mixing bowl, mix the egg, sugar and vanilla.
2. Extinguish the soda in kefir, add to the sugar-egg mixture, beat.
3. Introduce the sifted flour in parts into the liquid composition with a wooden spoon.
4. Grease the form with oil, sprinkle with flour and pour the dough. Bake for 25 minutes at 180 degrees.
5. Prepare the filling: pour boiling water over the prunes for 5 minutes and cut into pieces, chop the nuts, setting aside a little for decoration.
6. Move on to cream. Mix sugar, sour cream, prunes, nuts in a deep bowl.
7. Remove the biscuit, cool completely, cut into 2 cakes. One will serve as the base. Cut the other into small cubes. Dip the pieces in the cream, mix.
8. We collect the cake. Use a domed bowl, line it with cling film, transfer the cream mass into it. Cover with crust. Wrap in cling film and refrigerate for 6 hours. After the time has passed, take a large dish, cover the bowl with it, turn the cake upside down. Remove film.
9. The top of the cake can be poured with condensed milk, melted chocolate, icing, cream of your choice and sprinkled with nuts. Leave the cake in the cold for 3-5 hours.
10. Each recipe is original in its own way. But the fact that a cake with prunes and nuts in any variation has an extravagant taste and appetizing look is a fact. Cook with pleasure and bon appetit!

INGREDIENTS

• 360 g flour
• 200 g butter
• 50 g sour cream 20% fat
• 3 yolks
• 300 g sugar
• 10 g baking powder

For cream:

• 500 g prunes
• 200 g shelled walnuts
• 500 g sour cream 20% fat
• 200 g butter
• 75 g powdered sugar

For decoration:

• 60 g prunes
• 30 g shelled walnuts
• waffle crumb

STEP-BY-STEP COOKING RECIPE

For the dough in a bowl, beat the yolks with sugar with a mixer until it is completely dissolved. Add sour cream and softened butter. Stir until smooth. Add sifted flour with baking powder. Stir. Divide the dough into 5 parts. Roll each into a round layer with a diameter of 22–26 cm. Bake the cakes in an oven preheated to 180 ° C for 3–4 minutes.

For cream, in a bowl, beat sour cream with powdered sugar with a mixer until fluffy. Add softened butter and beat the mass for another 5 minutes. Add prunes and nuts chopped in a blender. Stir until smooth.

Lubricate the cooled cakes with plenty of cream. Stack them up. Grease the top of the cake with cream, sprinkle with waffle crumbs and decorate with prunes and nuts. Place in refrigerator for 2 hours.

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Julia Artemyeva And Pavel Mokrushin, founders of pastry-cooking "Cowberry":

Yulia Artemyeva and Pavel Mokrushin

"We cook homemade food in a modern way. We have it all - super-fresh, all "from under the knife." Using only natural and high-quality ingredients, we want traditional dishes to look fresh and have their own recognizable face. We layer the liver cake with mixed carrots with mayonnaise, and we add a lot of fresh dill, we use curd cheese and cream for filling the chicken pancake pie.These simple solutions add juiciness and originality to the dishes.Homemade cake with prunes, familiar to many since childhood, is also on our menu.We decorate it with waffle crumb and it immediately stands out among the others. "

I'm very glad to meet you)

And I again with a cake, because there are not many of them 🙂

Although now there are so many cake recipes that it’s impossible to overcook, most often I still make those that I have already baked many times, time-tested and loved by home.

Today is one of them: a delicious cake at home, with a cream of prunes and walnuts.

I came across this recipe for a cake with prunes and walnuts with sour cream a long time ago, in one of the issues of Our Kitchen, a culinary magazine that I still subscribe to. In the original, it was called "Rose Bush" because its author, Vera Kaverina from Yoshkar-Ola, decorated it with roses baked from biscuit dough.

Several times I strictly followed the recipe, fashioned roses, but all the time I wanted to decorate with the help of the tasty ingredients included in the recipe - nuts and prunes, roses still need to be able to mold)). In general, this is what I do.

If you love prunes, then this recipe is definitely for you. The cake is not too sweet, with a delicate sour cream and prunes cream. And, it seems to me, it is suitable for summer celebrations on a par with more than, for example,.

So if you have a reason - try this delicious cake recipe with prunes and sour cream, the photo and step-by-step preparation of which I will now give. And you can bake without a reason 😉

Let's get started.

Ingredients

Dough:

Cream:

Recipe

Dough

Grind butter with yolks and sugar, add slaked soda with sour cream. Add flour, knead the dough. Divide into 3 parts, add cocoa to one, bake three cakes.

Cream

Chop nuts. Pass prunes through a meat grinder or blender. Beat butter with 0.5 cup sugar. Beat sour cream separately with 0.5 sugar. Mix two creams, add prunes and nuts to them.

Assembly and decoration

Lubricate the cakes with cream. Spread them on the sides and top of the cake. Garnish with chopped nuts and prunes.

Cake with prunes and sour cream, recipe with photo step by step

As always, baking has its own nuances, so I will tell you about the cooking process in more detail and more colorfully - with photos.

Remove the oil ahead of time to soften it. Rub it with sugar and yolks with a spoon, you get a whitish mass.

Add soda quenched with sour cream. The first time a long-term habit worked for me - soda is quenched with vinegar, but I obeyed the author, quenched it with sour cream, nothing terrible happened, the cakes rose. True, from time to time I still add baking powder for splendor. This time, for the sake of the purity of the experiment, I didn’t add it)

Let me remind you, if you add baking powder, first mix it into the flour so that it is evenly distributed over the dough.

Now add flour and knead the dough.

Divide it into three parts in one add cocoa.

I divide it into three pieces in a bowl, put one in another bowl and add cocoa there, it easily interferes.

We bake cakes one at a time. This can be done quickly, as they are prepared within 7-10 minutes.

Start with a light dough so you can tell by how long it will take to bake in your oven.

For baking, I used a mold with a diameter of 25 cm. Do not be afraid that the dough is not enough, that it cannot be laid out evenly and that it will not be enough for the entire mold. It is easily distributed with a spoon moistened with water.

And then such pretty cakes are obtained from it.

When the cakes have cooled, cut off the uneven edges, they will be needed for decoration.

Now sour cream with prunes for the cake

Now, hurray!, prunes are sold pitted and so soft that you don’t need to steam them, just wash them. If your prunes are dry and with bones, then you will have to steam them first and get the bones.

After all the manipulations, we pass the prunes through a meat grinder.

To be honest, when I make a cake in double volume, then I am not too lazy to get a meat grinder. But when you need to grind only half a kilogram, it seems to me that more labor will be spent on getting and washing the meat grinder.

Therefore, this time I crushed it with a blender. The pieces are slightly larger, but this is not critical.

Chop the walnuts into small pieces. I don’t bother with the same sizes, and as it turns out, I break it with my hands and grind it with a knife.

In a separate bowl, beat the butter with half the norm of sugar - 0.5 cups.

Again, beat the sour cream separately with the remaining half a glass of sugar.

We mix two creams, add chopped prunes and nuts.

Now all that's left is to assemble and decorate.

If you are afraid of the amount of cream, do not worry so much of it and you need it. It is perfectly partially absorbed, the rest will harden.

Therefore, we spread it on the lower light cake, not sparing a little less than a third of the cream. Top with cocoa. Then again the cream, and again the light cake.

We coat the sides and begin to bring beauty.

Grind the edges of the cut cakes. I just roll them with a rolling pin. And sprinkle the sides and top of the cake.

For decoration, I used nuts, prunes and chocolate, sprinkle and arrange them as fantasy tells.

The cake is ready.

It turns out not too big, a little more than a kilogram, just right for a home holiday. For crowded celebrations, I make a double portion.

I must say that a large cake with prunes and walnuts according to this recipe turns out to be even tastier, apparently, it is better soaked under its own weight.

But the cream should not be completely absorbed, it remains a thick layer. That's right, the cream is very tasty, it could be eaten as an independent dessert))

I usually put all the cakes that need to be soaked in the refrigerator only after 2-3 hours, so the cakes are quickly saturated with the taste and smell of the cream.

Happy tea drinking 🙂

Festive cake with prunes and nuts is the best choice for any special occasion! Of course, everyone's tastes are different. But personally for me - this cake is one of the most delicious! 😀 It could be called "Do you like prunes as much as I love them?")))

In general, it is surprising even because there is very little dough for cakes, but on the contrary, there is a lot of cream! Very! 😉 The cream impregnates dry thin cakes. That's why it's so delicious!!

Cakes in butter and yolks, due to which they come out very tender when soaked. The only unusual thing about them is that soda is quenched not with vinegar or lemon juice, but ... with sour cream!

You can make 4 identical cakes, just light ones ... Or 4 chocolate ones. And I decided to bake 2 light and 2 dark ones. It turned out delicious and beautiful! 😉

However, even more cake with prunes and walnuts owes its wonderful taste to this wonderful dried fruit. I love it in all kinds and dishes - , ... Prunes are good everywhere! And how much use is in it - mmm! ..

At the heart of the cream is a very interesting combination of sour cream and butter! However, it does not turn out to be too fatty due to the large amount of prunes, as well as walnuts and cognac.

Do not be afraid of the volume of cream that will turn out! Firstly, it is not as much as it seems 😉 Secondly, you really need a lot of it in order to properly soak the cakes! In a word - down with doubt! 😀 Do everything according to my step-by-step recipe and at the end you will get a wonderful birthday cake with prunes and nuts!

Ingredients:

Dough for 4 cakes:

• egg yolks - 6-8 pieces (depending on the size of the eggs)
• butter - 150 g
• sugar - 100 g
• salt - 0.5 tsp
• premium wheat flour - 2 cups * + 6 tbsp.
• soda - 0.75 tsp
• sour cream - 1.5 tbsp
• baking powder - 2 tsp
• cocoa - 2 tbsp

* 1 cup = 200 ml liquid = 125 g flour

For cream:

• sour cream 20% - 500 g
• butter - 300 g
• sugar (powder) - 130 g
• prunes - 500 g
• walnuts - 100 g
• cognac - 2 tbsp.

Festive cake with prunes and nuts - recipe with photo:

The butter has been removed from the refrigerator. Softened whipped with sugar and salt.
Next are the yolks. Proteins are not needed. I took 8 pieces, because I had small C2 eggs. If you take rather large ones, C1 or C0, then 6-7 yolks will suffice.
She laid them out to the oil mixture, beat again.

I extinguished the soda with sour cream, mixed it properly and sent it to the dough. Whipped it up again!

Combine two cups of flour (250 g) with baking powder, mix well and sift.

Mixed thoroughly. The mass turned out to be a viscous consistency.

Divided it into two equal parts. I added 2 tbsp to one. cocoa and 2 tbsp. flour. In another - 4 tbsp. flour.

Knead two balls of dough. It stuck to my hands a little. But I didn't beat him up with too much flour.
By the amount of flour - be guided by the situation. Because gluten can vary significantly, you may need slightly less or more flour.

Baking:

The mold was lubricated with sunflower oil. Each ball of dough was divided into two equal parts. I distributed one part according to the form directly with my hands (I did not roll it out with a rolling pin on the board) along the bottom of the form. I poked it with a fork to keep the dough from bubbling up while baking.
The diameter of my form is d = 26.5 cm (you can take a smaller size).

I baked each cake for 8 minutes at a temperature of 180-200 degrees.
The time can vary from 7 to 10 minutes depending on the features of your oven. First, it is better to bake light cakes - determine the baking time from them. When browned - ready. Then chocolate soak in the oven for the same amount.

I immediately (!) cut the finished cake on a plate - I took it with a diameter of 24 cm. Immediately - because after cooling, which will happen very quickly, it will crumble when cut.

I baked and cut off all the cakes.

I put the scraps in the chopper bowl. Beat at maximum speed until fine crumbs, which turned out dark thanks to chocolate cakes.

Cream preparation:

Sugar with the help of a grinder turned into powder. You can use it like this, but the powder is more gentle. She divided it into two approximately equal parts. One laid out to 20 percent sour cream (less fat content should not be taken, but 25-33% is possible), the second - to softened butter. It is better to take it with a fat content of 82.5% and good quality.

Separately, I whipped both creams - both butter and sour cream.

Then she combined them together in one bowl, beat again, adding cognac. I also put nuts and prunes chopped with a blender here. If your dried fruits are dry, then they must first be soaked or steamed well.

Thoroughly beat again! So the wonderful cream for the cake with prunes and nuts is ready!

Cake assembly:

I put a spoonful of cream in the center of the cake stand, so that later the pieces would be easier to separate when cutting. She laid out the first cake, generously smeared it with cream.

Then the second, third, each time smearing with cream. Covered with the last crust.

Then she smeared again quite thickly the top and sides around the entire perimeter.

I generously sprinkled the sides of the cake with ground crumbs from scraps. Sprinkle the rest on top and decorate with figured chocolate.

The cake with prunes and walnuts and sour cream is almost ready - it remains only to let it stand for 8 hours in warmth, and then better (but not necessary) a couple of hours in the refrigerator. Then you can cut!

That's how handsome he is!

And if you knew how yummy he is!! And incredibly soft! Just melts in your mouth! It's beyond words - you just have to try it! ;)

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