Cake with prunes and walnuts recipe that will become a favorite. Delicate cake with prunes and nuts Delicious cake with nuts and prunes

Step 1: prepare sour cream.

Of course, the main thing in this dish is sour cream, but it must be properly prepared, as well as prepared in advance, and it is better to do this from evening to night. We install a colander with a fine mesh on a small bowl, cover it with a piece of dense cloth, put a thick dairy product on it and cover it with the edges of the material. We put the resulting structure in the refrigerator for 12 hours or until use. During this time, the whey will separate from the sour cream, drain into a bowl, and as a result, we will get a perfectly thick mass, from which a beautiful dense cream will come out.

Step 2: Prepare the Baking Pans and the Oven.

After half a day, you can start cooking, but first, with the help of kitchen scissors, we cut out two circles from baking paper with a diameter for round non-stick or heat-resistant baking dishes and lay them one at a time on the bottom of each dish. Then turn on the oven for 180 degrees Celsius and move on.

Step 3: prepare the dough.

Hitting each one in turn egg with the back of a knife and send the yolks with proteins into a deep bowl. Pour a glass of granulated sugar there and put these products under the blades of the mixer. We turn on the kitchen appliance at medium speed and begin to beat everything until fluffy, gradually increasing the speed of the machine as the mixture thickens, this process will take about 5–7 minutes.

When all the crystals are dissolved, the mass will turn white and increase in size by about 1.5–2 times, add 3 tablespoons of fatty thick sour cream. We continue to mix everything, but at the lowest speed for 4–5 minutes.

Then we poison a pinch of vanilla and a tablespoon in a bowl potato starch, from it the cake will turn out more magnificent. Then turn off the mixer and using a sieve with a fine mesh, we begin to sift the right amount into the aromatic mixture wheat flour, preferably the highest grade, but if there is none, the first one will do. We act gradually, adding this ingredient spoon by spoon, while kneading the batter.

When it is ready, we extinguish half a teaspoon of soda with 9% vinegar in the semi-finished flour product. Again, gently loosen everything, divide the resulting mass into 2 equal parts and distribute them over prepared baking dishes.

Step 4: bake the cakes.

After that, we check the temperature of the oven and, if it is warmed up, we put two containers with dough on the middle rack. We bake cakes for 35–40 minutes without opening the door, otherwise they may settle! Then we check their readiness with a wooden kitchen skewer. Just insert its end into each biscuit and take it out. If there are wet lumps of semi-finished flour on the stick, we keep the bases for the cake in the oven for another 5–7 minutes or until baked.

Are the cakes ready? If so, then everything is simple, with the help of kitchen tacks we rearrange the forms on the cutting boards, previously placed on the countertop, and let their contents cool slightly.

About after 15–20 minutes carefully pry off the pastry with a kitchen spatula, transfer it to a metal grate and leave it there until use.

Step 5: prepare prunes.

We do not lose a minute while the cakes are cooling down, we are engaged in prunes and cream. We put a kettle with purified water on medium heat. Then we thoroughly wash the half-dried fruits, put 6–8 fruits aside for decoration, send the rest to a small clean bowl and pour boiling water over it so that it is completely covered. Keep the prunes in this form for 10-12 minutes. Then rinse again, dry with paper kitchen towels, put on a cutting board, chop into thin strips, cubes or pieces of arbitrary shape up to one centimeter thick and transfer to a small plate.

Step 6: prepare the cream.

Now we take sour cream out of the refrigerator. We shift it into a deep bowl and add all the powdered sugar there. We put these products under the blades of the mixer and beat them at the highest speed until a thick stable hat is formed, each of this process takes different time, it all depends on the power of the kitchen appliance.

Cream is ready! At this stage, you can add chopped prunes to it and mix everything again, or use pieces of fruit when the cake is assembled, the second option is preferable for me, and you choose the one you like best, in principle, this will not affect the taste of the finished dessert.

Step 7: Collect the sour cream prunes cake.

We divide each of the cooled cakes across into 2 round cakes of equal thickness, this can be done in several ways, for example, using a confectionery string or a special knife or other suitable kitchen appliance. After that, we send one of the bases to a large flat dish, grease it with a generous portion of cream and distribute pieces of prunes on it.

Then we put the second cake on top, process it with sour cream mixture, dried fruits and do the same with everyone else until they run out. Then we coat the cake with the rest of the cream and decorate. How to decorate this delicious dessert it depends only on your desire, I used regular dark chocolate, this is done very simply. We melt half of the tile in any convenient way, for example, in a microwave or in a water bath, and grind the rest on a fine grater.

With a liquid brown mixture, we make a grid on the surface of the dessert through a confectionery syringe or a bag with a small cut hole. We crush the sides of the cake with chocolate chips, decorate it with the remaining prunes, tighten it with plastic wrap and set in the refrigerator for soaking. This is a treat best eaten the next day after the biscuit and prunes are well saturated with velvety sour cream.

Step 8: serve sour cream cake with prunes.

After cooking, sour cream cake with prunes is infused in the refrigerator for 6-7, and preferably 12-17 hours. After that, it is served on a large flat dish or in portions on plates as a chic holiday dessert.

Such sweetness does not need any additions, unless, by the way, it will good company and fresh only brewed tea, coffee or warm milk. Cook with pleasure and enjoy delicious food!
Bon Appetit!

Optionally, while whipping the cream, you can add a couple of drops of liquid vanilla extract or fruit or berry essence to the mixture;

Very often instead baking soda use a baking powder for the dough, for the amount of ingredients indicated in the recipe, you need 2 teaspoons without a slide;

Sometimes one cake is baked with cocoa, and the other without it or with crushed nuts. When forming a cake, the cut bases alternate;

It is better not to replace powdered sugar with anything, it dissolves very well in sour cream and, unlike granulated sugar, we do not leave it in dairy product crystals;

The decor for the dessert is not important, you can decorate it with other favorite delicacies, for example, ground nuts, cookie crumbs or waffles.

An easy-to-make cake, you can use a variety of nuts and dried fruits. And you can decorate however you like.

I bring to your attention a recipe for a cake with prunes and walnut- a combination that I think many will like.
It is easy to prepare. Simple cakes and sour cream, it remains only to decorate it as you like. I propose a decoration that can be called a “short-haired hedgehog” - leave a small amount of prunes and nuts, chop them and sprinkle over the cream.
This cake is very filling. The cakes are dense, they can, rather, even need to be soaked well and then you get a wet cake, the amount of impregnation must be increased to taste. I’m not afraid to repeat myself, I offer my favorite impregnation, but you can use any other.
I’ll tell you a secret, the first time I made this cake, I forgot to soak the cakes - I was in a hurry, but everyone liked it anyway, and I was worried. The moral of the story is: don't rush :)
I think you already have all the ingredients, so let's get started.

Cake with prunes and walnuts

Ingredients: 12 servings

For test:
• Eggs - 6 pcs.
• Wheat flour V / S - 400 g
• Sugar - 300 g

For cream:
• Sour cream 30% - 700 g
• Sugar - 180 g

For filling:
• Walnuts - 250 g
• Prunes - 300 g

For impregnation:
• Cognac - 20 ml
• Sugar - 2 tbsp.
• Water - 100 ml

What time is it:

• Total time - 60 minutes

Cooking:

1. Turn on the oven at 180°C.
2. We begin to beat the eggs at high speed and gradually pour in the granulated sugar. Continue whisking until fluffy. Gradually add flour and mix thoroughly until smooth.
3. Grease the detachable form vegetable oil. I use a split mold with silicone sides and a glass bottom. When baking, the cake is separated from the silicone sides and a smooth edge remains, and it is not difficult to separate from the glass - you can either draw it with a knife without fear of scratching the surface, or take it out of the oven and turn it upside down and leave the cake itself behind the glass.
4. Pour half of the dough into the mold and place in the oven for 35 minutes. After that, do the same with the second half.
5. Let the cakes cool and cut each lengthwise into two parts. To do this, use a long knife. And you can use ordinary sewing thread, for this, with the tip of a knife, walk along the contour on one side of the cake to a depth of 2-3 cm, then take the thread in both hands by the ends and cut through the cake with it. Then I will post a description with a photo of this method in a special section.
6. While the cakes were cooling, you could prepare the cream. It's not over yet, so let's get started.
   Beat sour cream at high speed with a whisk attachment on a blender or mixer. In order for sour cream to whip well, it must be from the refrigerator - cold and indoors, preferably, it should be cool.
   Continue beating while adding the sugar and whisk until the sugar dissolves and the cream thickens.
7. Finished with the cream, now you need to finely chop the nuts and prunes. Do not forget to pre-wash the prunes and dry.
   We take 150 g of nuts, put on a cutting board and finely chop with a knife. It would be possible to do this in a blender chopper, but it will turn out very finely, for my taste. With prunes (200 g) we manage in the same way.
8. Everything is ready to assemble our cake.
   We put the first cake on a plate, pour it with impregnation and spread it with sour cream (we divide the cream into three equal parts - 195 g, and one part one and a half times more), sprinkle with half the prunes. Then the second cake, impregnation, cream, nuts, third cake, impregnation, cream, prunes, fourth cake, impregnation and coat the cake with cream on all sides.
9. Put the remaining nuts and prunes into the chopper bowl and chop until very fine.
   Sprinkle the mixture over the top and sides of the cake.
   We put it in the refrigerator to soak for three hours.

Enjoy tea or coffee drinking, and maybe even chicory drinking *.

A welcome guest on any holiday table- cake with prunes and nuts. Combining these components results in original pastries with an incredible aroma and an unforgettable aftertaste. 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. After put to composition boiled condensed milk, whisk again.
12. Add prunes with nuts, mix.
13. Prepare the cake decoration by whipping all ingredients without coloring to firm 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, look at step by step recipe with a photo of 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. going to sour cream cake with dried plums and walnuts is 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, on steam bath melt 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 remove ready meal overnight in a cold place.

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 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 ready 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

Can cook 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!

1. Fry the walnuts in the oven at 160C for about 10-15 minutes or in a dry frying pan, stirring occasionally, until golden brown. Cool and cut into medium pieces.

2. Prepare two or three baking dishes with a diameter of 15-18 cm, line with parchment or grease with oil. Preheat oven to 180C. For the egg biscuit room temperature beat with sugar until fluffy, add sour cream and vanilla, mix gently.

3. Sift flour with baking powder into the dough, mix gently, trying not to upset the splendor of the eggs. At the end, add the walnut pieces and mix gently. Pour the batter into the tins and bake for about 15 minutes until a dry toothpick comes out of the center of the cake.

4. Remove the molds from the oven, cool in the mold for 10 minutes, then cool completely without the mold. You can also bake the dough in one layer on a baking sheet and cut out the layers of the desired size (round or rectangular).

5. Cut prunes into small pieces. If desired, it can be soaked in cognac or other aromatic alcohol in advance. Chop walnuts for decoration. For cream, gently mix sour cream with powdered sugar and vanilla. It is best to assemble the cake in a springform or baking ring, as the cream does not hold its shape very well. Lay out layers of biscuit, sour cream and prunes. Send the cake for a few hours to soak in the refrigerator, then remove from the mold and coat the top and sides of the cake with the remaining sour cream and sprinkle with nuts. You can also weigh sour cream in advance for several hours or at night on several layers of gauze until thick, then the cream will be thick and the cake can be collected without a mold.

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 modern reading. We have it all - super-fresh, all “from under the knife”. Using only natural and high-quality ingredients, we want to traditional dishes looked fresh and had their own recognizable face. We layer the liver cake with carrots mixed with mayonnaise, and add a lot of fresh dill for the filling pancake pie use with chicken cottage cheese and cream. These simple solutions add juiciness and originality to dishes. Home cake with prunes, familiar to many since childhood, is also on our menu. We decorate it with waffle crumble and it immediately stands out from the rest."