Cake with prunes at home. Sour cream cake with prunes and walnuts Shortbread cake with prunes and walnuts

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 walnuts - 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 well soaked 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, 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 *.

If you love walnuts and prunes, then you will surely like their duet in home baking where these ingredients harmoniously complement each other. At the same time, the dessert for tea drinking is not only tasty, but also very healthy. I propose to bake a cake with prunes and walnuts. Recipe for this homemade treats has many variations, but I offer only three, the most proven and successful.

Cake with prunes and walnuts - a simple recipe

Despite the fact that this walnut cake with walnuts- a simple recipe, it turns out an amazing confectionery masterpiece. Thin cakes are soaked gentle cream and the dessert just melts in your mouth.

In order for such a cake to be painted on your table, you will need the following ingredients for the dough:

• flour - about 1.5 cups;
• butter- 100 g;
• a tablespoon of sour cream and cocoa powder;
• granulated sugar - a glass;
• egg yolks - 4 pcs.;
• baking soda- half a teaspoon.

The cream will need:

• half a liter of sour cream;
• a glass of sugar and walnuts;
• prunes - half a kilogram;
• butter - 300g.

1. The algorithm for preparing the dough is very simple. First of all, you need to take care of the oil: it must be removed from the refrigerator in advance so that it becomes soft. Using a spoon or fork (whichever is more convenient), you need to grind it with raw yolks and sugar. The result is a light cream-colored mass. You need to add soda to it. It is not necessary to extinguish soda in a classic way with vinegar, for this you will need the same spoonful of sour cream. Pour flour into the mixture, knead the dough. When the dough is ready, it must be divided into three pieces. In one of them - stir in cocoa.
2. We preheat the oven in advance to put the cakes to bake in it, already hot. Bake should be in a round shape, the optimal diameter is 25 centimeters. To evenly distribute the dough in the form, you just need to moisten in cold water spoon and "smear" it as needed.
3. Cakes are baked quite quickly: at 180 degrees - about 8 minutes alone. We give the cooled cakes an even round shape, cutting off the excess, but there is no need to dispose of the scraps: they will serve to decorate the finished cake.
4. Working with cream is a little more painstaking. If the prunes are pitted, they must be removed. Seedless, dried fruit is briefly soaked in water to soften, let the liquid drain and grind it with a blender or meat grinder.
5. It is better to chop the nuts with a knife, then they will not turn into fine dust, but will be of the right size - both small and fairly large crispy pieces.
6. Beat half a glass of sugar with butter, and in another container, the remaining sugar with sour cream. There are two creams. And we make one of them, mixing sour cream and butter, adding nuts and prunes gruel. A few nuts should be left to decorate the cake. It makes quite a lot of cream. But it will all come in handy.
7. We make a light cake with the lower cake, put a third of the cream on it, distributing it evenly with a spoon. The middle cake is dark, the one with the addition of cocoa. We put another third of the cream on the dark cake and cover with the top light cake.
8. Spread the rest of the cream over the top and sides of the cake. After grinding the biscuit scraps, mix this crumb with the left nuts and decorate the cake. That's all, it remains to put this beauty in the refrigerator for 3-4 hours. Then you can start drinking tea.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

Cake with prunes and walnuts: a recipe with condensed milk

Another variation of the walnut cake with prunes is a recipe with condensed milk. We select the ingredients separately for the dough and for the cream.

So, the dough will need following products:

• a glass of sugar;
• eggs - 3 pcs.;
• flour - 250 g;
• sour cream - a glass;
• vanillin - a bag;
• baking powder for dough - a tablespoon.

Cream is prepared from:

• butter - 200g;
• condensed milk - 2 jars (500 ml);
• vanillin - 10 g;
• a glass of seedless prunes;
• walnuts - 2/3 cup.

In addition, you will need: oil for greasing the mold, half a glass of nuts for sprinkling the finished cake.

1. To do biscuit dough, eggs, vanillin and sugar, beat with a mixer into foam, add sour cream to it, mix. Mix flour and baking powder and add to the liquid egg-sour cream mass. The dough comes out liquid. Pour it into a baking dish, greased with oil and place in a preheated oven. Baking lasts about half an hour at 180 degrees. The readiness of the cake can be determined with a toothpick.
2. While the cake is cooking, it's time to make the cream. Prunes must first be soaked for half an hour in hot water, and by the time of preparation - recline on a sieve so that the water is glass. Then the prunes must be crushed with a blender into a homogeneous gruel.
3. Beat the butter well with vanilla. When a light soft mass is obtained from these ingredients, we introduce condensed milk, but we do it gradually, without stopping whipping. Turns out white light cream. About a third of it should be set aside in a separate bowl, and the remaining cream should be brought to readiness by adding prunes and chopped nuts.
4. We cut the finished cooled cake into 2 round and identical cakes in thickness. Cake assembly begins.
5. We put one cake on a dish. We coat with walnut-prune cream. We spread the whole cream, not sparing. Top with a second layer. We return to the postponed white cream: we coat the cake on the sides and top with it. And then sprinkle with the deferred nut, crushed into crumbs. We put the finished cake in the refrigerator for the night. In the morning he is ready!

Cake with prunes and walnuts recipe from ready-made cakes

If there is no time to bake a nut cake with walnuts, but the guests promise to be soon, ready-made ones will help out biscuit cakes bought in the store. It is enough to layer them with cream - and the treat is ready.

1. How to make cream? Beat 250 ml of fat sour cream and a glass of sugar, add half a glass of chopped prunes and chopped walnuts with a knife. Beat until smooth and coat the cakes with cream, coat the finished cake on top. You can decorate with crushed nuts and halves of prunes, grated chocolate.

Preparing a treat like home cake with prunes and walnuts, the recipe of which is useful to every hostess - it is a very simple matter, but the result is amazingly tasty and fragrant dessert, which is not a shame to put on the festive table.

A welcome guest on any festive table- cake with prunes and nuts. Combining these components results in original pastry with an incredible aroma and an unforgettable aftertaste. Delicious treat Preparing for any feast is quite simple. The set of products is minimal, it will take a little time to cook. You can only compare with . So, what kind of cakes we offer you to cook:

Honey cake with prunes and nuts

Components

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

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

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

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

Cooking

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.

1. Place a container in a water bath in which you place all the components of the dough, except for flour.

2. 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.

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 a bowl for 12 hours in the cold, and after 5 hours hold at a temperature of 25 degrees.

5. Cover the form with parchment, put 3-4 tablespoons of dough in the center, level it over the entire area.

6. Bake no more than 10 minutes.

7. You should have 4 cakes. Let them cool down. And proceed to the preparation of the cream.

8. Cut prunes into small pieces. Chop nuts.

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

10. After put to makeup boiled condensed milk, whisk again.

11. Add prunes with nuts, mix.

12. Prepare the cake decoration by whipping all ingredients without coloring to persistent 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.

13. Assemble the cake by laying the cake after the cake, smearing them with cream. Do not grease the top, prepare the glaze for it.

14. Pour the cream into an enameled bowl, put the butter, put on a minimum fire.

15. Chop the chocolate as finely as possible.

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

17. Stir. Wait until the chocolate has completely melted.

18. Fill the cake with icing.

19. In a pastry bag, collect a 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.

Delicate sour cream dessert

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

Components

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

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

Cooking

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 it 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 pieces 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 as well 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.

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 of milk;
¾ st. l. wine vinegar.

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

Filling:
250 g prunes;
120 g walnuts.

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

Cooking

1. Mix the first 5 dough ingredients until smooth.

2. Add the remaining ingredients, mix thoroughly.

3. Cover the form with parchment, pour out the dough, bake for up to 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 butter in another 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.

original chocolate cake

Components

Dough:
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.

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

Decoration:
1 bar of dark chocolate.

Cooking

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. Crumble prunes, chop nuts, also pour into the dough, stir.

5. Put the finished composition in a mold, 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. Separately, beat the butter, transfer it in small portions to the cream, while whipping 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.

Meringue cake with fillings

Components

Meringue:
10 proteins;
400 g sugar.

Cream:
1 jar of boiled potatoes;
250 g butter.

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

Cooking

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 a 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 on a smaller grater.

6. Chop 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.

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 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. 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

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!

33,870

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 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. Finished cake cool first in the pan (10 minutes), then on a wire rack until completely cool. 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.

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2. Soft butter room temperature beat 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 on it sour cream. 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.