Cake with nuts, prunes, sour cream and cream

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   To prepare the sponge cake, combine the eggs with sugar and beat them for a few minutes until a fluffy, light mass is obtained. The mass should increase in volume several times. In order for the eggs to beat well, the bowl for them must be dry and fat-free.

2. STEP 2

   

   Gently, using a whisk, stir the sifted flour with soda and vanilla into the fluffy egg mass. There is no need to stir for a long time. It is enough just to stir in the flour, but so that the mass remains fluffy. Pour half of the finished dough into a baking dish with a diameter of 20-22 cm.

3. STEP 3

   

   Stir cocoa into the remaining dough.

4. STEP 4

   

   Pour the chocolate dough into another mold of the same diameter. Place the molds in the oven, preheated to 180 degrees, for 30 minutes. Based on the time, use your oven as a guide.

5. STEP 5

   

   For the filling, take the required amount of walnuts and chop them with a knife. There is no need to use a chopper. Pieces of nuts should be felt in the cake. Then fry the nuts in a dry frying pan for a couple of minutes until a characteristic smell appears. Don't forget to stir constantly. Transfer the roasted nuts from the hot frying pan to a plate to cool.

6. STEP 6

   

   Pour boiling water over the prunes for 1 minute. Then drain the water and rinse it in cold water. Then chop the prunes a little. There is no need to soak them for a long time, as they will become soggy and lose their taste.

7. STEP 7

   

   After baking, remove the finished biscuits from the mold, cool and cut each into 2 cakes.

8. STEP 8

   

   To prepare the cream, combine heavy sour cream with powdered sugar and beat everything at the highest speed of the mixer for several minutes. The cream should become fluffy and tender. The higher the fat content of sour cream, the more stable the cream will be. But don’t use less than 25% sour cream - it simply won’t whip up.

9. STEP 9

   

   Soak the biscuit cakes with sugar syrups or plain water. Coat the layers with sour cream and add prunes and nuts to the filling. Lightly press the filling into the cream. Assemble the cake, sandwiching the layers alternately - dark, light.

10. STEP 10

    

    Assemble the cake and coat the top and sides with cream. Place the cake in the refrigerator for several hours to harden and soak. To decorate, whip heavy cream with powdered sugar and smooth the entire surface of the cake on top and sides. Decorate the cake according to the theme of your celebration. Enjoy your treat!

Comments on the recipe

SiriusMerlin

21.10.2023

4.8

Thank you for the recipe. I really liked the cake. My parents cooked it with prunes, but at home I cooked it with dried apricots. Both options are great. In the future, it’s worth trying a mixture of dried apricots and prunes, I think it will be absolutely amazing. I added more than 300-350 grams of sour cream to the cream, and still, as for me, there was not enough cream) I’ll take it into service.