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Mousse cake with prunes and nuts

Cooking recipes / Top Picks / Homemade cakes

10 servings
5 hours

Eggs - 1 pc., Sugar - 220 gr, Sour cream - 370 gr, Wheat flour - 80 gr, Cocoa powder - 18 gr, Baking powder - 5 gr, Salt - 0.5 gr, Walnuts - 50 gr, Kefir - 500 gr, Prunes - 250 gr, Gelatin - 15 gr, Water - 100 ml, Vanilin - 1 gr, Food soda - 0.5 gr

Mix flour, cocoa, baking powder and salt.

Finely chop the nuts.

Beat the egg with 120 grams of sugar for 4-5 minutes until resistant foam.

Add 120 grams of sour cream and beat well again.

Add the dry mixture to the liquid one and mix the dough quickly.

Add chopped nuts, gently and quickly intervene.

Put the dough in a form lined with baking paper, level. Bake in an oven preheated to 180 degrees. In the form of 24 cm - 30 minutes, in the form of 20 cm - 40 minutes.

Cool the ready-made cake for 5 minutes in uniform, get it out and put it on a board or grill.

Rinse the hot bark with 50 grams of sour cream and leave to cool on the grill.

Pour 100 ml of water over the gelatin and leave to swell according to the instructions on the bag. Rinse prunes, dry. If it is hard, pre-fill with warm water for 30 minutes.

Grind prunes in mash with a meat grinder or blender. It is better to make the mousse more uniform as small as possible.

Beat kefir, 100 grams of sugar and 200 grams of sour cream for 4-5 minutes.

Add the purée of prunes, vanillin, melted gelatin and whisk for a further 5 minutes. Add soda during whipping.

Place the completely cooled bark in the ring from the mold. The ring can be wrapped in cling film.

Pour the mousse onto the cake and refrigerate for at least 3 hours.