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Cake with nuts, prunes, sour cream and cream

Cooking recipes / Top Picks / Homemade cakes

10 servings
1 day

Eggs - 8 pcs., Sugar - 240 gr, Wheat flour - 240 gr, Food soda - 0.5 tea liters, Vanillin - 1 gr, Cocoa powder - 3 tbsp, Prunes - 250 gr, Walnuts - 150 gr, Sour cream - 500 gr, Powdered sugar - 150 gr, Fat cream - 250 gr, Powdered sugar - 100 gr

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

Gently stir the sifted flour with soda and vanillin into the lush egg mass, using a whisk. Do not interfere for a long time. It is enough just to interfere with the flour, but so that the mass remains lush. Pour half of the finished dough into a 20-22cm diameter baking tin.

In the remaining dough, stir in the cocoa.

Pour the chocolate dough into another shape of the same diameter. Place the moulds in an oven preheated to 180 degrees for 30 minutes. Navigate your oven in time.

For filling, take the required number of walnuts and chop them with a knife. You do not need to use a shredder. Pieces of nuts should be felt in the cake. Then fry the nuts in a dry pan for a couple of minutes, until the characteristic smell appears. Remember to stir constantly. Toss the roasted nuts from the hot pan into a plate to cool.

Pour boiling water over prunes for 1 minute. Then drain the water and rinse it in cold water. Then cut the prunes a little. It is not necessary to soak it for a long time, since it will soak and lose its taste.

Remove the finished biscuits after baking, cool and cut each into 2 cakes.

To make the cream, combine the fatty sour cream with the icing sugar and whisk everything at the highest mixer speed for a few minutes. The cream should become lush and tender. The more greasy sour cream, the more stable the cream will be. But do not use sour cream less than 25% - it simply will not rise.

Soak biscuit cakes with sugar syrups or plain water. Rinse the layers with sour cream and put prunes and nuts in the filling. Press the filling into the cream a little. Collect the cake, layering the layers in turn - dark, light.

Assemble the cake and coat its top and sides with cream. Put the cake in the fridge for a few hours to freeze and soak. To garnish, whisk the greasy cream with the icing sugar and line the entire surface of the cake on top and sides. Decorate the cake with the theme of your celebration. Nice treat!