Plum cake

12 servings
12 hours

To begin with, we prepare dough. Combine softened (but not melted) butter in a deep bowl, add sugar to it and beat with a mixer until smooth. Then we introduce the eggs, mix with a mixer. Sift the flour into a separate bowl. Add soda slaked with vinegar to the liquid mixture (you can replace with baking powder), stir and pour flour in small portions. Knead a dense but plastic dough. Divide the dough into 3 equal parts. We send two of them to the refrigerator, with the third we start work. Turn on the oven 180 degrees for heating and roll the dough into a cake, according to the size of the future cake. Put on a baking sheet, covered with a silicone mat or parchment, heat up with a fork and bake until tender (about 20-30 minutes). We control the process so as not to burn. While the base is baking, we prepare the filling. In each prune (without a bone), we will stir the peeled walnut nucleolus. The remaining 2 parts of the dough are divided into equal 36 pieces. From each of them we roll out a circle, put prunes with a nut inside in the middle, wrap them on the principle of a pie. In total, 36 blanks should be obtained. As soon as the base is ready, we take out the baking sheet from the oven, shift the ready-made cake onto the plate, and put the blanks with prunes in its place. We send it to the oven and bake for 35 minutes at 180 degrees. Mix sour cream with sugar and thickener. Beat with a mixer to a cream state. We start working at low speeds, gradually increasing them. Grease the hot base cake with ready-made cream. We take out the ready-made sausages-fillings from the oven, let them cool to a comfortable temperature. Dip each blank in sour cream and slide over the base. We send the cake to the refrigerator to cool a little. In a small saucepan, we cook fudge. Combine sour cream, sugar, cocoa and butter. Bring the mixture to a boil, stir with a fork or whisk until homogeneous. Let us cool down a little. Take out the cake from the refrigerator, pour fondant and leave at room temperature overnight to soak. In the morning we take it out of the refrigerator, serve it to the table in a cooled form. Enjoy your meal!