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Chocolate cake with prunes and nuts. Count's ruins with prunes

If the hostesses have a reason to bake and guests love prunes, ideal option will be a cake with prunes and walnuts, the recipe of which has both classic version, and enriched with the fantasies of the hostesses.

Nut honey cake

Cooking at least once honey cake with prunes and walnuts according to this recipe, all other honey cake recipes are automatically forgotten. The cake comes out tender and savory.

Ingredients for the test

3 art. l. butter;
2.5 st. flour;
100 g of granulated sugar;
3 eggs;
1 st. honey;
1 tsp soda.

For cream

0.5 l of 25% sour cream;
0.5 st. granulated sugar;
300 g prunes;
0.3 l of 35% cream;
1 glass of kernels walnuts.

Cooking

Put sugar with honey, butter, soda and eggs in a saucepan. Send the mixture to a steam bath. You need to stir it constantly to avoid curdling the eggs. Keep it like this until a homogeneous mass.
Mix the sifted flour with (item 1).
cover the dough cling film put in the refrigerator for 10-12 hours. Can be left overnight. It is important that the dough is completely cold.
Line a baking sheet with parchment paper and place a detachable rim, preferably round, on it.
Lightly oil the paper beforehand.
In the form of 2 tbsp. l. Spread the dough evenly over the paper.
Bake the cakes in an oven preheated to 180 degrees for about 8-10 minutes. Cool down.
Bake the rest of the cakes in the same way. There should be 5 of them in total.
It is better to bake one of the cakes stronger than the others, getting a dark brown tint. Make crumbs from it for decoration.
For the cream, you need to beat sour cream with granulated sugar until it is completely dissolved.
The cream is whipped separately until a thick mass is obtained.
Mix all.
Prunes cut into thin strips.
Coarsely grind nuts.
Lubricate the first cake with cream and sprinkle with prunes.
Lubricate the next cake with cream and sprinkle with chopped nut kernels.
Similarly, smear all the cakes with cream, alternately sprinkling with nuts and prunes.
When all the details are connected, the cake is completely smeared with cream on top and sides. Mix crumbs with ruddy cake and nuts. Sprinkle them all over the cake.
Leave the cake to soak for 3-4 hours. Such a honey cake with prunes and walnuts will not leave indifferent any of the guests.

sand cake

Any sweet tooth will like a sand cake with prunes and walnuts. The cakes are tender, especially after impregnation with cream.

Compound

For the test

butter- 100 g;
4 egg yolks;
1.5 st. flour;
1 st. Sahara;
1 st. l. sour cream;
0.5 tsp soda quenched in 0.5 tsp. vinegar.

For cream

sour cream 15% - 0.5 l;
sugar - 1 cup;
prunes - 300 g;
200 g butter;
walnuts- 1 tbsp.

You can make fondant if you like.

Compound

4 egg whites;
1 st. Sahara.

Cooking

Take oil room temperature so that it has time to melt a little.
mix oil, granulated sugar, sour cream and yolks. Beat with a mixer.
After extinguishing the soda with vinegar, add it to the flour.
Mix the dough and divide into 3 parts.
Put in the refrigerator for 20 minutes.
Roll out all parts of the dough into cakes.
Use for baking parchment paper or grease the mold with butter.
Send to the oven preheated to 180 degrees for half an hour.
Bake 3 cakes.
For the cream, you need to pour boiling water over prunes for 20-30 minutes and pass it through a meat grinder. Mix with oil and 0.5 tbsp. Sahara.
Beat sour cream with the rest of the sugar separately.
Combine the two mixtures, add chopped nuts, mix.
All cakes are well smeared with cream and sprinkled with nuts, you can add grated chocolate for decoration.

To get more festive and sophisticated look cake, you can cover it in a cooled state with whipped proteins. In this case, decorations are applied on top of proteins. For impregnation, leave the product alone for 2 hours, after which it is ready to serve.

Almost all of us are familiar with the taste sponge cake with prunes and walnuts. This delicate gourmet dessert is being prepared in several different recipes. Most interesting options will be discussed in today's post.

Baking a fluffy biscuit cake is not as difficult as many inexperienced housewives think. The composition of such a dough usually contains sugar, eggs and flour. In some cases, the last ingredient is partially replaced with starch. To give the finished product an unusual aroma, vanillin, orange, lemon or rum essence are often added to the dough.

Before you start beating eggs, it is recommended to cool them. You can add a couple of drops to the proteins lemon juice, in the yolks - a pinch of salt. Many young housewives mistakenly introduce baking soda into the biscuit base. It is absolutely impossible to do this, since the splendor of a homemade cake with walnuts and prunes is easily achieved thanks to air bubbles formed as a result of prolonged beating of eggs. To in finished product lumps of dough did not come across, flour should be poured into it gradually.

So that the freshly baked cake does not settle, it cannot be immediately removed from the switched off oven. Let him stand in it for at least half an hour with the door open. In order for the baked biscuit to be easily removed from the mold, it is necessary to use foil or oiled parchment.

Variant with cocoa

Using the technology below, a very magnificent dessert with a light and delicate structure is obtained. The sweetness of the cakes is successfully combined with sour, slightly smoked dried fruits, creating a truly unforgettable taste. The recipe for a chocolate cake with prunes and nuts requires a certain food set, so take care in advance that you have at hand at the right time:

6 chicken eggs.
200 grams of flour.
100 g cocoa.
400 grams of sugar.
300 milliliters of thick sour cream.
200 grams of boiled condensed milk.
150 g of prunes and peeled walnuts.

Process description

Start making a cake with walnuts and prunes, step by step recipe which can be viewed in today's article, you need to bake the basics. Pre-chilled eggs are separated into whites and yolks. The first ones are beaten into a dense foam, the second ones are combined with sugar and also processed with a mixer. Then the protein mass is carefully introduced into a bowl with sweet yolks and they begin to gradually add cocoa and sifted flour. Half of the resulting dough is laid out in a heat-resistant form, greased with butter, and baked at one hundred and seventy degrees for half an hour. A cake is also made from the remaining mass.

After the biscuits have completely cooled, they are cut in half. As a result, you should get four approximately identical cakes. Each of them is smeared with a cream consisting of sour cream, boiled condensed milk, chopped nuts and chopped dried fruits. After that, the cakes are stacked on top of each other. After that, the dessert is decorated with chocolate chips and put in the refrigerator. To make a homemade cake with prunes and nuts, the recipe for which will surely be in your personal cookbook, turned out to be softer and more tender, it is left for several hours so that it is well saturated.

Butter option

We bring to your attention another interesting interpretation of a delicious homemade dessert. This option is slightly different from the previous one, so inspect the contents of your own refrigerator in advance. This time it must be:

250 grams of flour.
4 eggs.
250 milliliters of sour cream.
A couple of glasses of sugar.
250 grams of prunes.
A glass of shelled walnuts.
Standard pack of butter.
15 grams of baking powder.
Vanillin sachet.
30 grams of cocoa.

This cake recipe with walnuts and prunes is designed for 8 servings. Therefore, if you are expecting guests to arrive, you can bake not one, but several desserts.

Sequencing

The eggs are combined with half of the available sugar and beat well with a mixer. Then soft butter is added there and mixed until smooth. Gradually add flour, baking powder and vanillin to the resulting mass. Ready dough divided into two approximately equal parts and cocoa is added to one of them. Then cakes are baked from it and each of them is cut in half.

Because the this recipe cake with prunes and walnuts suggests the presence of cream, it's time to start preparing it. To do this, sour cream is combined with the remaining glass of sugar and whipped with a mixer. Each biscuit cake is smeared with the resulting cream, sprinkled with chopped nuts and pre-steamed and chopped prunes. The top of the cake can be decorated with whipped cream or boiled condensed milk.

Chocolate cream option

Using this technology, it is possible to bake relatively quickly fluffy biscuit with fragrant lemon impregnation. Delicate taste cakes are in perfect harmony with chocolate cream and dried fruits. Since this cake recipe with prunes and walnuts implies the presence of a certain food set, take care in advance that your home has:

6 eggs.
250 grams of sugar.
8 tablespoons of drinking water.
200 grams of flour.
A couple of full tablespoons of starch.
One sachet of vanilla and baking powder.
A pinch of salt.

To prepare the impregnation you will need:

50 milliliters of lemon juice.
100 grams of sugar.
1500 milliliters of water.

Plus, this cake recipe with prunes and walnuts suggests the presence of cream. To make it, prepare in advance:

300 grams of sugar.
A couple of tablespoons of starch (with a slide).
400 milliliters of cow's milk.
A tablespoon of flour (with a slide).
300 grams of butter.
3 tablespoons of cocoa.
100 grams of prunes and peeled walnuts.
Vanillin sachet.

Cooking algorithm

Pre-chilled eggs are carefully separated into whites and yolks. The first ones are salted and beaten until stable peaks appear, the second ones are rubbed with sugar and vanillin. Then add to the yolks right amount hot water, sifted flour, baking powder and starch. The whites whipped with salt are also gently mixed there.

The finished dough is laid out in a refractory detachable form, lightly oiled, and put into the oven. Bake a biscuit at standard temperature for no longer than forty minutes. The browned and completely cooled cake is cut into three parts. Each of them is soaked in a syrup made from water, lemon juice and sugar.

Now it's time for the cream. For its preparation, milk is poured into a thick-bottomed saucepan. Vanillin, sugar, starch and flour are also added there. All this is sent to the stove and boiled over low heat, not forgetting to stir constantly. The resulting mass is removed from the burner, tinted with cocoa and cooled. Softened butter is added to the almost ready cream and beat well.

Each of the cakes is smeared with the resulting chocolate mass, sprinkled with chopped nuts and chopped prunes. After that, they are stacked on top of each other. The top and sides of the finished biscuit cake are smeared with cream and decorated as you wish. Before serving dessert on the table, it is kept in the refrigerator for at least eight hours.

Cake with prunes and walnuts: culinary reviews

Everyone who has ever tried to bake such a dessert at least once assures that the process of its preparation does not require any specific skills. At the same time, it is extremely important to pay attention to the quality and freshness of the products used.

Depending on the recipe and the chef's intentions, prunes can be cut into slices, chopped into strips or chopped to a puree state. The main thing is that dried fruits complement the taste of other ingredients. As for the cream, most experienced housewives recommends using oil, custard or sour cream. They are best combined with tender biscuit cakes and make them softer.

Although they say that they don’t argue about tastes, everyone likes such a combination as nuts and prunes. Whether we add these two ingredients to whipped cream, ice cream, soufflé, whether we make a cake out of them - all these desserts will be received with a bang. But when it comes to baking, people have different tastes. Someone loves a delicate biscuit, someone give crumbly shortbread dough, and to someone - a crispy puff. Below is a selection of homemade baking recipes, where walnuts and prunes are one of the main ingredients. They differ from each other in the way of kneading dough and creams. You can choose yours with prunes and walnuts to delight your loved ones and surprise guests.

sour cream dough

Beat five eggs until white with a glass of sugar and a bag of vanillin. Add 300 g of sour cream, a jar of condensed milk, a spoonful of soda. Mix and add three cups of flour. The resulting mass is best divided in two. Mix three tablespoons of cocoa powder into one of the parts. We bake cakes alternately (half an hour at one hundred and ninety degrees). Each of them is cut into two parts. For cream, grind a glass of walnut kernels and 200 grams of steamed pitted prunes. Beat half a liter of sour cream with sugar (add it to taste) until fluffy. Add nuts and prunes, knead. I'm preparing a drink. We brew a cup of strong coffee, add two tablespoons of cognac. Now we collect sour cream cake with prunes and walnuts. The recipe prescribes to soak all the cakes and smear them with cream. Alternate white and dark layers. The chocolate cake should be on top. We decorate the top of the product with icing and the remaining cream.

shortcrust pastry

This is a very original recipe. Home cake with prunes and walnuts consists of round cookies, inside of which there are walnuts instead of a stone. Grind margarine (three hundred grams) with a glass of sugar, add three eggs and beat. We put a spoonful of soda quenched in vinegar and begin to add flour. It may take four glasses to knead elastic dough. We divide it into thirty identical balls. We put inside each a berry of pre-soaked prunes, into which we have already inserted a quarter of a nut kernel. We cover the baking sheet with oiled paper, lay out the balls. We bake in a preheated oven at one hundred and ninety degrees. Whisk a liter of sour cream with two cups of sugar. We dip the cooled shortbread cookies in this cream and put in the shape of a pyramid. To give the structure stability, we coat the sides of the cake with the remaining sour cream and pour over the melted chocolate.

Economical recipe: "Pancho" with prunes, sour cream and walnuts

We start by turning on the oven. In a deep bowl, beat the egg, a glass of sugar and a bag of vanilla. In a cup of kefir, extinguish half a teaspoon of soda. Pour into egg mass. Beat again with a mixer. Sprinkle a glass of sifted flour in portions. Gently knead the dough with a wooden spatula, wielding it without fail from the bottom up. The form in which we will bake should be greased with fat, and then a little powdered with flour. This is where we pour our dough. Then put the form in hot oven and bake for about twenty-five minutes at 180 C. While the biscuit is cooling on the grate, let's take care of the cream. Let's steam two hundred grams of prunes, free it from the seeds, cut into pieces. Beat four hundred grams of fat sour cream and half a glass of sugar. Let's add prunes. Biscuit cut into two cakes. Cut one of them into small cubes and knead with cream. Line a dome-shaped bowl with cling film. We spread the cream. Top with a whole cake. Then you need to wrap the product with something on top (for example, cling film) and put it in the refrigerator for six hours, or even overnight. We crush walnut kernels with a rolling pin. Sprinkle them on the sides and top of the product. Cake with prunes and walnuts recipe advises to decorate chocolate icing.

Biscuit "Truffle"

We grind four yolks with one hundred and fifty grams of sugar. Whisk the whites into foam. Melt two hundred grams milk chocolate. We put a pack of butter in it, rub it. We introduce yolks and one hundred grams of chopped nuts and prunes into the chocolate mass. Mix, add one hundred and fifty grams of flour and a bag of cookie powder. Carefully fold in the beaten egg whites. Pour the liquid into a mold lined with parchment. We put in a hot oven and bake for half an hour at 180-200 C. Cut the cooled biscuit into two cakes, soak. We heat a glass of milk, dissolve one hundred grams of chocolate in it and bring to a boil. Grind three yolks with a spoonful of sugar and a pinch of vanilla. Add a handful of flour. Stir and pour over milk chocolate mixture. We put on a small fire and cook custard. When it cools down, we introduce half a glass of chopped almonds there. with prunes and walnuts, the recipe suggests decorating with truffles.

honey cake

The dough for this pie needs to be prepared ahead of time. It must be kept in the refrigerator for at least six hours. To bake such a cake with prunes and walnuts, the recipe suggests mixing a glass of honey, two eggs, one hundred grams of butter, two hundred grams of sugar and a spoonful of soda in a saucepan, put it on water bath. You need to constantly stir the mass. After seven minutes, when it becomes homogeneous, you need to remove the saucepan from the heat, add three hundred and fifty grams of flour. Mix the dough and refrigerate. Let it come to room temperature before baking. We cover the form with parchment, put there three or four tablespoons of the resulting dough. Then we distribute them over the entire diameter. We bake each cake for five minutes at 180 C. Now we collect a honey cake with prunes and walnuts. We smear the cakes sour cream, in which we add chopped nuts and prunes. We decorate the top of the honey cake with boiled condensed milk or whipped cream, and the sides with crumbs.

Cake with prunes and walnuts "Curly Pinscher"

How to cook this product with original title? Soak a handful of prunes in water with the addition of three tablespoons of cognac. kneading sour cream dough as in the recipe above. We bake the first cake. Add cocoa to the rest of the dough. We bake it too. When the chocolate cake has cooled, cut into cubes. Beat half a liter of sour cream with a glass powdered sugar. Mix with chopped prunes and a handful of crushed nuts. We put in pieces chocolate cake. Next, we proceed as in the Pancho recipe: cover the bowl with cling film, spread the cream, cover with white cake. We impregnate it with cognac liquid left over from prunes. We send it to the refrigerator for half an hour. Turn over and remove the film. We decorate homemade cake with prunes and walnuts with icing or sour cream with gelatin.

Hello! I, Rogal Ivan, have a sweet tooth and a fan of baking, I invite you to prepare recipes. More specifically, “Prune Cake”. We have already considered recipes for baking from yeast, puff, shortbread and other types of dough. As you know, any pastry, including prunes cake, can be prepared using various recipes.

I would suggest that when you make a cake, follow one recipe, although you can and even need to make some changes to your liking.

So, for example, when I first decided to bake a cake with prunes, according to original recipe he was adorned with roses biscuit dough, but I decided to decorate it with nuts and prunes, as it turned out, my household liked this option more. I hope you enjoy the recipes below!

Dough: half a pack of butter, 4 yolks, one and a half glasses of flour, a glass of sugar, 1 tbsp. sour cream and cocoa powder, half a teaspoon of soda. Cream: one and a half packs of butter, half a liter of sour cream, a pound of prunes, a glass of sugar and nuts.

Let's start cooking:

Dough: We extinguish soda with sour cream, and mix with sugar, yolks and butter. You should get a whitish mass.
We begin to knead the dough, gradually adding flour, the flour should be sifted before adding to the dough. Knead until smooth.
From the kneaded dough, you will get three cakes for a mold measuring 25 centimeters in diameter. Mix cocoa into the dough for one cake.
Cakes are baked in turn, in an oven preheated to 220 ° C, for about 10 minutes.
After cooling the baked cakes, cut off the uneven edges, we will need them when we decorate the cake.
Cream: Prepare prunes. We twist the prunes through a meat grinder or chop with a blender, it’s convenient for anyone, for example, it’s easier for me to wash the blender later than the meat grinder.
I fry the peeled nuts in a pan, wrap them in paper and crush them with a rolling pin by rolling them. I confess - laziness, mother, you need to wrap it in paper, so that later it would be easier to wash the rolling pin, it’s really easier for me - the less washing dishes, the more time for my family.
In separate containers, beat two different components of our cream: butter with half a glass of sugar and sour cream with half a glass of sugar.
We mix twisted prunes and crushed nuts with both components of the cream - butter and sour cream. There should be really a lot of cream - part of the cream will go into cakes during the time our cake is infused. Our cakes (cakes) will absorb the cream abundantly, and well-soaked cakes are a successful cake.
We collect the cake with prunes and decorate it: Initially, lay out the cake without cocoa and generously smear it with our resulting cream with nuts and prunes, for each cake we should take a little more than a quarter of the total amount of our cream.
After that, the cake with cocoa, and again we grease it with a large amount of cream with prunes and nuts.
And now we are laying the last cake - it should be a cake that does not contain cocoa. We smear the whole cake with cream, sparing it neither on the sides nor on the top of our cake.
Grind the previously cut uneven edges of the cakes into medium crumbs, they, like nuts, can simply be kneaded with a rolling pin. And just like nuts, if you are too lazy to thoroughly wash the rolling pin, you can wrap them in paper, old newspaper or a tight bag before rolling them out.
We put in the refrigerator for three hours, but not less than 2 hours - the cake should be well soaked.

We begin the most creative part of preparing our pastries - decorating. Personally, I, my family and friends liked the decoration of a mixture of nuts, prunes and grated chocolate the most, but you are free to do as you please.
Use whatever your imagination tells you. If it's up to you, you can bake flowers from biscuit sweet dough, decorate with whipped cream monograms (thankfully, a container of whipped cream is sold in supermarkets), or simply pour chocolate filler (also sold everywhere in supermarkets).

Whatever way you choose to decorate, remember decorating a cake is always a flight of fancy and a creative impulse of your soul. When decorating a cake, I try to make it look like a real work of art.

Cake with prunes and nuts is ready. Cut the cake just before serving. Enjoy your meal!

Attention!

We extinguish soda with sour cream, not vinegar!
You can also add a little baking powder to make the cake rise better, but this is not necessary.
My baking is carried out in an electric oven, which means the baking time, for example, gas oven may vary, and indeed the baking time depends on many factors. Therefore, it is better to start baking with a dough that does not contain cocoa, so it is easier to determine the exact baking time for one cake, and already navigate by this time during subsequent baking.
If it doesn’t work out evenly in our form, it is easily distributed with a spoon moistened with water.
If the prunes are dry and pitted, steam them and remove the pits.

Also, it should be noted that the cake will not be large, somewhere around a kilogram, just for a small family celebration. But when I made this cake on a large number of people, it turned out much tastier.

Honestly, I don’t know the reason for this effect, I can only assume that under a larger mass the cake is better soaked, which means it becomes tastier.

Thank you for your attention! Hope you enjoyed this cake. See other recipes in the relevant sections of my site!

Honey cake with dried fruits

A delicious combination of honey biscuit cake with sour cream and dried fruits.

To prepare it, you need to take the following set of products:

for a biscuit: 2 cups flour; 6 eggs; a glass of granulated sugar; 5 tablespoons of honey; soda;
for cream: 1 liter of sour cream; 2 cups of powdered sugar; a glass of drinking cream;
for the filling: one glass of dried apricots and prunes; chocolate bar.

Cooking method:

Using a mixer, beat the eggs and granulated sugar until a high fluffy foam (at least five minutes).
I melt honey in a water bath (not to a boil) and add 2 tablespoons of soda. I wait until the honey acquires the color of caramel and remove it from the stove.
I add carefully in small portions uncooled honey into the egg mixture, stirring constantly.
I sift the flour and add in small portions. I start kneading the dough.
I distribute the dough equally in two baking molds (I grease them with oil in advance).
I place in a preheated to 170 gr. oven. Baking time is about 25-30 minutes.
After cooling, I cut each biscuit into two parts.
For the cream, I whip the drinking cream until they increase in volume.
Mix with sour cream and powdered sugar.
Dried fruits are slightly soaked in warm water and I cut.
I'm starting to assemble the cake. On the first cake I distribute the cream and chopped prunes.
I put a new cake and grease it with a layer of cream.
This is followed by the third cake with cream and chopped dried apricots.
I also cover the fourth cake with cream and sprinkle with chocolate and dried fruits grated on a medium grater.
I place finished cake in the refrigerator for several hours to soak.

Cake with caramel sauce

Dried fruits and nuts look great in a cake, which is poured on top with a delicate caramel-creamy mass.

In order to prepare such unusual cake The following set of products is required:

for the cake: 200 g flour; 190 g butter; 5 eggs; glass of water; 0.1 kg of granulated sugar; baking powder; 1 heaping teaspoon of baking soda; 190 g prunes; one handful of nuts and raisins;
for pouring: 3 tablespoons of granulated sugar; 0.190 l of drinking cream; 0.130 l of any sweet syrup; 75 g butter.

Cooking process:

I put raisins, prunes and nuts in boiling water, pour soda.
In 10 minutes. I drain the water and grind with a blender until a homogeneous consistency.
Sift flour, mix with baking powder. I add a little.
I add granulated sugar and eggs to the flour. I mix.
in a water bath or microwave oven I melt butter. I pour it into the flour mixture.
I add a mass of nuts and dried fruits, as well as water and knead a homogeneous dough.
I fill the baking dish with dough and send it to preheated to 160 gr. oven. Baking time is about 40 minutes.
For filling from caramel, I mix all the products in a small saucepan and heat over low heat until the granulated sugar is completely dissolved.
After cooling, the cake is immediately poured with caramel filling. I give a little time for soaking.

I decided to make a cake with prunes and walnuts. traditional way, but with two types of biscuit, namely dark and light. Usually such a cake is made only from a dark biscuit. I'll deviate from the recipe a bit and make my own. So for this we need the following products. I will not enumerate, everything is in the recipe and in the photo.

Let's start cooking. Separate the yolks from the whites. Take two yolks and 125 grams of sugar, a pinch of salt and beat with a mixer.

Then add softened butter to this mixture and whisk.

Next, add a tablespoon of sour cream, beat again.

Sift flour 125 grams, add vanilla and baking powder to it.

Gradually add the flour to the egg and butter mixture, mix until smooth.

Pour the prepared mixture into a mold greased with margarine.

In the same way, we bake another biscuit, but with the addition of cocoa powder.

We will have two biscuits, white and brown. We cut the brown and white cakes into two parts and soak in liquor.

I had little liquor, so I partially soaked it. But it's not scary, the cream will be sour cream, so the cake will soak well. For now, let's leave the cakes alone and take care of the nuts. Chop the nuts with a knife.

Then we take the prunes, wash them under hot water or pre-soak in water for half an hour so that it is soft. I soaked. Grind the prunes with a knife as finely as possible.