home / Bakery products/ Chocolate cake with prunes and nuts. Delicate cake with prunes and nuts Nut cake with prunes

Chocolate cake with prunes and nuts. Delicate cake with prunes and nuts Nut cake with prunes

The men's holiday is approaching, the day of those men who have given or are giving their debt to the Motherland, the Fatherland! And also very soon one of the most beloved spring holidays - March 8! And as always, we will congratulate our grandfathers, daddies, husbands, sons, loved ones on this day, and then mothers, grandmothers, daughters and all the beautiful ladies on this wonderful, warm, sunny holiday! In this regard, I offer you a recipe for making a quick homemade cake that any hostess can handle, and perhaps even our stronger sex - our men! My mother prepared this cake for the arrival of her friends and now she advises this recipe to those who do not always have time to prepare a sweet dessert, but they want to treat their home or visiting guests perfectly! And so, today we will cook Delicate cake from pieces of biscuit with nuts and prunes. Maybe someone will want to make this cake, maybe on festive table by February 23 or the day of March 8!

Would need:

for the biscuit:

eggs - 2 pcs.
sugar - 200 gr.
condensed milk - 200 gr.
sour cream - 1 tbsp
soda - 1 tsp quench with vinegar
prunes - 200 gr.

cream "Sour cream":

sour cream - 700 gr. (20% fat)
sugar - 100-200 gr.

for decoration:

nuts
chocolate

How to cook Delicate cake with prunes and nuts:

Combine eggs with sugar. Mix a little with a whisk.

Add condensed milk, sour cream and soda quenched with vinegar (in a spoon). We add flour.

Steam the prunes, cut and roll in flour. Put into the dough.

We mix. Biscuit dough is ready.

Lay on a baking sheet parchment paper, lubricate if necessary vegetable oil, lay out the dough, flatten into a thin cake. Bake at 200 degrees for 12-15 minutes.

Here is such a ruddy cake.

And now, simply using a plate of a suitable size, we cut out a circle (square or oval) from a biscuit. Lay out on a platter or plate.

We cut the cake a little in several places and soak it with sour cream. Sour cream is prepared as easy as shelling pears: for this we beat sour cream and add sugar in parts or powdered sugar. The cream should be lush. For more fluffiness of the cream (if you are making cream from store-bought sour cream), add cream thickener. Then the cream will be thicker.

Sprinkle the main cake on top with crushed walnuts or any other.

Cut the rest of the cake into cubes, put in a large bowl.

Add sour cream and stir. At this time, the biscuit cubes are soaked with cream. You can also add crushed nuts here, if desired, and mix everything.

We spread the soaked biscuits in a slide on the main biscuit.

Top the resulting cake-slide with the remaining sour cream and sprinkle with grated chocolate. We put it in the refrigerator for 2-3 hours, and preferably at night.

But what a beautiful cake on the cut. It just melts in your mouth. Serve it with hot tea.

Svetlana and my home site wish everyone a pleasant appetite!

I'm very glad to meet you)

And I again with a cake, because there are not many of them 🙂

Although now there are so many cake recipes that it’s impossible to overcook, most often I still make those that I have already baked many times, time-tested and loved by home.

Today one of them: a delicious cake at home, with prune cream and walnuts.

This cake recipe with prunes and walnut I met with sour cream a long time ago, in one of the issues of Our Kitchen, a culinary magazine that I still subscribe to. In the original, it was called "Rose Bush" because its author, Vera Kaverina from Yoshkar-Ola, decorated it with roses baked from biscuit dough.

Several times I strictly followed the recipe, fashioned roses, but all the time I wanted to decorate with the help of the tasty ingredients included in the recipe - nuts and prunes, roses still need to be able to mold)). In general, this is what I do.

If you love prunes, then this recipe is definitely for you. The cake is not too sweet, with a delicate sour cream and prunes cream. And, it seems to me, it is suitable for summer celebrations on a par with more than, for example,.

So if you have a reason - try this delicious recipe cake with prunes and sour cream, photo and step by step cooking which I will now give. And you can bake without a reason 😉

Let's get started.

Ingredients

Dough:

Cream:

Recipe

Dough

Grind butter with yolks and sugar, add slaked soda with sour cream. Add flour, knead the dough. Divide into 3 parts, add cocoa to one, bake three cakes.

Cream

Chop nuts. Pass prunes through a meat grinder or blender. Beat butter with 0.5 cup sugar. Beat sour cream separately with 0.5 sugar. Mix two creams, add prunes and nuts to them.

Assembly and decoration

Lubricate the cakes with cream. Spread them on the sides and top of the cake. Garnish with chopped nuts and prunes.

Cake with prunes and sour cream, recipe with photo step by step

As always, baking has its own nuances, so I will tell you about the cooking process in more detail and more colorfully - with photos.

Remove the oil ahead of time to soften it. Rub it with sugar and yolks with a spoon, you get a whitish mass.

Add soda quenched with sour cream. The first time a long-term habit worked for me - soda is quenched with vinegar, but I obeyed the author, quenched it with sour cream, nothing terrible happened, the cakes rose. True, from time to time I still add baking powder for splendor. This time, for the sake of the purity of the experiment, I didn’t add it)

Let me remind you, if you add baking powder, first mix it into the flour so that it is evenly distributed over the dough.

Now add flour and knead the dough.

Divide it into three parts in one add cocoa.

I divide it into three pieces in a bowl, put one in another bowl and add cocoa there, it easily interferes.

We bake cakes one at a time. This can be done quickly, as they are prepared within 7-10 minutes.

Start with a light dough so you can appearance determine how long it will take to bake in your oven.

For baking, I used a mold with a diameter of 25 cm. Do not be afraid that the dough is not enough, that it cannot be laid out evenly and that it will not be enough for the entire mold. It is easily distributed with a spoon moistened with water.

And then such pretty cakes are obtained from it.

When the cakes have cooled, cut off the uneven edges, they will be needed for decoration.

Now sour cream with prunes for the cake

Now, hurray!, prunes are sold pitted and so soft that you don’t need to steam them, just wash them. If your prunes are dry and with bones, then you will have to steam them first and get the bones.

After all the manipulations, we pass the prunes through a meat grinder.

To be honest, when I make a cake in double volume, then I am not too lazy to get a meat grinder. But when you need to grind only half a kilogram, it seems to me that more labor will be spent on getting and washing the meat grinder.

Therefore, this time I crushed it with a blender. The pieces are slightly larger, but this is not critical.

Chop the walnuts into small pieces. I don’t bother with the same sizes, and as it turns out, I break it with my hands and grind it with a knife.

In a separate bowl, beat the butter with half the norm of sugar - 0.5 cups.

Again, beat the sour cream separately with the remaining half a glass of sugar.

We mix two creams, add chopped prunes and nuts.

Now all that's left is to assemble and decorate.

If you are afraid of the amount of cream, do not worry so much of it and you need it. It is perfectly partially absorbed, the rest will harden.

Therefore, we spread it on the lower light cake, not sparing a little less than a third of the cream. Top with cocoa. Then again the cream, and again the light cake.

We coat the sides and begin to bring beauty.

Grind the edges of the cut cakes. I just roll them with a rolling pin. And sprinkle the sides and top of the cake.

For decoration, I used nuts, prunes and chocolate, sprinkle and arrange them as fantasy tells.

The cake is ready.

It turns out not too big, a little more than a kilogram, just right for a home holiday. For crowded celebrations, I make a double portion.

I must say that a large cake with prunes and walnuts according to this recipe turns out to be even tastier, apparently, it is better soaked under its own weight.

But the cream should not be completely absorbed, it remains a thick layer. That's right, the cream is very tasty, it could be eaten as an independent dessert))

I usually put all the cakes that need to be soaked in the refrigerator only after 2-3 hours, so the cakes are quickly saturated with the taste and smell of the cream.
Happy tea drinking 🙂

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 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 delicate biscuit cakes and make them softer.

If you love walnuts and prunes, then you will surely like their duet in home baking where these ingredients harmoniously complement each other. At the same time, the dessert for tea drinking is not only tasty, but also very healthy. I propose to bake a cake with prunes and walnuts. Recipe for this homemade treats has many variations, but I offer only three, the most proven and successful.

Cake with prunes and walnuts - a simple recipe

Despite the fact that this nut cake with walnuts - a simple recipe, you get an amazing confectionery masterpiece. Thin cakes are soaked gentle cream and the dessert just melts in your mouth.

In order for such a cake to be painted on your table, you will need the following ingredients for the dough:

flour - about 1.5 cups;
butter - 100 g;
a tablespoon of sour cream and cocoa powder;
granulated sugar - a glass;
egg yolks - 4 pcs.;
baking soda - half a teaspoon.

The cream will need:

half a liter of sour cream;
a glass of sugar and walnuts;
prunes - half a kilogram;
butter - 300g.

The algorithm for preparing the dough is very simple. First of all, you need to take care of the oil: it must be removed from the refrigerator in advance so that it becomes soft. Using a spoon or fork (whichever is more convenient), you need to grind it with raw yolks and sugar. The result is a light cream-colored mass. You need to add soda to it. It is not necessary to extinguish soda in a classic way with vinegar, for this you will need the same spoonful of sour cream. Pour flour into the mixture, knead the dough. When the dough is ready, it must be divided into three pieces. In one of them - stir in cocoa.
We preheat the oven in advance to put the cakes to bake in it, already hot. Bake should be in a round shape, the optimal diameter is 25 centimeters. To evenly distribute the dough in the form, you just need to moisten in cold water spoon and "smear" it as needed.
Cakes are baked quite quickly: at 180 degrees - about 8 minutes alone. We give the cooled cakes an even round shape, cutting off the excess, but there is no need to dispose of the scraps: they will serve to decorate the finished cake.
Working with cream is a little more painstaking. If the prunes are pitted, they must be removed. Seedless, dried fruit is briefly soaked in water to soften, let the liquid drain and grind it with a blender or meat grinder.
It is better to chop nuts with a knife, then they will not turn into fine dust, but will be of the right size - both small and fairly large crispy pieces.
Beat half a glass of sugar with butter, and in another container, the remaining sugar with sour cream. There are two creams. And we make one of them, mixing sour cream and butter, adding nuts and prunes gruel. A few nuts should be left to decorate the cake. It makes quite a lot of cream. But it will all come in handy.
We make a light cake with the lower cake, spread the third part of the cream on it, distributing it evenly with a spoon. The middle cake is dark, the one with the addition of cocoa. We put another third of the cream on the dark cake and cover with the top light cake.
Spread the rest of the cream over the top and sides of the cake. After grinding the biscuit scraps, mix this crumb with the left nuts and decorate the cake. That's all, it remains to put this beauty in the refrigerator for 3-4 hours. Then you can start drinking tea.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

Cake with prunes and walnuts: a recipe with condensed milk

Another variation of the walnut cake with prunes is a recipe with condensed milk. We select the ingredients separately for the dough and for the cream.

So, the dough will require the following products:

a glass of sugar;
eggs - 3 pcs.;
flour - 250 g;
sour cream - a glass;
vanillin - a bag;
baking powder for dough - a tablespoon.

Cream is prepared from:

butter - 200g;
condensed milk - 2 jars (500 ml);
vanillin - 10 g;
a glass of seedless prunes;
walnuts - 2/3 cup.

In addition, you will need: butter for greasing the form, half a glass of nuts for sprinkling finished cake.

To do biscuit dough, eggs, vanillin and sugar, beat with a mixer into foam, add sour cream to it, mix. Mix flour and baking powder and add to the liquid egg-sour cream mass. The dough comes out liquid. Pour it into a baking dish, greased with oil and place in a preheated oven. Baking lasts about half an hour at 180 degrees. The readiness of the cake can be determined with a toothpick.
While the cake is cooking, it's time to make the cream. Prunes must first be soaked in hot water for half an hour, and by the time of preparation, put on a sieve so that the water is glass. Then the prunes must be crushed with a blender into a homogeneous gruel.
Beat the butter well with vanilla. When a light soft mass is obtained from these ingredients, we introduce condensed milk, but we do it gradually, without stopping whipping. It turns out a white light cream. About a third of it should be set aside in a separate bowl, and the remaining cream should be brought to readiness by adding prunes and chopped nuts.
We cut the finished cooled cake into 2 round and identical cakes in thickness. Cake assembly begins.
We put one cake on a dish. We coat with walnut-prune cream. We spread the whole cream, not sparing. Top with a second layer. Back to postponed white cream: we coat the cake on the sides and top with it. And then sprinkle with the deferred nut, crushed into crumbs. We put the finished cake in the refrigerator for the night. In the morning he is ready!

Cake with prunes and walnuts recipe from ready-made cakes

If there is no time to bake a nut cake with walnuts, but the guests promise to be soon, ready-made ones will help out biscuit cakes bought in the store. It is enough to layer them with cream - and the treat is ready.

How to make cream? Beat 250 ml of fat sour cream and a glass of sugar, add half a glass of chopped prunes and chopped walnuts with a knife. Beat until smooth and coat the cakes with cream, coat the finished cake on top. You can decorate with crushed nuts and halves of prunes, grated chocolate.

Preparing such a delicacy as a homemade cake with prunes and walnuts, the recipe of which is useful to every hostess, is a very simple matter, and the result is a stunningly tasty and fragrant dessert, which is not a shame to put on the festive table.

An easy-to-make cake, you can use a variety of nuts and dried fruits. And you can decorate however you like.

I bring to your attention a recipe for a cake with prunes and walnuts - a combination that, I think, many will like.
It is easy to prepare. Simple cakes and sour cream, it remains only to decorate it as you please. I propose a decoration that can be called a “short-haired hedgehog” - leave a small amount of prunes and nuts, chop them and sprinkle over the cream.
This cake is very filling. The cakes are dense, they can, rather, even need to be well soaked and then you get a wet cake, the amount of impregnation must be increased to taste. I’m not afraid to repeat myself, I offer my favorite impregnation, but you can use any other.
I’ll tell you a secret, the first time I made this cake, I forgot to soak the cakes - I was in a hurry, but everyone liked it anyway, and I was worried. The moral of the story is: don't rush :)
I think you already have all the ingredients, so let's get started.

Cake with prunes and walnuts

Ingredients: 12 servings

Eggs - 6 pcs.
Wheat flour V / S - 400 g
Sugar - 300 g

Sour cream 30% - 700 g
Sugar - 180 g

Walnuts - 250 g
Prunes - 300 g

Cognac - 20 ml
Sugar - 2 tbsp.
Water - 100 ml

What time is it:

Total time - 60 minutes

Cooking:

Turn on the oven at 180°C.
Start beating the eggs at high speed and gradually add granulated sugar. Continue whisking until fluffy. Gradually add flour and mix thoroughly until smooth.
We grease the detachable form with vegetable oil. I use a split mold with silicone sides and a glass bottom. When baking, the cake is separated from the silicone sides and a smooth edge remains, and it is not difficult to separate from the glass - you can either draw it with a knife without fear of scratching the surface, or take it out of the oven, turn it upside down and leave the cake itself behind the glass.
Pour half of the dough into the mold and place in the oven for 35 minutes. After that, do the same with the second half.
Let the cakes cool and cut each lengthwise into two parts. To do this, use a long knife. And you can use ordinary sewing thread, for this, with the tip of a knife, go along the contour on one side of the cake to a depth of 2-3 cm, then take the thread in both hands by the ends and cut through the cake with it. Then I will post a description with a photo of this method in a special section.
While the cakes were cooling, you could prepare the cream. It's not over yet, so let's get started.
Beat sour cream at high speed with a whisk attachment on a blender or mixer. In order for sour cream to whip well, it must be from the refrigerator - cold and indoors, preferably, it should be cool.
Continue beating while adding the sugar and whisk until the sugar dissolves and the cream thickens.
Finished with the cream, now you need to finely chop the nuts and prunes. Do not forget to pre-wash the prunes and dry.
We take 150 g of nuts, put on a cutting board and finely chop with a knife. It would be possible to do this in a blender chopper, but it will turn out very finely, for my taste. With prunes (200 g) we manage in the same way.
Everything is ready to assemble our cake.
We put the first cake on a plate, pour it with impregnation and spread it with sour cream (we divide the cream into three equal parts - 195 g, and one part one and a half times more), sprinkle with half the prunes. Then the second cake, impregnation, cream, nuts, third cake, impregnation, cream, prunes, fourth cake, impregnation and coat the cake with cream on all sides.
Put the remaining nuts and prunes into the chopper bowl and chop until very fine.
Sprinkle the mixture over the top and sides of the cake.
We put it in the refrigerator to soak for three hours.

Enjoy tea or coffee drinking, and maybe even chicory drinking *.