A welcome guest on any festive table- cake with prunes and nuts. Combining these components results in original pastries with an incredible aroma and an unforgettable aftertaste. Delicious treat Preparing for any feast is quite simple. The set of products is minimal, it will take a little time to cook.

1. Honey cake with prunes and nuts

Dough Ingredients:

• 100 g butter;
• 100 g of sugar;
• 2 eggs;
• 1 glass of honey;
• 1 tsp soda;
• 350 g flour.

For cream:

• 1 jar of boiled potatoes;
• 300 g butter;
• 200 g prunes;
• 200 g walnuts.

For glaze:

• 100 ml of heavy cream;
• 100 g dark chocolate;
• 50 g butter.

For decoration:

• 500 ml whipping cream;
• 75 g of powdered sugar;
• 5 g vanilla sugar;
• food colorings.

Cooking method:

1. It is better to start preparing the dough in the evening so that it can stand overnight. This will make it possible to soak the future delicacy with honey notes.
2. On the water bath set a container in which you place all the components of the dough, except for flour.
3. Stir until sugar and butter are dissolved. Watch the heating of the composition. It is important not to overheat it, because the eggs can curl. Before receiving homogeneous mass should take no more than 7 minutes.
4. Remove the container from the bath, add flour, knead the dough with a spoon. Achieve the consistency of thick sour cream.
5. Place directly in a bowl for 12 hours in the cold, and after 5 hours hold at a temperature of 25 degrees.
6. Cover the form with parchment, put 3-4 tablespoons of dough in the center, smooth over the entire area.
7. Bake no more than 10 minutes.
8. You should have 4 cakes. Let them cool down. And proceed to the preparation of the cream.
9. Finely chop the prunes. Chop nuts.
10. Take softened butter, beat it with a mixer at low speed. A homogeneous mass should come out.
11. After put to composition boiled condensed milk, beat again.
12. Add prunes with nuts, mix.
13. Prepare the cake decoration by whipping all ingredients without coloring to stiff peaks. You can add dyes of various colors later to make the delicacy not only tasty, but also beautiful. For this ready cream divide into the desired number of parts and add your color to each. Leave one part white.
14. Assemble the cake by laying the cake layer by layer, brushing them with cream. Do not grease the top, prepare the glaze for it.
15. Pour the cream into an enameled bowl, put the butter, put on a minimum fire.
16. Chop the chocolate as finely as possible.
17. When butter is melted, add chocolate chips. Intervene. Wait until the chocolate has completely melted.
18. Fill cake with icing. In a pastry bag, collect the white mass of cream, decorate the sides of the cake with it. On top, apply flowers from colored cream. Let it sit for at least a couple of hours.

2. Delicate sour cream dessert

If this method of preparing a dessert causes you difficulties, look at step by step recipe with a photo of Smetannik cake from simple products you will make a confectionery masterpiece by simply adding prunes and nuts to the simplest sour cream.

Dough Ingredients:

• 4 eggs;
• 350 g flour;
• 200 g of sugar;
• 400 g 20% ​​sour cream;
• 2 tsp vanilla sugar;
• 2 tbsp cocoa;
• 1 sachet of baking powder.

For cream:

• 750 g of fat sour cream;
• 250 g of powdered sugar;
• 1 sachet of vanilla sugar;
• 200 g prunes;
• 150 g walnuts.

Cooking method:

1. Using a mixer, beat eggs, vanilla and sugar until fluffy.
2. Add sour cream, continue beating at low speed.
3. After turning off the device, pour in the flour and baking powder. Mix with a spoon.
4. Divide the dough into 2 identical parts, leave one as is, add cocoa to the second.
5. Bake in an oven preheated to 180 degrees, alternately 2 cakes. Cooking time is about 15-20 minutes each.
6. When the cakes are baked, let them cool, and then cut into 2 parts to get 4 cake blanks.
7. In the meantime, prepare your baking grease. Leave a few dried fruits whole, grind the rest with a blender.
8. Peel the nuts, fry in a pan without oil, chop with the same device.
9. Beat sour cream, sugar and vanilla also until you get a thick cream.
10. Sour cream cake with dried plums and walnuts simple enough. Put a little cream in the center of the plate so that the cakes are fixed on the dish. Put a white cake down, cover with a creamy mass, sprinkle with nuts. After that, do the same with a dark cake, only here instead of nuts there will be prunes. Repeat the action with the remaining layers.
11. Decorate the top of the cake with nuts, whole dried plums and place in the refrigerator overnight.

3. Biscuit chocolate cake

Biscuit Ingredients:

• 200 g flour;
• 1 tsp soda;
• ¾ tsp salt;
• 40 g cocoa;
• 250 g sugar;
• 2 eggs;
• 100 g butter;
• 200 ml of milk;
• ¾ st. l. wine vinegar.

For cream:

• 350 g low-fat sour cream;
• 80 g of powdered sugar;
• 50 g butter;
• 1 sachet of cream thickener.

For filling:

• 250 g prunes;
• 120 g walnuts.

For glaze:

• 50 g butter;
• 2 tbsp Sahara;
• 5 tbsp whipping cream;
• 4 tbsp pure cocoa.

Cooking method:

1. Mix the first 5 dough ingredients together until smooth.
2. Add remaining ingredients, mix thoroughly.
3. Cover the form with parchment, pour out the dough, bake for half an hour at 180 degrees.
4. Cool the cake until cold, wrap cling film and refrigerate until morning.
5. The next day, cut the workpiece into 3 equal parts.
6. To prepare the smearing of cakes, do the following. Cool the sour cream, beat it separately from other components.
7. Pour half the indicated amount of sugar and thickener, fluff with a mixer.
8. Put the butter in the other part of the sugar, also beat until smooth with a blender.
9. Combine 2 parts of the cream, mix with a spoon.
10. Start preparing the filling. Lightly fry the nuts in a pan, chop with a rolling pin.
11. Pour boiling water over prunes, set aside for 5 minutes. After draining the water, process with a blender.
12. Glaze is best prepared directly in the process of assembling the cake. Combine all components in a metal container, melt in a steam bath to a single mass.
13. Now assemble the cake. Put 1 cake on a dish, use ¼ of the cream, half of the prunes and the same number of nuts for lubrication. Repeat with each layer. Refrigerate for 30 minutes. Next, pour the glaze over the delicacy, put the nut crumbs, prunes halves on top and remove ready meal at night in a cold place.

4. Original chocolate cake

Dough Ingredients:

• 300 g sour cream;
• 3 eggs;
• 200 g of sugar;
• 1 tsp soda;
• 25 g cocoa powder;
• 200 g flour;
• 150 g prunes;
• 100 g walnuts.

For cream:

• 200 g butter;
• 150 g of sugar;
• 1 egg;
• 50 g flour;
• 700 ml of milk.

For decoration:

• 1 bar of dark chocolate.

Cooking method:

1. Whisk eggs and sugar until foamy.
2. Quench the sour cream with vinegar, add to the egg-sugar mass, also whisk.
3. Combine cocoa with flour, pour to liquid ingredients. A thin dough should come out.
4. Chop the prunes, chop the nuts, also pour into the dough, stir.
5. Put the finished composition in the form, covering it with baking paper. Cook for 40 minutes at 170 degrees. Take the cake out of the mold when it cools down a bit. Wait until it has completely cooled down.
6. In the meantime, prepare delicious cream with which you will grease the cake with the addition of cocoa, prunes and nuts. Mix the egg, flour, sugar, milk in a saucepan and cook until the composition begins to thicken. Cool to a temperature of 25-30 degrees.
7. Beat the butter separately, transfer in small portions to the cream, while beating everything with a mixer.
8. To assemble the goodies, it is necessary to cut off the top from the cake so that the thickness of the lower part is no more than 1 cm. It will serve as the base. Cut the rest into 3x3 cm cubes. Place the cake on a plate, grease with plenty of cream. Pay special attention to the edges. Now dip each piece in the cream and place it on the cake blank in a slide.
9. Top with nuts. Melt the chocolate and randomly pour over the finished dessert. Give a couple of hours to soak.

5. Meringue cake with fillings

Meringue Ingredients:

• 10 proteins;
• 400 g sugar.

For cream:

• 1 jar of boiled potatoes;
• 250 g butter.

For powder:

• 2 lemons;
• 100 ml brandy;
• 250 g of walnuts;
• 150 g prunes;
• 150 g dark chocolate.

Cooking method:

1. Start with meringue. To do this, beat the indicated components with a mixer: first, only the proteins, then add sugar. As a result, a dense snow-white mass will come out.
2. Transfer the composition to a pastry bag, line a baking sheet baking paper, squeeze small portions of meringue onto it.
3. Dry in the oven for about two hours at a temperature of 100 degrees.
4. There is time to do the filling and cream.Cut the prunes into cubes. Fill it with alcohol.
5. Grate the zest of the citrus fruit finely.
6. Grind the nuts in a convenient way.
7. The cream is made by mixing the components until smooth.
8. Time to assemble the cake. To do this, lay out the first layer of meringue, grease with cream, sprinkle it first lemon zest, after prunes, then nuts. Spread the meringue as you like, remembering to grease and sprinkle the next layer.
9. At the end, melt the chocolate and pour over your masterpiece. Let soak in a cold place for 2-3 hours.

6. Pancho Cake Recipe

You can make a Pancho cake with cherries or pineapples, or you can add prunes and nuts to the cream. It is worth trying both options to determine which one you like best.

Dough Ingredients:

• 200 ml of kefir;
• 1 egg;
• 200 g of sugar;
• 200 g flour;
• 0.5 tsp soda;
• 1 tsp vanilla sugar.

For cream:

• 400 g sour cream (20%);
• 100 g of sugar;
• 200 g prunes;
• 150 g walnuts.

Cooking method:

1. In a mixing bowl, mix the egg, sugar and vanilla.
2. Extinguish the soda in kefir, add to the sugar-egg mixture, beat.
3. Add the sifted flour in parts liquid composition with a wooden spoon.
4. Grease the form with oil, sprinkle with flour and pour the dough. Bake for 25 minutes at 180 degrees.
5. Prepare the filling: pour boiling water over the prunes for 5 minutes and cut into pieces, chop the nuts, setting aside a little for decoration.
6. Move on to cream. Mix sugar, sour cream, prunes, nuts in a deep bowl.
7. Remove the biscuit, cool completely, cut into 2 cakes. One will serve as the base. Another cut small cubes. Dip the pieces in the cream, mix.
8. We collect the cake. Use a domed bowl, line it with cling film, transfer the cream mass into it. Cover with crust. Wrap in cling film and refrigerate for 6 hours. After the time has passed, take a large dish, cover the bowl with it, turn the cake upside down. Remove film.
9. The top of the cake can be poured with condensed milk, melted chocolate, icing, cream of your choice and sprinkled with nuts. Leave the cake in the cold for 3-5 hours.
10. Each recipe is original in its own way. But the fact that a cake with prunes and nuts in any variation has an extravagant taste and appetizing look is a fact. Cook with pleasure and bon appetit!

Almost all of us are familiar with the taste of biscuit 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 of lemon juice to the proteins, a pinch of salt to the yolks. 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. So that lumps of dough do not come across in the finished product, flour must 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, it turns out very lush dessert with a light and delicate texture. 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

You need to start cooking a cake with walnuts and prunes, a step-by-step recipe for which can be found in today's article, by baking the base. 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 protein mass carefully introduced into a bowl with sweet yolks and 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 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 soaked.

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.

Since this cake recipe with prunes and walnuts requires 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 the right amount is added to the yolks 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.

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Chocolate cakes combined with airy sour cream, stuffed with prunes and walnuts covered with dark chocolate icing. Everyone will like the cake, because. it plays on the popular, win-win and beloved combination of prunes and chocolate.

Biscuit

• Flour - 190 g;
• Soda - 1 tsp;
• Salt - 3/4 tsp;
• Cocoa - 40 g;
• Sugar - 220 g;
• Medium egg - 2 pcs;
• Butter - 90 g;
• Milk - 210 ml;
• Wine vinegar - 3/4 tbsp.

Cream

• Sour cream 22% - 350 g;
• Powdered sugar - 85 g;
• Butter - 40 g;
• Cream thickener - 1 sachet.

Filling

• Prunes - 40 pcs (200 g) + for decoration 30 g (8 pcs);
• Walnuts - 100 g + 10 g for decoration.

Glaze

• Butter - 50 g;
• Sugar - 2 tablespoons;
• Fatty cream or sour cream - 5 tablespoons;
• Cocoa without sugar - 4 tbsp.

How to make a cake

Chocolate cakes

1. Combine flour, soda, salt, sugar and cocoa. Mix.

2. Add egg, soft butter, milk and wine vinegar. Mix with a mixer until smooth.

3. Grease the mold with butter and sprinkle with flour. Pour in the dough. Bake at 180 C for 25-30 minutes.

4. Finished cake cool first in the pan (10 minutes), then on a wire rack until completely cool. Wrap in cling film and refrigerate overnight.

5. In the morning, cut the whole cake into 3 even cakes.

Cream

1. Beat chilled sour cream until light foam with half the powdered sugar and cream thickener.

Read also Cake "Blueberry nights"

2. Beat soft butter at room temperature with the other half of the powdered sugar.

3. Connect both masses.

Filling

Roast the nuts in a pan and grind them with a rolling pin. Scald prunes with boiling water, let stand for about 5 minutes. Drain the water. Grind prunes in a blender to small pieces.

Glaze

Combine all ingredients in a small saucepan and cook until combined and smooth.

Cake assembly

1. Put the cake on a plate and spread a quarter of the sour cream over it. Put half the prunes on top, sprinkle with half the nuts.

2. Lubricate the second cake on one side with the other quarter of sour cream and lay the greased side on the first cake. Top this second cake with the third quarter of sour cream, put the remaining prunes and nuts.

3. Lubricate the third cake with the last quarter of sour cream and lay the greased side on the cake.

4. Collect excess sour cream from the sides of the cake and coat the sides with it. Remove the cake for half an hour in the refrigerator.

5. After half an hour, cover the cake with icing and decorate on top with walnut crumbs and prunes.

INGREDIENTS

• 360 g flour
• 200 g butter
• 50 g sour cream 20% fat
• 3 yolks
• 300 g sugar
• 10 g baking powder

For cream:

• 500 g prunes
• 200 g shelled walnuts
• 500 g sour cream 20% fat
• 200 g butter
• 75 g powdered sugar

For decoration:

• 60 g prunes
• 30 g shelled walnuts
• waffle crumb

STEP-BY-STEP COOKING RECIPE

For the dough in a bowl, beat the yolks with sugar with a mixer until it is completely dissolved. Add sour cream and softened butter. Stir until smooth. Add sifted flour with baking powder. Stir. Divide the dough into 5 parts. Roll each into a round layer with a diameter of 22–26 cm. Bake the cakes in an oven preheated to 180 ° C for 3–4 minutes.

For cream in a bowl, beat sour cream with a mixer powdered sugar to a fluffy texture. Add softened butter and beat the mass for another 5 minutes. Add prunes and nuts chopped in a blender. Stir until smooth.

Lubricate the cooled cakes with plenty of cream. Stack them up. Grease the top of the cake with cream, sprinkle with waffle crumbs and decorate with prunes and nuts. Place in refrigerator for 2 hours.

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Julia Artemyeva and Pavel Mokrushin, founders of pastry-cooking "Cowberry":

Yulia Artemyeva and Pavel Mokrushin

"We cook homemade food in a modern sense. We have it all - super fresh, all" from under the knife. "Using only natural and high-quality ingredients, we want traditional dishes looked fresh and had their own recognizable face. Liver cake layer with carrots mixed with mayonnaise, and add a lot of fresh dill for the filling pancake pie use with chicken cottage cheese and cream. These simple solutions add juiciness and originality to dishes. Home cake with prunes, familiar to many since childhood, is also on our menu. We decorate it with waffle crumble and it immediately stands out from the rest."

Festive cake with prunes and nuts - the best choice for any special occasion! Of course, everyone's tastes are different. But personally for me - this cake is one of the most delicious! 😀 It could be called "Do you like prunes as much as I love them?")))

In general, it is surprising even because there is very little dough for cakes, but on the contrary, there is a lot of cream! Highly! 😉 The cream impregnates dry thin cakes. That's why it's so delicious!!

Cakes in butter and yolks, due to which they come out very tender when soaked. The only unusual thing about them is that soda is not quenched with vinegar or lemon juice, and ... sour cream!

You can make 4 identical cakes, just light ones ... Or 4 chocolate ones. And I decided to bake 2 light and 2 dark ones. It turned out delicious and beautiful! 😉

However, even more cake with prunes and walnuts owes its wonderful taste to this wonderful dried fruit. I love it in all kinds and dishes - , ... Prunes are good everywhere! And how much use is in it - mmm! ..

At the heart of the cream is a very interesting combination of sour cream and butter! However, it does not turn out to be too oily due to a large number prunes, as well as walnuts and cognac.

Do not be afraid of the volume of cream that will turn out! Firstly, it is not as much as it seems 😉 Secondly, you really need a lot of it in order to properly soak the cakes! In a word - down with doubt! 😀 Do everything according to my step-by-step recipe and at the end you will get a wonderful birthday cake with prunes and nuts!

Ingredients:

Dough for 4 cakes:

• egg yolks - 6-8 pieces (depending on the size of the eggs)
• butter - 150 g
• sugar - 100 g
• salt - 0.5 tsp
• Wheat flour in / with - 2 glasses * + 6 tbsp.
• soda - 0.75 tsp
• sour cream - 1.5 tbsp
• baking powder - 2 tsp
• cocoa - 2 tbsp

* 1 cup = 200 ml liquid = 125 g flour

For cream:

• sour cream 20% - 500 g
• butter - 300 g
• sugar (powder) - 130 g
• prunes - 500 g
• walnuts - 100 g
• cognac - 2 tbsp.

Festive cake with prunes and nuts - recipe with photo:

The butter has been removed from the refrigerator. Softened whipped with sugar and salt.
Next are the yolks. Proteins are not needed. I took 8 pieces, because I had small C2 eggs. If you take rather large ones, C1 or C0, then 6-7 yolks will suffice.
She laid them out to the oil mixture, beat again.

I extinguished the soda with sour cream, mixed it properly and sent it to the dough. Whipped it up again!

Combine two cups of flour (250 g) with baking powder, mix well and sift.

Mixed thoroughly. The mass turned out to be a viscous consistency.

Divided it into two equal parts. I added 2 tbsp to one. cocoa and 2 tbsp. flour. In another - 4 tbsp. flour.

Knead two balls of dough. It stuck to my hands a little. But I didn't beat him up with too much flour.
By the amount of flour - be guided by the situation. Because gluten can vary significantly, you may need slightly less or more flour.

Baking:

I smeared the form sunflower oil. Each ball of dough was divided into two equal parts. I distributed one part according to the form directly with my hands (I did not roll it out with a rolling pin on the board) along the bottom of the form. I poked it with a fork to keep the dough from bubbling up while baking.
The diameter of my form is d = 26.5 cm (you can take a smaller size).

I baked each cake for 8 minutes at a temperature of 180-200 degrees.
The time can vary from 7 to 10 minutes depending on the features of your oven. First, it is better to bake light cakes - determine the baking time from them. When browned - ready. Then chocolate soak in the oven for the same amount.

The finished cake was immediately (!) Cut off on a plate - I took a diameter of 24 cm. Right away - because after cooling, which will happen very quickly, it will crumble when cut.

I baked and cut off all the cakes.

I put the scraps in the chopper bowl. Beat at maximum speed until fine crumbs, which turned out dark thanks to chocolate cakes.

Cream preparation:

Sugar with the help of a grinder turned into powder. You can use it like this, but the powder is more gentle. She divided it into two approximately equal parts. One laid out for 20 percent sour cream (less fat content should not be taken, but 25-33% is possible), the second - for softened butter. It is better to take it with a fat content of 82.5% and good quality.

Separately, I whipped both creams - both butter and sour cream.

Then she combined them together in one bowl, beat again, adding cognac. I also put nuts and prunes chopped with a blender here. If your dried fruits are dry, then they must first be soaked or steamed well.

Thoroughly beat again! So the wonderful cream for the cake with prunes and nuts is ready!

Cake assembly:

I put a spoonful of cream in the center of the cake stand, so that later the pieces would be easier to separate when cutting. She laid out the first cake, generously smeared it with cream.

Then the second, third, each time smearing with cream. Covered with the last crust.

Then she smeared again quite thickly the top and sides around the entire perimeter.

I generously sprinkled the sides of the cake with ground crumbs from scraps. Sprinkle the rest on top and decorate with figured chocolate.

Cake with prunes and walnuts and sour cream is almost ready - it remains only to let it stand for 8 hours in warmth, and then better (but not necessary) a couple of hours in the refrigerator. Then you can cut!

That's how handsome he is!

And if you knew how yummy he is!! And incredibly soft! Just melts in your mouth! It's beyond words - you just have to try it! ;)

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