A welcome guest on any festive table is a cake with prunes and nuts. By combining these components, it turns out original pastries with an incredible aroma and an unforgettable aftertaste. Delicious delicacy preparing for any feast is quite simple. The set of products is minimal; it will take a little time to cook. You can only compare with. So, what kind of cakes we suggest you to cook:

Honey cake with prunes and nuts

Components

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

Cream:
1 can of boiled water;
300 g butter;
200 g of prunes;
200 g of walnuts.

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

Decoration:
500 ml whipping cream;
75 g icing sugar;
5 g vanilla sugar;
food colorings.

Preparation

It is more correct 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.

1. On water bath install a container in which you place all the components of the dough, except flour.

2. Stir until sugar and butter are dissolved. Watch the heating of the composition. It is important not to overheat it as the eggs can curdle. Before receiving homogeneous mass no more than 7 minutes should pass.

3. Remove the container from the bath, add flour, knead the dough with a spoon. Achieve the consistency of thick sour cream.

4. Place directly in a dish for 12 hours in the cold, and after - 5 hours, keep at a temperature of 25 degrees.

5. Cover the form with parchment, place 3-4 spoons of dough in the center, smooth over the entire area.

6. Bake for no more than 10 minutes.

7. You should have 4 cakes. Let them cool down. And go to the preparation of the cream.

8. Cut the prunes into small pieces. Chop the nuts.

9. Take softened butter, beat it with a mixer at low speed. A homogeneous mass should come out.

10. Then put to composition boiled condensed milk, whisk again.

11. Add prunes with nuts, stir.

12. Prepare cake decorating by whisking all ingredients without dye until firm rushes. You can add dyes of various colors later to make the treat not only tasty, but also beautiful. For this ready-made cream Divide by the required number of parts and add your own color to each. Leave one part white.

13. Assemble the cake by placing the cake after the cake, smearing them with cream. Do not grease the top, prepare icing for it.

14. Pour cream into an enamel bowl, put butter, put on low heat.

15. Chop the chocolate as small as possible.

16. When the butter is melted, add the chocolate chips.

17. Get in the way. Wait until the chocolate is completely dissolved.

18. Pour the icing over the cake.

19. In a pastry bag, take a white mass of cream, decorate the sides of the cake with it. Apply flowers from a colored cream on top. Leave it to brew for at least a couple of hours.

Delicate sour cream dessert

If this method of making dessert causes you difficulties, look in - from simple products you will make a confectionery masterpiece by simply adding prunes and nuts to the simplest sour cream.

Components

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

Cream:
750 g fat sour cream;
250 g icing sugar;
1 bag of vanilla sugar:
200 g of prunes;
150 g walnuts.

Preparation

1. Using a mixer, beat eggs, vanilla and sugar until fluffy.

2. Add sour cream, continue whisking at low speed.

3. With the device turned off, add flour and baking powder. Stir with a spoon.

4. Divide the dough into 2 equal parts, leave one as it is, add cocoa to the second.

5. Bake 2 cakes alternately in an oven preheated to 180 degrees. Cooking time is about 15-20 minutes each.

6. When the cakes are baked, let them cool, then cut into 2 pieces to make 4 cake pieces.

7. In the meantime, prepare the 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. Sour cream, sugar and vanilla also beat until you get a thick cream.

10. Going to sour cream cake with dried plums and walnuts simple enough. Place some cream in the center of the plate to hold the cakes on the plate. Put a white crust 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 with the remaining layers.

11. Decorate the top of the cake with nuts, whole dried plums and set in the refrigerator overnight.

Biscuit-chocolate

Components

Biscuit:
200 g flour;
1 tsp soda;
¾ h. L. salt;
40 g cocoa;
250 g sugar;
2 eggs;
100 g butter;
200 ml of milk;
¾ Art. l. wine vinegar.

Cream:
350 g low-fat sour cream;
80 g icing sugar;
50 g butter;
1 sachet of cream thickener.

Filling:
250 g prunes;
120 g of walnuts.

Glaze:
50 g butter;
2 tbsp. l. Sahara;
5 tbsp. l. whipping cream;
4 tbsp. l. pure cocoa.

Preparation

1. Mix the first 5 dough ingredients until smooth.

2. Add the remaining ingredients and mix thoroughly.

3. Cover the form with parchment, pour out the dough, bake for up to half an hour at 180 degrees.

4. Cool the cake to a cold state, wrap cling film and put it in the refrigerator until morning.

5. The next day, cut the workpiece into 3 equal pieces.

6. Proceed as follows to prepare the spreading cakes. Cool the sour cream, beat it separately from other ingredients.

7. Add half of the specified amount of sugar and thickener, fluff with a mixer.

8. Put butter in the other part of the sugar, also beat until smooth with a blender.

9. Combine 2 parts of the cream, stir 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 the prunes, set aside for 5 minutes. After draining the water, process with a blender.

12. It is better to prepare the icing directly in the process of assembling the cake. Combine all the components in a metal container, melt in a steam bath to a single mass.

13. Now collect the cake. Place 1 crust on a dish, use ¼ part of the cream, half of the prune and the same amount of nuts for greasing. Repeat with each layer. Put in the cold for 30 minutes. Next, pour the icing over the treat, put nut crumbs, halves of prunes on top and remove ready meal at night in a cold place.

Original chocolate cake

Components

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

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

Decoration:
1 bar of dark chocolate.

Preparation

1. Whisk the eggs and sugar until foamy.

2. Extinguish the sour cream with vinegar, add to the egg-sugar mass, also beat.

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. Place the prepared composition in the baking dish, lining it with baking paper. Cook for 40 minutes at 170 degrees. Remove the cake from the mold when it has cooled slightly. Then wait until it cools completely.

6. In the meantime, cook delicious cream with which you will grease a cake with the addition of cocoa, prunes and nuts. Stir the egg, flour, sugar, milk in a saucepan and cook until thickened. Cool to a temperature of 25-30 degrees.

7. Beat the butter separately, transfer to the cream in small portions, whisking 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 bottom 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, brush generously with cream. Pay special attention to the edges. Now dip each piece in cream and place it in a slide on the cake blank.

9. Cover the top with nuts. Melt the chocolate and randomly pour over the finished dessert. Allow a couple of hours to soak.

Meringue cake with toppings

Components

Meringue:
10 proteins;
400 g of sugar.

Cream:
1 can of boiled water;
250 g butter.

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

Preparation

1. Start with a meringue. To do this, beat the indicated components with a mixer: first, only 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 100 degrees.

4. There is time to tackle the filling and cream. Cut the prunes into cubes. Fill it with alcoholic beverage.

5. Grate the citrus fruit zest on a smaller grater.

6. Chop the nuts in a convenient way.

7. The cream is made by mixing the ingredients until smooth.

8. Time to collect the cake. To do this, lay out the first layer of meringue, brush with cream, sprinkle it first lemon zest, after prunes, then nuts. Lay out the meringues as you like, remembering to grease and sprinkle on the next layer.

9. Finally, melt the chocolate and pour over your masterpiece. Let soak in a cool place for 2-3 hours.

• Put a saucepan on a stove or a water bath, put butter in it and pour a glass of sugar. When the butter and sugar dissolve a little, add soda, cocoa powder, stir, remove from heat. Beat in one egg at a time, beat with a spoon or fork.
• Measure in a glass of water and slowly stir into the dough. It will take approximately 2.5 cups of flour. You can pour in two glasses, send the dishes with the dough to the refrigerator for an hour so that it hardens. After that, see if you need to add more.
• You should get a dough that can be rolled out, it should not stick. At any time, you can add flour, it is important that there is not a lot of it, because then the cakes will turn out to be very hard and will not be saturated with cream. Heat the oven, remove the dough from the refrigerator.
• Divide into six approximately equal parts. Roll each part into a thin layer on special paper sprinkled with a little flour. To measure the size, you need to put a plate on top of the layer.
• It's okay if it is uneven, the main thing is that the plate fits. Bake each cake for five minutes in a hot oven. Separate the cooked cake from the paper with a large knife, carefully peel off in a circle on each side.
• Attach a plate, cut in a circle, put the cuttings separately. Wash and cut the prunes into small pieces. Beat the sour cream and a glass of sugar until the required consistency. Grind the scraps into crumbs, collect the cake.
• Spread all the cakes with cream, sprinkle with chopped prunes. Put one cake on top of another, press it slightly with your palms so that the cream is distributed over the entire surface. Try to distribute the prunes over all the cakes, except for the top one.
• Put the remaining cream on top, sprinkle with chopped crumbs from the cakes. Send the cake to the refrigerator for three hours, or better overnight for impregnation. You can taste chocolate cake with prunes and delicate cream, with tea or coffee.

14.07.2015 09.07.2019

Chocolate cake with prunes will be a real decoration for anyone festive table... This dessert is distinguished not only by its excellent taste, but also by the ease of preparation. Almost every housewife can make such a cake in her kitchen.

Prune and chocolate cake

To make a biscuit you will need:

• eggs - 5 pcs.;
• sugar - 1 glass;
• dark chocolate - 170 g;
• butter - 50 g;
• almond flour - 3 tablespoons;
• flour - 170 g.

• butter - 200 g;
• egg yolks - 4 pcs.;
• sugar - 200 g;
• vanillin;
• cognac - 1 tablespoon;
• cocoa - 2 tablespoons;
• prunes - 1 glass.

To prepare the impregnation you will need:

• orange juice - 50 ml;
• sugar - 3 tablespoons;
• cognac - 1 tablespoon.

Chocolate prune cake is easy enough to make at home. The first step is to bake a biscuit: they take dark chocolate, break it into pieces, put it in a bowl, add butter, put it to melt in a water bath. To prevent the chocolate from curdling during melting, you need to properly prepare the water bath. Water is poured into a saucepan (to a height of 2-3 cm), put on fire. After boiling, reduce the heat so that the water barely boils, after which a bowl of chocolate is placed on top.

Recipe chocolate biscuit involves beating eggs. Separate the yolks from the proteins, divide the sugar into 2 parts, beat the yolks with sugar until a fluffy mass is formed, and do the same with the proteins. The yolks are combined with the cooled melted chocolate, some proteins are added. Then gently mix in almond flour, proteins are added again, after which it is the turn of flour. The dough does not need to be mixed for very long, otherwise it will lose its airiness and become more liquid, due to which the biscuit will turn out to be dense, which is undesirable in this case. The dough is poured into a mold, greased with butter and sprinkled with cocoa, baked at 180 ° C for 40-60 minutes.

The recipe for this butter cream has one interesting feature: whisk the yolks with hot syrup. Water is poured into a saucepan, sugar is added, put on medium heat and boiled until the syrup becomes viscous. In order to determine the readiness of the syrup, you need to put a bowl next to cold water, dip a spoonful of syrup into it from time to time. If you can roll a soft ball, then the syrup is ready. Beat the yolks into a foam, pour the syrup in a thin stream so that it does not fall on the mixer whisk. Beat at the highest speed, otherwise the yolks may curl. The cooled yolk mass is whipped with softened butter, cognac, vanillin, cocoa sifted through a sieve are added.

The prunes are chopped with a blender so that it turns into a soft paste. To prepare the impregnation, it is necessary to pour orange juice (it is better to use freshly squeezed one) into a saucepan, add sugar, put on fire until the latter is completely dissolved. Cognac is poured into the impregnation after the syrup boils. The biscuit is cut into 2 parts, soaked in orange syrup, after which it is smeared with a thin layer of prune paste, then the cream is applied and the cakes are connected together. The top and sides of the cake are coated with cream, decorated with chocolate chips and whole prunes.

Lazy prune and chocolate curd cake

To prepare the dough you will need:

• prunes - 200 g;
• cookies - 200 g;
• split form.

To prepare the cream you will need:

• cottage cheese with a high percentage of fat content - 400 g;
• prunes in chocolate - 10-15 pcs.;
• milk chocolate - 100 g;
• gelatin - 15 g (tablespoon);
• milk - 100 ml;
• icing sugar - 150 g;
• cream 33% - 150 ml.

You can also make your chocolate prune cake without baking. The first step is to make the dough, for this, the cookies are crushed in a blender, after which the prunes are added to it, and crushed again. A detachable form is filled with the resulting dough, sent to the refrigerator.

Gelatin is soaked in cold water in a ratio of 1 to 5, left to swell completely. Milk chocolate is melted in a water bath. The cream is whipped into a fluffy foam using a mixer (at medium speed).

For the cream to whisk well, it must be cold. The best way to whip the cream is in a glass container.

The cottage cheese is transferred into a blender bowl with a knife attachment, beat until a creamy mass is formed, after which milk, melted chocolate and powdered sugar are added, beat again. If the blender bowl is not very large, then the whipped cottage cheese is transferred to a bowl, after which the remaining ingredients are added, the mass is whipped using a whisk attachment. V curd mass gently stir in the whipped cream. The swollen gelatin is melted in a water bath, poured in a thin stream into the curd mass, then the prunes in chocolate are mixed in.

If you were unable to purchase ready-made candies, then you can easily prepare them yourself. You need to take dark chocolate, melt it in a water bath. Then you need to dip the prunes in the melted chocolate mass, carefully put it on parchment and send it to the refrigerator until it solidifies.

The curd mass is poured into a mold with dough, put in the refrigerator for at least 4 hours. The frozen cake is taken out of a split form, decorated with prunes in chocolate.

Every housewife can make a chocolate and prune cake. This will require a little free time and a desire to surprise loved ones. Guests will be delighted with such a dessert!

All chocolate lovers will love this cake. Prunes and nuts give it an unusual new taste, and sweets make it beautiful and appetizing. If you really love chocolate, then you can appreciate the Chocolate Truffle Cake!

We need the following products:

For the biscuit, beat the whites until firm peaks.

Grind the yolks with sugar until white.

Melt the butter and chocolate in a water bath and let cool, then add chopped nuts and chopped prunes to it.

Now let's combine the chocolate and yolks.

Add flour and baking powder.

And at the very end we add proteins. Mix everything carefully.

We cover the form with paper, I have it with a diameter of 24 cm. And pour our dough onto it. Bake at 180 degrees for about 40 minutes. We check the readiness of the test with a splinter or a match.

This is how our biscuit should turn out. Let's let it cool down. It may settle slightly. It's not scary.

Now let's prepare the cream. We mix chocolate, cream and nut mass. Let's melt it all in a water bath. Cut the biscuit in half. Put our cream and chopped nuts on one half.

Cover the top with the other half and send it to the refrigerator for 1 hour.

Then pour the icing over the cake. To do this, melt the chocolate with cream, stir well and pour it onto the surface of the cake. Smooth it out, coat the sides too. I decorated the top of the cake with sweets and sprinkled chocolate sprinkles... Let's let the cake stand overnight. And we help ourselves!

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Chocolate cakes, combined with airy sour cream, prune and walnut filling, are covered with dark chocolate glaze. The cake will be to everyone's taste, because it plays up the popular, win-win and beloved by many 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 tablespoon

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;
• Heavy cream or sour cream - 5 tablespoons;
• Cocoa without sugar - 4 tablespoons

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. Stir with a mixer until smooth.

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

4. Ready cake cool first in the form (10 minutes), then on a wire rack until it cools completely. Wrap in plastic and refrigerate overnight.

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

Cream

1. Whisk the cooled sour cream until light foam with half the icing sugar and a thickener for the cream.

Read also Chocolate cake

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

3. Connect both masses.

Filling

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

Glaze

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

Assembling the cake

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

2. Grease the second cake on one side with the other quarter of the sour cream and place on the first cake with the oiled side. Top this second crust with a third quarter of the sour cream, add the remaining prunes and nuts.

3. Grease the third cake with the last quarter of the sour cream and place on the cake with the greased side.

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

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