Introducing holiday recipe- cake with prunes and meringue for a family celebration. The cake is a high airy meringue cake on a thin flour base with a layer of prunes.

Ingredients

How to make prunes and meringue cake

1. Soak pitted prunes in cognac for 20 minutes.
   
2. Separate the egg yolks from the whites.
   
3. Add the baking powder, half the sugar, flour and butter or margarine to the yolks. Knead plastic shortbread dough.
   
4. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
   
5. Spread the cooled and pliable dough in an even layer over the bottom of the mold, make punctures on the surface with a fork. Bake the cake in an oven preheated to 180 degrees for the first 10-15 minutes.
   
6. Meanwhile, prepare the next layer of the pie: beat the egg whites, the remaining 100 g of sugar and starch until stiff peaks.
   
7. Cut the prunes squeezed out after the cognac “bath” into large cubes / strips. Leave a few pieces for decoration.
   
8. Get out of oven form after 10-15 minutes, cover the semi-finished cake first with pieces of prunes ...
   
9. ... then a snow-white foam of proteins, starch and sugar. Return to bake, without changing the temperature, for another 20-30 minutes.
   
10. Dip the prunes left to decorate the cake into melted dark chocolate. For convenience, use wooden skewers or toothpicks.
    
11. Place dried fruits completely covered with chocolate in the refrigerator while baking the cake.
    
12. Decorate ready-made and already cooled pastries with chocolate chips and prunes candy own cooking. If desired, sprinkle the cake with additional nut crumbs.
    

Beat the mass with an electric whisk or mixer until the mass doubles.

Mix flour with baking powder and sift into the resulting dough, mix with a spatula with folding movements from the bottom up.

chop peeled walnuts and cut the prunes into pieces, add them to the dough and mix. The dough will be thick.

Form (I have a form with a diameter of 22 cm) cover with parchment and lay out the dough.

Bake a pie with prunes and walnuts in a preheated oven at 180 degrees for 30-35 minutes. Readiness is easy to check with a toothpick (it should be dry when piercing the finished baking).

Ready sponge cake cool down. The easiest way to serve is to simply sprinkle over the cake powdered sugar. I wanted to make something like a cake, so I whipped 200 grams of cream with a fat content of 33% and 80 grams of sugar, cut the cake into 2 cakes, smeared the bottom cake with whipped cream, then laid out the top cake, spread the remaining cream on top of the cake and sprinkled with walnuts and prunes, left it to soak for a couple of hours and served it on the table.

Incredible delicious desserts that have a beneficial effect on health are pies with dried fruits. Dried plums are useful for people with anemia, atherosclerosis, beriberi, they improve digestion, kidney function, enhance vision. Fluffy, soft, fragrant pastries Adults will love it, and kids will love it too. These desserts can decorate the festive table or please loved ones on warm family evenings.

How to make plum pie

There are many options for making desserts with dried plums. Such pies are attributed, thanks to the beneficial effect of prunes on the digestive tract, richness in vitamins, fiber, potassium, iron, magnesium, phosphorus, to the category of healthy baking, healthy sweets. They are cooked in the oven or slow cooker on the "Baking" mode for about an hour (depending on the specific recipe).

Prunes, after soaking, are dried and added to pies whole or chopped with a knife, blender, passed through a meat grinder. If the hostess has the desire and time before the arrival of the guests, with such prunes puree, in combination with nuts, dried apricots, white poultry meat or low-fat veal, you can fill portioned pies, which are best suited for yeast dough.

Desserts with cottage cheese filling, sour cream are served after cooling for several hours in the refrigerator, biscuit, yeast, shortbread - slightly warm or chilled, divided into portions: with tea, milk. You can decorate the top of the dessert with icing, powdered sugar, chocolate chips, whipped cream, chopped nuts, fresh berries, syrup . Such pastries are perfect for a home celebration, a festive table.

Dough

Various types of dough are suitable for prunes with prunes: yeast, biscuit, shortbread, aspic, with the addition of coffee. cooking secrets perfect dough:

• In the manufacture shortcrust pastry it is important to prepare the ingredients in advance: keep the butter or margarine for an hour or two at room temperature, allowing them to warm up (you cannot heat or heat in the microwave). Knead the dough with your hands very quickly, preventing the butter from melting.
• Planning to bake a dessert from yeast dough, expect that it may take more time to cook it: it depends on the quality of the yeast, the temperature of the room (dough rises faster in heat). Yeast should be diluted not in hot, but in slightly warmed milk. If you put a container of water on the bottom of the oven, the pies will rise better.
• Flour should be sifted before adding to the dough to weed out lumps, it will be filled with air, giving airiness to the baking. The baking powder is combined with flour before sifting.
• Ideal consistency, the density of the dough can be given by adding flour to the liquid ingredients gradually.
• Prunes with prunes should be placed in a preheated oven.

Filling

Additional ingredients that blend perfectly with the spicy flavor of these dried fruits will help to give baked goods with dried plums original flavor notes: pine nuts or walnuts, hazelnuts, citrus fruits (lemon, orange) or their zest, pumpkin pulp, raisins, dried apples, beets, dried apricots, pears, canned pineapple. Prunes go well with unsweetened meat (from lean beef, chicken, turkey), mushroom, fish fillings, cottage cheese, herbs, garlic. Important nuances of the preparation of the filling:

• hard dried plums are soaked in warm water, strong tea for several hours (preferably at night), the bones, if any, are removed after softening;
• before grinding, dry fruits are squeezed, dried with a thick paper towel or kept for 1-2 minutes in a preheated oven;
• grind dried fruits, cutting them into thin slices, passing through a meat grinder or in a blender bowl;
• prune filling for the pie will get spicy taste if you stand them in strong alcoholic beverages(cognac, rum).

Plum Pie Recipe

There are many recipes for pies with dried plums on culinary sites: closed, open, from puff pastry, yeast, jellied, shortbread, biscuit, with sour cream fillings or a curd layer. Some cook very quickly, less than an hour, others - a few hours. Interesting flavor combinations are achieved by adding nuts, other dried fruits, canned fruits, honey to the prunes filling - it depends on the preferences of the hostess.

Breton shortcrust pastry with prunes

• Time: 120 minutes.
• Servings: 9 persons.
• Calorie content of the dish: 298 kcal / 100 g.
• Cuisine: European.
• Difficulty: medium.

Prepared according to this recipe sand cake with prunes it turns out tender, crumbly. Dried fruits soaked in brandy give an exquisite delicate taste to pastries.. You can soak them in dark rum, strong brewed tea, depending on the preferences of the hostess. Baking will turn out softer if you use milk with a fat content of 6% for cooking. It is better to decorate the top with non-melting powdered sugar, if there is one on the farm.

Ingredients:

• flour - 780 g;
• butter - 400 g;
• eggs - 5 pcs.;
• granulated sugar - 230 g;
• powdered sugar - for decoration;
• vanilla sugar - ½ pack;
• milk with a fat content of 3.5% - 750 ml;
• water - 170 ml;
• vinegar - 20 ml;
• cognac - 50 ml;
• prunes - 400 g;
• salt - 1.5 tsp;
• vegetable oil - 2-3 tbsp. l.

Cooking method:

1. Add salt to 670 g of flour, mix.
2. Warmed at room temperature for an hour or two, butter, chopped into cubes, combine with flour, mix thoroughly with your hands, put on the countertop.
3. In a glass of cold clean water, add 1 tbsp. l. vinegar, 100 g of granulated sugar, stir until sugar dissolves. Pouring vinegar water in small portions onto flour and butter, rub the dough with your hands. Pour out all the water in 2-3 doses, each time kneading the dough between the palms. Cool the mass for 20-25 minutes in the refrigerator.
4. Pour dried fruits with cognac, after scalding with boiling water. After 15-20 minutes, put them on a baking sheet, heat in the oven at 180 ° C for 3 minutes.
5. Mix the remaining flour (110 g), vanilla, ½ tsp. salt.
6. With a mixer, beat eggs (3 whole and 2 yolks) with the remaining sugar (130 g) for a minute or two at medium speed. Without stopping the mixer, add a spoonful of flour to the composition. After fully introducing the flour, reduce the mixer speed to the minimum, pour in the milk in a gentle stream, beat for 1-2 minutes.
7. Having rolled out the chilled dough, put it in the form of a “basket” on a pre-greased vegetable oil baking dish. Laying the bottom with dried fruits, carefully pour them batter, lightly whipped with a whisk before infusion.
8. After cutting off the protruding edges with a knife, send the pie for 60 minutes to the oven preheated to 180 ° C.
9. Decorate the baked goods that have cooled at room temperature (about 1 hour) with dried plums, sprinkle with powdered sugar, refrigerate for 5-6 hours.

From biscuit

• Time: 80 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 283 kcal / 100 g.
• Purpose: baking, dessert.
• Cuisine: European.
• Difficulty: easy.

Very tender cake with dried plums and sour cream layer lovers will like biscuit desserts. For cooking, sour cream with a fat content of 20% or more is suitable, delicious cream obtained by combining low-fat sour cream with heavy cream (the proportions depend on the preferences of the cook). If dried fruits are hard, they should be kept in black tea or rum for a couple of hours, soft ones can simply be washed well. Chocolate chips will serve as an ideal decoration for a biscuit.

Ingredients:

• flour premium- 1.5 st.;
• eggs - 1 whole + 1 yolk;
• sugar - 345 g;
• sour cream - 500 ml;
• baking soda - ½ tsp;
• margarine - 50 g;
• semolina - 2-3 tbsp. l.;
• table vinegar - a few drops;
• prunes - 100 g;
• vanilla sugar - 1 pack.

Cooking method:

1. Beat with a mixer at medium speed eggs (1 whole and 1 yolk), 300 ml of sour cream, 270 g of sugar, minutes 3.
2. Adding soda slaked in vinegar, flour, beat for 2 minutes until smooth, carefully breaking up flour lumps.
3. Lubricate the bottom and sides of the form with margarine, sprinkle with semolina, pour out the dough. Bake a biscuit for half an hour at 180 ° C. After baking, cool for 20-30 minutes under a clean kitchen towel.
4. For the cream, combine the remaining sour cream (200 ml), vanillin, 75 g of sugar, beat with a mixer at medium speed for 5-6 minutes, until the mass begins to thicken.
5. Cut the chilled biscuit lengthwise into 2 layers. Evenly distribute dried fruits over the bottom layer, generously grease with sour cream cream, cover with a second layer.
6. Remaining sour cream spread over the top layer and sides of baking, send the cake to the refrigerator for 2-3 hours.

From yeast dough

• Time: 2.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 285 kcal / 100 g.
• Purpose: baking, dessert.
• Cuisine: Russian.
• Difficulty: medium.

Dessert according to the presented recipe is served slightly warm, with milk or tea. It looks festive due to the ruddy mesh and dough decorations in the form of leaves or flowers. It turns out the cake is lush, airy, with a delicate plum aroma and subtle sourness in taste.. From this amount of dough and filling, you can fashion portioned pies that will appeal to homemade ones.

Ingredients:

• flour of the highest grade - 3 tbsp.;
• eggs (yolks) - 3 pcs.;
• milk - 1 tbsp.;
• butter - 100 g;
• dry yeast - 2 tsp;
• sugar - 2 tbsp. l.;
• salt - 1/3 tsp;
• prunes - 500 g;
• lemon zest - 1 tbsp. l.

Cooking method:

1. Slightly warm milk, dissolve yeast, sugar in it, leave at room temperature for 10 minutes to rise. After adding a third of the sifted flour, mix well, leave warm under a clean towel.
2. After 40-60 minutes, add the remaining 2 cups of sifted flour, salt, butter, pre-warmed and chopped into small slices, egg yolks to the dough. After kneading the dough with your hands, leave it warm under a towel for 50-60 minutes, kneading it 1-2 times during this time.
3. Pour well-washed dried fruits with cold water, bring to a boil over medium heat, reduce heat to a minimum, cook for 10-15 minutes, then drain the boiling water. Grind the cooled dried plums with a blender to a puree state, add lemon peel, mix well.
4. Dividing the dough in a ratio of 2/3 and 1/3, roll out most of it, put it on a greased butter round shape "basket" with sides, lay out the filling.
5. Having rolled out the smaller part with a rolling pin, cut the dough into strips, lay it on the pie with a mesh, securing the edges. Brush the top with the remaining lightly beaten whisks. egg whites.
6. Bake a yeast cake with prunes in the oven for half an hour at a temperature of 180 ° C.

With prunes in sour cream filling

• Time: 90 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 296 kcal / 100 g.
• Purpose: baking, dessert.
• Cuisine: Russian.
• Difficulty: medium.

Dessert with dried plums in sour cream filling turns out to be very fragrant, tasty, tender and cooks quickly, without any extra effort. Important cooking secrets: take very little for kneading the dough. cold water, soak dried fruits in tea with maximum strength, and use fatty sour cream (fat content of 26% or higher) for pouring - it will turn out thick, viscous, dense. The pie is served chilled or slightly warm.

Ingredients:

• premium flour - 240 g;
• sour cream - 285 ml;
• water - 6 tbsp. l.;
• sugar - 50 g;
• vanilla sugar - 1 sachet;
• butter - 100 g;
• prunes - 250 g;
• black tea - ½ tbsp.

Cooking method:

1. Pour washed dried fruits with strong warm tea, leave for an hour or two.
2. Grind butter, previously aged for an hour at room temperature, chopped into medium-sized cubes, with 200 g of flour. After adding cold water, knead the dough with your hands. Cool the finished mass for half an hour in the refrigerator.
3. Sour cream filling is prepared as follows: beat sour cream with sugar, vanilla, 40 g of flour with a mixer for 4-5 minutes until the sugar is completely dissolved.
4. After rolling out the chilled dough, put it in a baking dish, prick it with a fork, evenly distribute the dried fruits over the base, pour the sour cream filling as accurately as possible, smooth it with a silicone spatula.
5. Dessert is baked for 45 minutes in an oven preheated to 200 ° C.

Curd with prunes

• Time: 70 min.
• Servings: 4 persons.
• Calorie content of the dish: 332 kcal / 100 g.
• Purpose: baking, dessert.
• Cuisine: European.
• Difficulty: medium.

Curd delicacy with dried plums is not only appetizing, incredibly tender, but also very healthy dessert. Phosphorus and calcium, which are part of cottage cheese, are involved in strengthening teeth and bones. Prunes, having a beneficial effect on the cardiovascular system, gastrointestinal tract, normalizes blood pressure, helps with diseases of the kidneys and liver. A pie with such a filling will appeal to adults and children. You can make it tastier by watering chocolate icing or melted chocolate.

Ingredients:

• premium wheat flour - 300 g;
• butter - 200 g;
• eggs - 2 pcs.;
• sour cream - 2 tbsp. l.;
• granulated sugar - 220 g;
• cottage cheese - 300 g;
• cocoa powder - 1 tsp;
• prunes - 60 g;
• baking soda - ½ tsp

Cooking method:

1. Soak dried fruits for 2-3 hours in strong brewed tea or warm water.
2. Butter, warmed for an hour at room temperature, chopped into small cubes, grind into crumbs with 150 g of granulated sugar and flour. Add cocoa, stir.
3. To prepare the filling, grind cottage cheese with semolina, 70 g of sugar, soda, slaked with vinegar. Add sour cream, dried fruits cut into plastics to the mixture, beat in eggs, mix thoroughly.
4. Fill the baking dish in layers: put a third of the butter-flour crumbs on the bottom, then put half curd filling, for the filling - a third of the crumbs, then the remaining filling and a third of the crumbs with the top layer.
5. Bake the cake for 45-50 minutes in an oven preheated to 180 ° C.
6. Dessert is served chilled.

With prunes and walnuts

• Time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 320 kcal / 100 g.
• Purpose: baking, dessert.
• Cuisine: European.
• Difficulty: medium.

Pie with prunes and walnuts, prepared according to this recipe, is tender, soft, with a slightly honey aftertaste. It can rightly be called a cake: it turns out to be multi-layered, decorated with a scattering of nuts, dried fruits. Feel free to serve this dessert festive table: guests will not remain indifferent to its indescribable taste.

Ingredients:

• wheat flour of the highest grade - 2 tbsp.;
• butter - 200 g;
• eggs - 5 pcs.;
• sour cream with a fat content of 15% - 300 ml;
• boiled condensed milk - 1 can;
• sugar - 1.5 tbsp.;
• baking powder - 1.5 tsp;
• prunes - 200 g;
• honey - 3 tbsp. l.;
• walnuts - 1.5 tbsp.

Cooking method:

1. Beat eggs with sugar with a mixer for 6-7 minutes at maximum speed until the mixture has doubled in volume.
2. After adding honey, beat for another two minutes.
3. Combine the sifted flour with the baking powder, introduce it and 0.5 cups of crushed nuts into the beaten egg mass, mix thoroughly with a whisk, breaking up the flour lumps.
4. Dividing the composition into 3 parts, bake each cake in an oven preheated to 200 ° C for 15 minutes each.
5. Chop the remaining nuts (1 cup) with a sharp knife.
6. Dried fruits, after 5-7 minutes in boiling water, dry with a paper towel, cut into small plastics.
7. Beat with a mixer at medium speed sour cream with boiled condensed milk, until smooth - 5-7 minutes.
8. Lubricating the cooled cakes with cream, sprinkle them generously with nuts and dried plums. Having stacked the cakes on top of each other, decorate the top of the pie with dried fruits, the remaining nuts.
9. Dessert should be served with tea, having previously cooled it.

With dried apricots

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 352 kcal / 100 g.
• Purpose: baking, dessert.
• Cuisine: European.
• Difficulty: easy.

Dried fruit lovers will love the delicate texture of this pie. The taste of the dessert can be made more intense, spicy, deep by adding a pinch to the dough when kneading ground ginger and cinnamon. Some housewives love a combination of dried apricots, dried plums, raisins (150 g is enough for the presented recipe): pastries will seem even more tender, softer, especially if served with hot tea or milk.

Ingredients:

• premium wheat flour - 200 g;
• granulated sugar - 150 g;
• eggs - 4 pcs.;
• milk - 2 tbsp. l.;
• margarine - 150 g;
• soda - 1/3 tsp;
• prunes - 50 g;
• dried apricots - 50 g.

Cooking method:

1. Pour washed dried fruits with boiling water for 10 minutes, drain the water, dry, finely cut into plates or cubes.
2. Finely chop margarine warmed at room temperature, grind with sugar with a spoon, then beat with a mixer at medium speed for 5-6 minutes, the mass should become fluffy.
3. After separating the yolks from the proteins, add the yolks one at a time to the margarine, mixing the composition thoroughly.
4. Add milk, chopped dried fruits to the composition, mix.
5. Pour the sifted flour and soda, mix thoroughly.
6. The last to be added to the mass are well-beaten proteins with a mixer at high speed (beat should be about 3 minutes), mix.
7. The cake is baked in an oven heated to 200 ° C for 35-40 minutes.

With prunes, beets and cocoa

• Time: 80 min.
• Servings: 4 persons.
• Calorie content of the dish: 195 kcal / 100 g.
• Purpose: baking, dessert.
• Cuisine: Russian.
• Difficulty: medium.

An unusual dessert will please with an original, rich taste, delicate texture. It is prepared quickly if you prepare the ingredients in advance: boil the beets, pour the dried fruits with sauce 1.5-2 hours before cooking. It is allowed to bake a cake using a slow cooker: 1 hour in the "Baking" mode. The icing will make the taste of the cake gourmet, perfectly complementing it with a chocolate tint.

Ingredients:

• wheat flour - 150 g;
• water - 2 tbsp. l.;
• kefir - 200 ml;
• sugar - 150 g;
• vanilla sugar - ½ tsp;
• butter - 20 g;
• prunes - 50 g;
• cocoa powder - 4 tbsp. l.;
• soda - ½ tsp;
• medium-sized boiled beets - 2 pcs.;
• vegetable oil - 2-3 tbsp. l.;
• baking soda - a pinch;
• soy sauce - 2 tbsp. l.

Cooking method:

1. Pour soy sauce washed, chopped with a knife or in a blender bowl prunes. Withstand about 1.5-2 hours.
2. Boil well-washed beets in fresh water (after boiling, cook for 40-60 minutes). After cooling and cleaning, rub on the fine edge of a grater.
3. Mix kefir with vanilla, 3 tbsp. l. cocoa, 100 g of granulated sugar, vegetable oil, beat lightly with a whisk until smooth. Add sifted flour, soda, grated beets, prunes, mix.
4. The cake is baked for 40 minutes in a preheated oven at 180 ° C. Ready baked goods drizzle with hot glaze.
5. Glaze is prepared as follows. By placing a saucepan with butter, water, 1 tbsp on a small fire. l. cocoa, 50 g sugar, stirring constantly, bring the composition to a boil.

Video

Combine the finished cooled coffee with sugar, honey and vanilla sugar, mix the resulting coffee mixture well.

Separately combine flour, chopped prunes, baking powder and salt, mix.

Pour the coffee mixture into the flour with prunes, mix well.

The dough should turn out like very thick sour cream. If necessary, add some more flour.

Submit lean dough into the prepared form, I have a form with a diameter of 20 centimeters. I used silicone mold, so it was not lubricated with oil. If you use a metal form, then it is advisable to cover it with parchment and coat the sides and the parchment itself with oil.

Send to an oven preheated to 180 degrees, bake our lean pie with prunes 35-40 minutes (until cooked). Decorate the cooled cake as you wish. I doused it with melted chocolate.

Lenten pie with prunes can be served with tea or coffee and enjoy delicious and fragrant piece. Be sure to try to cook, the recipe is not complicated, and the pastries are excellent.

Looking forward to serving your guests? If a magnificent feast is not planned, you want to limit yourself to tea drinking, you need to put something on the table for this drink. Usually these are some sweets, cookies, cakes. Great option in this case, it will become a pie with prunes - a tasty and satisfying treat.

Of all famous recipes you can choose the one that seems most interesting to you. This type of dried fruit goes well with many other ingredients that you can also diversify your dish with.

french recipe

This method of cooking treats got its name not in vain. This is how food is prepared in the northwestern part of France, but in our latitudes this recipe for baking a pie with prunes is loved and very popular.

Components:

• Prunes - 200 g;
• Flour - 150 g;
• Vanilla - 10 g;
• Butter - 30 g;
• Milk - 0.5 l;
• Powdered sugar - 90 g;
• Eggs - 2 pcs.

Cooking:

Melt the butter, beat the powder, vanilla, eggs with a whisk or mixer. Add flour to this mixture and beat again with a mixer.

Gradually pour 3/4 milk and melted butter into these ingredients. Whisk the ingredients and add the rest of the milk.

Pour the dough into the mold, add 200 grams of prunes, send to bake for 40 minutes.

Serve the dish on the table, letting it cool.

With sour cream

This cake is cooked open, so it turns out not only fragrant and tasty, but also beautiful.

Components:

• Flour - 250 g;
• Vanilla - 8 g (1 sachet);
• Water - 6 tbsp. l.;
• Walnut (walnut) - 100 g;
• Sugar - 70 g;
• Prunes - 250 g;
• Butter - 100 g;
• Strong tea - a glass;
• Sour cream - 350 g.

How to cook:

We make tea, soak dried fruits in it. Very hard dried fruits can be left in the tea overnight to soften them. If they are initially like this, you can cook a pie with prunes and sour cream, skipping this step.

Chop the butter with flour (200 g) to make a crumb. Don't waste time - do it quickly while the oil is still cold. Knead the dough by adding water to these ingredients.

Prepare a baking dish by lining it with parchment paper. Roll out the dough into a sheet, put in a container. Make the sides of the sheet and place it directly in the form in the refrigerator for about half an hour.

We heat the oven, setting the temperature to 190 degrees. We send the container with the layer from the refrigerator to the oven, after piercing the dough with a fork and covering the dough with parchment. The recipe suggests this procedure so that it does not rise during baking.

Bake the layer for 20 minutes, it should take on a blush.

We prepare the sour cream mixture by combining flour (50 g), sour cream, vanilla, sugar. Stir these ingredients well so that the consistency is homogeneous, smooth. Pour the mixture evenly over dried fruits, send the cake to bake at a temperature of 190 degrees for about half an hour. The readiness of the dish is determined by the consistency of the sour cream mixture - it should become thick.

The treat should be served chilled.

With dried apricots

« A duet of these two utilities is not uncommon. We will prepare a pie with dried apricots and prunes, armed with the following products:

• Flour - 350 g;
• Vanilla - a bag;
• Butter - 150 g;
• Sour cream - 600 g;
• baking powder (or vinegar with soda);
• Chicken egg - 1 pc.;
• Prunes - 300 g;
• Salt - a pinch;
• Sugar - 100 g;
• Dried apricots - 300 g.

Cooking:

You can soften dried fruits in tea, as in the first recipe, or simply in hot water, sending them to the "bath" for a quarter of an hour.

Take the butter out of the refrigerator to let it thaw slightly. When this happens, combine it with sour cream (100 g), vanilla, put 100 grams of sugar to the rest of the ingredients, beat with a blender or whisk. Sift flour (300 g) into this mass, add salt and baking powder. Knead the dough, which should turn out soft, have a uniform consistency.

We heat the oven, setting the temperature in it to 200 degrees. We cover the baking dish with parchment, grease it with oil. We spread the rolled out dough in a container, on top - whole or chopped dried fruits. For about half an hour, place the container with the future dish in the oven.

In the meantime, combine 0.5 kg of sour cream with vanilla, sugar, add 50 grams of flour to the mixture and beat the ingredients with a mixer until the sugar dissolves.

Pour the finished mixture over the cake, taking it out of the oven. We return the dish to bake for another 7 minutes.

Cool the treat, send it to the refrigerator for an hour - this way it will be better saturated and will be much tastier.

coffee dish

This recipe may be of interest to girls who are afraid of every extra gram on their waist. The composition of the dish is such that it can be called dietary.

To prepare a coffee cake with prunes, you need to take the following components:

• Flour - 250 g;
• Ginger, cinnamon - a pinch;
• Baking powder;
• Strong coffee - a glass;
• Brown sugar - 100 g;
• Salt - a pinch;
• Prunes - 200g.

Cooking like this:

We brew coffee, for which you can use both brewed and instant products. Add honey and sugar to the drink. The darker the honey, the darker the dish will turn out. Stir the coffee well and let it cool down.

Now we cut the dried fruits into slices and our filling is ready to be sent to the dish.

In a container we combine the sifted flour, spices, salt, baking powder or soda with vinegar. Add the cooled coffee to the dough, mix everything. It will become liquid.

We put dried fruits in the dough, mix, pour it into a baking dish, previously greased with oil. By this time, the oven should already be preheated to a temperature of 180 degrees.

We bake the dish for 20 minutes, checking the readiness with a match.

three layer cake

You'll need a hefty set of ingredients to make this recipe's dried apricots, prunes and lemon three-layer pie, but you'll surprise everyone who tries it with this treat.

Components:

• Flour - 3 cups;
• Lemon - 1 large or 2 small citrus fruits;
• Sugar - 1 tbsp. l.;
• Milk - 150 ml;
• Dried apricots - 150 g;
• Butter - 250 g;
• Prunes - 150 g;
• Starch - 1 tbsp. l.;
• Dry yeast - 1 tsp;
• Sour cream - 1 tbsp. l.;
• Salt is a pinch.