33,872

Chocolate cakes combined with airy sour cream, prunes filling 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 an 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 and a half powdered sugar and cream thickener.

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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 on it sour cream. 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.

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 walnut. The recipe for this homemade delicacy 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

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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 need 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: oil for greasing the mold, half a glass of nuts for sprinkling the finished cake.

1. 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.
2. While the cake is cooking, it's time to make the cream. Prunes must first be soaked for half an hour in hot water, and by the time of preparation - recline on a sieve so that the water is glass. Then the prunes must be crushed with a blender into a homogeneous gruel.
3. 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.
4. We cut the finished cooled cake into 2 round and identical cakes in thickness. Cake assembly begins.
5. 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.

1. 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 with a knife walnut. 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 a treat like home 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 festive table put not ashamed.

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! Very! 😉 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 eggs C2. 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.

I immediately (!) cut the finished cake on a plate - I took it with a diameter of 24 cm. Immediately - 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 to 20 percent sour cream (less fat content should not be taken, but 25-33% is possible), the second - to 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.

The 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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1. Fry the walnuts in the oven at 160C for about 10-15 minutes or in a dry frying pan, stirring occasionally, until golden brown. Cool and cut into medium pieces.

2. Prepare two or three baking dishes with a diameter of 15-18 cm, line with parchment or grease with oil. Preheat oven to 180C. For a biscuit, beat eggs at room temperature with sugar until fluffy, add sour cream and vanilla, mix gently.

3. Sift flour with baking powder into the dough, mix gently, trying not to upset the splendor of the eggs. At the end, add the walnut pieces and mix gently. Pour the batter into the tins and bake for about 15 minutes until a dry toothpick comes out of the center of the cake.

4. Remove the molds from the oven, cool in the mold for 10 minutes, then cool completely without the mold. You can also bake the dough in one layer on a baking sheet and cut out the layers of the desired size (round or rectangular).

5. Cut prunes into small pieces. If desired, it can be soaked in cognac or other aromatic alcohol in advance. Chop walnuts for decoration. For cream, gently mix sour cream with powdered sugar and vanilla. It is best to assemble the cake in a springform or baking ring, as the cream does not hold its shape very well. Lay out layers of biscuit, sour cream and prunes. Send the cake for a few hours to soak in the refrigerator, then remove from the mold and coat the top and sides of the cake with the remaining sour cream and sprinkle with nuts. You can also weigh sour cream in advance for several hours or at night on several layers of gauze until thick, then the cream will be thick and the cake can be collected without a mold.

33,872

Chocolate cakes combined with airy sour cream, prunes and walnuts filling are covered with dark chocolate glaze. 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. Cool the finished cake first in the form (10 minutes), then on a wire rack until it cools completely. 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 Chocolate cake on Guinness beer

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.