Girls, I discovered a wonderful cake recipe! Fast, simple, and most importantly - DELICIOUS!

Who is from Ukraine, I spied this recipe in the program "Everything will be delicious." Due to its simplicity and some disclosed culinary secrets(for example, how to make fluffy sour cream, or what to do with a chocolate crust so that it does not dry out and does not crumble when cutting, coating secrets mirror glaze and so on) could not help but try to cook! Now I am sharing the recipe with you! "Secrets" of cooking in the text are in bold))

I'll post my photos later (the cake is being nourished for now and is waiting for the evening when we try it).

By the way, I don't really like nuts and today I didn't want them at all, so I replaced them with soaked raisins)) who doesn't like Prunes - choose fruits or dried fruits, nuts to your taste! I think this recipe will still go well with cherries soaked in cognac and raisins!

Cake "Prunes in chocolate". Tatiana Litvinova's recipe.

Ingredients for the dough:

eggs - 2 pcs.,

condensed milk (white) - 1 can;

flour - 160 grams;

soda - 12 grams;

lemon juice - 1 table spoon;

cocoa - 75 grams;

vegetable oil (refined) - 40 ml;

chocolate or regular butter- 50 grams (for greasing the mold);

Ingredients for the filling:

prunes - 450 g

walnuts - 160 g,

For impregnation:

coffee (ground) - 1 table. spoon,

cognac - 1-2 tablespoons. spoons

Ingredients for the cream:

sour cream (20%) - 0.5 l,

sugar - 200 g,

eggs (proteins) - the protein of 1 egg,

Glaze Ingredients (1 serving):

milk - 55 ml,

sugar - 75 g

cocoa - 75 g,

butter - 75 g,

To decorate the cake (if you wish, you can make butterflies, flowers, etc.):

dark chocolate - 150 g.

Recipe:

1. Set the temperature in the oven to 180 ° C and start beating eggs with condensed milk. Combine cocoa powder with vegetable oil(sunflower) and pour into the eggs with condensed milk.

Soda "extinguish" lemon juice(I extinguished with vinegar), add to the dough, mix, then add flour. Add flour gradually, 2 times.

The consistency of the dough is liquid, like pancakes, well, maybe a drop is thicker than pancakes.

Lined baking paper grease the baking dish with a layer chocolate butter and pour in the dough. Bake our chocolate biscuit cake will be about 20 minutes, the temperature does not need to be changed.

It is easy to check the readiness of the cake. If the cake "wobbles" in the form, like jelly, then it is still raw; when he stops "trembling" - ready. I baked for 25 minutes, but it depends on the oven.

2. When the biscuit is ready, it needs to be allowed to cool in the form itself. Cool it down quickly! For example, wrap frozen ice in a towel, put a mold on top, cool for 15 minutes. cling film and put it in the refrigerator for 1 hour.

The faster the biscuit cools down, the better it will behave when cutting - it will not dry out and will not crumble!

3. Moving on to the key ingredient in the cake. Prunes need to be rinsed well and soaked in water for a couple of hours. Dry the prunes, remove the seeds and cut into small slices. Walnuts fry and then chop with a knife to the desired size.

5. Now you can do the cream. Pull cheesecloth over a colander and put sour cream on it. Then we tie the ends of the gauze together, and on top we put a flat plate with oppression. In this form, we send the colander with sour cream to the refrigerator for 2 hours. (I DID THIS ACTION FIRST, THEN I SOAKED THE PRUNES, AND THEN STARTED TO DO BISCUIT, GLAZE AND CREAM.)

This will drain excess liquid from the purchased sour cream, and thus it will better get into a cream!

6. After the allotted time, we take out the "squeezed" sour cream from the refrigerator, combine it with sugar and pre-whipped protein (the protein does not need to be whipped to peaks, a light foam is enough). Beat all ingredients with a mixer until fluffy.

7. Ground coffee pour boiling water and leave to brew for several minutes, filter through a sieve. Pour cognac into the coffee. This will be the impregnation.

8. The cooled biscuit cake is cut lengthwise into 3 layers. We soak two cakes with coffee and cognac, after which we generously grease them with sour cream. Put slices of prunes and chopped nuts on top of the cream.

We also grease the top cake with cream, but do not sprinkle it. Do not forget to grease the sides of the cake with the remaining cream. In this form, we send the cake to the refrigerator for 10-15 minutes so that the cream grabs on the surface.

9. Prepare as follows. In a small saucepan, heat the milk and butter over low heat. Mix sugar with cocoa and as soon as the butter in the milk is completely dissolved, pour it into it. Bring the mixture to a boil, stirring constantly with a whisk, and then let it sit for 5 minutes. This recipe will take about 4 servings of glaze.

10. Take the cake out of the fridge and cover it completely chocolate icing in 2 times using a wide-blade knife or spatula. After the first stage of coating with glaze (you can not cover it abundantly, just “paint over” the cream) put the cake with prunes in the refrigerator for five minutes so that the glaze “grabs”. Then we apply the second layer of glaze, starting from the center of the cake, this layer should be more abundant, after hardening it will “paint over” all the irregularities and roughness of the first layer.

11. You can decorate the cake with frozen butterflies from chocolate melted in a steam bath (150 grams) using stencils. You can also place a few prunes on top of the cake before icing.

12. Let the cake soak in the refrigerator for several hours before serving. (Ideally, leave it overnight).

Photo from the Internet. Our recipe cakes are more chocolate! I'll post my photos later))

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Chocolate cakes combined with airy sour cream, prune filling and walnuts 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 a 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. Beat the cooled sour cream until light foam and a half icing sugar and a thickener for cream.

Read also Chocolate Banana 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 sour cream and place on the first cake with the oiled side. Top this second crust with a third quarter of sour cream, add the remaining prunes and nuts.

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

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.

• On the stove or water bath put a saucepan, 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 the chocolate prune cake and delicate cream, with tea or coffee.

There are cakes that only experienced chefs, but there are some that even a beginner can easily handle. It is with such a homemade cake that we will introduce you in this recipe. Chocolate cake with nuts and prunes is quick and uncomplicated in baking, and in assembly and decoration is as simple as possible. And with all this, it turns out to be very tasty. Chocolate, prunes and nuts make the cake taste bright and rich.
Of course, for a large-scale festive feast This chocolate cake is somewhat rustic in appearance, but ideal for a friendly or family tea party.

TIME: 1 hour 30 min.

Light

Servings: 6

Ingredients

• For the test:
• 3 eggs;
• 300 g sour cream (any fat content is suitable);
• 200 g sugar;
• 1 teaspoon with a little top of soda;
• 25 g cocoa;
• 210 g flour;
• 100 g of prunes;
• 80 g of nuts.
• Cream:
• 180 g soft butter;
• 150 g sugar;
• egg;
• 50 g flour;
• 700 ml of milk;
• bitter chocolate (for decoration).

Preparation

Beat granulated sugar with eggs in a fluffy foam. The mass should be light and airy.


Add sour cream and vinegar slaked soda. Carefully, but thoroughly work out the mass with a whisk.


Add cocoa to flour, mix well and sift through a sieve directly into a bowl of dough. After mixing until smooth, you get thin dough.


Then add finely chopped prunes and chopped nuts to the dough. Stir.

Transfer all the dough into a 26 cm mold, the bottom of which must be covered with a piece of baking paper. Bake at 170 degrees for about 35-40 minutes. The cake is high and airy. Let it cool slightly and take it out of the mold. Then it should be placed on a wire rack until it cools completely.


While the cake is resting, prepare the cream. Cook the custard first. To do this, mix sugar with egg and flour, pour in milk and cook until thick. Allow to cool to room temperature.


Whisk in a separate bowl soft butter... Then, in small portions, begin to add to the oil mass custard... You only stop whipping when brewed part will go completely into the oil. The cream turns out to be light and airy, you do not observe any oil severity in it.


Now you are preparing chocolate cake to the assembly of the cake. First, using a long knife, cut off a layer no more than 1 cm thick from it. This will be the base of the future cake. Cut the rest into cubes with a side of about 3 cm.


Put the base cake on the dish and grease it with cream. Coat the edges especially well so that they do not turn out to be dry.


Then lay out the pieces, pre-dipping them in the creamy mass. Collect the cake with a slide.


Then simply sprinkle the cake with chopped nuts and pour over the chaotically melted chocolate.


That's it, the chocolate cake with nuts and prunes is ready. Now he needs several hours to soak well. This is how you can bake it quickly and easily home cake and please him delicate taste friends and family.

Chocolate-covered prune cake- a combination of prunes, nuts and sour cream, as well as tender biscuit and chocolate glaze - makes this cake a heavenly delight!

To make a cake of prunes in chocolate, you will need the following products:

• Flour - 1 glass
• condensed milk - 1 can
• 2 eggs
• cocoa - 3 tablespoons + 2 tablespoons for the glaze
• soda - 1 tsp, extinguish with vinegar
• prunes - 500 gr.
• sour cream - 500 gr. (bold)
• sugar - 1 cup + 3/4 cup in the icing
• walnuts - 1 glass
• milk - 4 tablespoons
• butter - 70 gr.

Cooking method:

1. Cooking the dough: Mix condensed milk with eggs and slaked soda, add cocoa and mix well, then sift flour into the dough, mix again.
2. Divide the prepared dough into 3-4 parts, bake each part in a round, folded paper and oiled form. Bake for 10-15 minutes at 180-200 degrees.
3. Preparing the cream: You need to beat the sugar with homemade sour cream using a mixer.
4. Crank the prunes in a meat grinder, chop the walnuts by hand and fry in a pan. We mix all the ingredients of the cream (the cream is thick).
5. We grease the cakes: Lubricate 2 of 3 cakes with cream, divide the cream in half.
6. Cooking the icing : Heat 4 tablespoons of milk separately, mix sugar and cocoa in a saucepan, pour in warm milk. Put the pan on little fire and stirring to bring to a thick homogeneous state. Then remove the glaze from the heat, add the butter and stir.
7. After the icing has cooled down, we proceed to greasing the top crust and sides of the cake.
8. The chocolate-covered prune cake is ready, let the glaze soak a little, harden and you can serve it.

Enjoy your meal!

Ingredients:

• condensed milk - 1 can (200 g)
• eggs - 2
• cocoa - 3 tablespoons + 2 tbsp on the glaze
• flour - 1 glass
• soda - 1 tsp, extinguish with vinegar
• prunes - 500 g
• sour cream - 500 g homemade or fatty store
• sugar - 1 cup + 3/4 cup in the icing
• walnuts - 1 glass
• milk - 4 tablespoons
• butter - 70 g

Step-by-step cooking recipe:

1. Mix condensed milk with eggs and slaked soda.
2. Add cocoa, stir.
3. Sift flour into the dough, mix again.
4. Divide the dough into 3-4 parts, bake each in a round shape with sides for 10-15 minutes at 180-200 degrees.
5. I got 3 cakes of medium thickness.
6. While the cakes are baking, you can proceed to the cream. If the prunes are sweet, take less than a glass of sugar. Beat sugar with homemade sour cream using a mixer.
7. Turn prunes in a meat grinder or chop with a blender / processor.
8. Chop walnuts by hand and fry a little in a pan.
9. We mix the ingredients of the cream. The cream is very thick.
10. We proceed to grease the cakes. Lubricate 2 of 3 cakes with cream, which means we divide the cream in half. The layers are thick - that's what we need.
11. Cooking the icing. Heat 4 tablespoons of milk separately. Mix sugar and cocoa in a saucepan / ladle, pour in warm milk. Put the ladle on low heat and stir until thick and homogeneous. Remove glaze from heat, add butter, stir quickly.
12. Let the glaze cool for a few minutes and start to grease the top crust and sides of the cake.
13. Let the glaze soak / harden a little and that's it, the cake is ready to eat, it doesn't need to soak.

Ingredients

Biscuit:

• flour - 180 g;
• sugar - 1 tbsp;
• eggs - 4 pcs;
• cocoa powder - 25 g;
• baking powder - 1 tsp;
• water - 50 ml;
• salt - a pinch

Cream:

• cream 33% - 300 ml;
• condensed milk - 160 g;
• prunes - 70 g:
• walnut - 60g;
• chocolate - 30 g;
• gelatin - 10 g;
• water - 50 ml.

Impregnation syrup:

• sugar - 4 tablespoons;
• water - 6 tbsp;
• cognac - 2 tablespoons

Glaze:

• bitter chocolate - 100 g;
• light oil - 60 g

Decoration:

• nuts - 60 g;
• prunes - 150 g

Cooking method:

1. And first, let's prepare products for the biscuit. Let's separate the whites from the yolks. Whisk the whites with a pinch of salt until whitish and add a couple of tablespoons of sugar, whisking until steady peaks.
2. In another container, slightly beat the yolks and in a thin stream, continuing to beat, pour in boiled water and the remaining sugar. It turns out enough air mass. Then we combine the two resulting masses, for this we add whipped whites to the yolks and no longer beat, but mix with a spatula.
3. Then add baking powder and cocoa to the flour. Pour the flour mixture to the mixture of proteins and yolks, sifting the flour mixture through a sieve and stir with a spatula from the edge to the center, making sure that there are no flour lumps that are not mixed. It should work out chocolate dough medium density.
4. Lubricate the multicooker bowl with vegetable oil and, for ease of removal, if desired, you can put baking paper (in the form of a circle) on the bottom (in the form of a circle). Pour out all our dough and put the bowl in the multicooker on the baking mode. After baking, let the cake cool down (you can bake the cake on the eve of the cake preparation) and cut the biscuit into three equal cakes. The biscuit is slightly moist and perforated.
5. Let's start with the cream. And first, fill the gelatin with water at room temperature and let it swell according to the instructions. After the gelatin has dissolved, heat it to a temperature of about 60 degrees, stirring constantly until the grains dissolve. In no case bring the gelatin to a boil, otherwise it will lose its gelling properties. In the meantime, the gelatin is cooling down, finely chop the prunes, walnuts and chocolate. Take the whipping cream that must be chilled and beat it with a mixer until stable peaks.
6. Pour the gelatin into the condensed milk (it should be at room temperature so that the gelatin does not take on the threads), mix and pour in a small stream, stirring to the cream. Add walnuts, prunes and chocolate to it.
7. Our cream is ready. It remains to prepare the syrup and for this, pour water into the sugar and let it boil for 1-2 minutes. After the syrup has cooled, pour in the cognac (you can replace it with rum or liqueur, or add nothing at all) and mix.
8. Moisten each cake abundantly with syrup. Put half of the cream on the bottom crust, put the second crust soaked in syrup on top and spread the remaining cream. We put the third well-soaked cake on top. Let the cake cool slightly in the refrigerator.
9. To prepare the chocolate glaze, break the chocolate into a container and add the butter. We let dissolve in a water bath or in microwave oven(including in pulses so as not to overheat the chocolate) stirring evenly. And pour it on the already chilled cake, evenly distributing it with a spatula over the top and sides of the cake.
10. Decorate the cake with chopped nuts on the sides and in the middle. Put whole prunes around the edge. We give a little more soak and invite everyone to tea. Enjoy your tea!

Bon Appetit!

Ingredients for the dough:

• flour - 160 g,
• eggs - 2 pcs.,
• prunes - 450 g
• walnuts - 160 g,
• condensed milk - 1 can,
• coffee (ground) - 1 table. spoon,
• cognac - 1-2 tablespoons. spoons,
• cocoa - 75 g,
• chocolate butter - 50 g,
• lemon juice - 1 table. spoon,
• soda - 12 g,
• vegetable oil - 40 ml

Ingredients for the cream:

• sour cream (20%) - 0.5 l,
• sugar - 200 g,
• eggs (proteins) - ½ pcs.,
• for glaze (1 portion):
• milk - 55 ml,
• sugar - 75 g
• cocoa - 75 g,
• butter - 75 g,
• dark chocolate - 150 g (to decorate the cake).

Recipe:

1. Set the temperature in the oven to 180 ° C and begin to beat the eggs along with the condensed milk. Combine cocoa powder with vegetable oil (sunflower) and pour into the eggs with condensed milk.
2. We extinguish the soda with lemon juice and add it together with flour to the chocolate-milk mixture. Add flour gradually, 2 times.
3. Grease a baking dish lined with baking paper with a layer of chocolate butter and pour in the dough. Our chocolate sponge cake will be baked for about 20 minutes, there is no need to change the temperature.
4. When the biscuit is ready, it needs to be allowed time to cool in the form itself. Wrap the cooled biscuit in plastic wrap and put it in the refrigerator for 1 hour.
5. Moving on to the key ingredient in the cake. Prunes need to be rinsed well and soaked in water for a couple of hours. Dry the prunes, remove the seeds and cut into small slices. Fry the walnuts and then chop with a knife to the desired size.
6. Now you can do the cream. Pull cheesecloth over a colander and put sour cream on it. Then we tie the ends of the gauze together, and on top we put a flat plate with oppression. In this form, we send the colander with sour cream to the refrigerator for 2 hours.
7. After the allotted time, we take out the "squeezed" sour cream from the refrigerator, combine it with sugar and whipped protein. Beat all ingredients with a mixer until fluffy.
8. Pour boiling water over the ground coffee and let it brew for several minutes. Pour cognac into the coffee.
9. Cut the biscuit cake lengthwise into 3 layers. We soak two cakes with coffee and cognac, after which we generously grease them with sour cream. Put slices of prunes and chopped nuts on top of the cream.
10. We also grease the top cake with cream, but do not sprinkle it. Do not forget to grease the sides of the cake with the remaining cream. In this form, we send the cake to the refrigerator for 10-15 minutes so that the cream grabs on the surface.
11. We prepare the chocolate icing as follows. In a small saucepan, heat the milk and butter over low heat. Mix sugar with cocoa and as soon as the butter in milk is completely dissolved, pour into it. Bring the mixture to a boil, stirring constantly with a whisk, and then let it sit for 5 minutes. You can also use mirror glaze.
12. We take the cake out of the refrigerator and cover it completely with chocolate icing in 2 times using a wide-bladed knife or spatula. After the first stage, put the prune cake in the refrigerator again for five minutes.
13. You can decorate the cake with frozen melted chocolate butterflies using stencils. You can also place a few prunes on top of the cake before icing.

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.

To prepare the cream you will need:

• 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.

How to make a cake:

1. 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.
2. 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 of the proteins are added. Then gently mix in almond flour, proteins are added again, after which it is the turn of flour. The dough needs to be mixed not very long, otherwise it will lose its airiness and become more liquid, due to which the biscuit will be dense, which in this case is undesirable. The dough is poured into a mold greased with butter and sprinkled with cocoa, baked at 180 ° C for 40-60 minutes.
3. 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, it is necessary 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.
4. 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. Read more:

Ingredients for a cake with a diameter of 16-18 cm:

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 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 a mold (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 sugar and thickener for the cream.
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 of the sour cream over it. 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 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.
6. Put in the refrigerator to infuse for several hours, preferably at night.