Chocolate sponge cake with prunes and walnuts. Homemade prune cake. Festive cake with prunes and nuts - recipe with photo

Beat eggs with a glass of sugar. Add softened butter. Beat until smooth. Sift flour with baking powder. Add flour to the egg-butter mixture. Add a packet of vanillin for flavor. Beat well for 5-7 minutes.

Divide the dough into two parts. I decided to make a two-color sponge cake. Add cocoa to one half of the dough and beat again. Now you can bake. Take a mold, grease it with margarine or line it with parchment paper. We bake the cakes one by one in the oven at 180 degrees for half an hour each. When the biscuit is cooked, it needs to be cooled. Then cut both cakes into 2 parts and sprinkle with liqueur if desired.

Let's start with the cream. Soak the prunes in hot water for 20 minutes. Chop walnuts or any other nuts with a knife, but not into crumbs. Take out the sour cream and beat it with a glass of sugar along with vanilla.

Assembling the cake. I placed a dark sponge cake on the bottom tier. Some of the nuts and prunes were scattered on it and poured with sour cream. We do this with each layer of biscuit.

The top sponge cake can be decorated as you wish. It can be sour cream with nuts and prunes, like mine, or whipped cream, boiled condensed milk and much more. Serve the cake chilled. This is what it looks like in our section, just a wonderful “birthday” cake! Enjoy your tea!

Among the variety of sweet pastries, cake with the addition of prunes is very popular. This is due to the fact that dried fruits contrast with sweet cakes and cream, diluting the sweetness of the dessert. To prepare the delicacy you will need a certain set of products, so you should take care of their availability in advance. You need to start making the cake at least a day before serving, since in general it will take a lot of time to knead the dough, bake the cakes, prepare the cream, shape and soak the finished product.

Subtleties of making prune cake

You need to approach baking with soul and without haste. It is also important to adhere to some subtleties, thanks to which the cakes and cream for the cake with prunes will turn out tasty, airy and aromatic:

1. The dough for the cakes can be curd, shortbread, honey, but more often they use biscuit.
2. In addition to prunes, nuts can be added to the cake, which must first be dried in a frying pan or on a baking sheet in the oven.
3. The prunes themselves, depending on the recipe, are cut into small pieces, strips or pureed.
4. The cream is used sour cream, butter with condensed milk or custard - they are best combined with sponge cake.
5. Traditionally, the cake layers are soaked with cognac filling, but this can be omitted if desired.
6. To enhance the flavor, add citrus fruit essence or vanillin to the dough.
7. Before you beat the eggs, they need to be cooled.
8. It is better to beat the whites and yolks separately from each other, adding a little lemon juice or acid to the first component, and a pinch of salt to the second.
9. It is not at all necessary to put baking powder and soda into the dough; the splendor of the mass is achieved by beating for a long time with a mixer (at least 15 minutes).
10. If you are contraindicated in consuming sugar, replace it with fructose.
11. Before adding, the flour must be sifted and added gradually, in small portions. This will make the mixture more airy and help you get rid of lumps easily.
12. Place the dough on a layer of foil or oiled baking paper to make it easier to remove them later.
13. After the cakes are baked (determine this by the appearance of a golden brown crust and a dry toothpick), turn off the oven, but do not remove the pan for about 10 minutes. This way you will maintain the splendor of the base and prevent it from settling.
14. Decorate the cake as desired: pour chocolate icing, make patterns from the remaining cream or melted chocolate, sprinkle with slices of prunes, nuts or ground cookies, lay out meringue, chocolate candies, etc.
15. Once the cake is completely formed, place it in the refrigerator for at least 2-3 hours, preferably overnight, allowing it to soak.

Prune cake recipe

There are several cake recipes (with photos), in which one of the main ingredients is prunes. Sponge cakes, honey cakes, sour cream, chocolate or butter cream - each of these components makes the delicacy original, changing its taste and aroma. The finished cake will look very beautiful, both externally and in cut. Preparing such a dessert at home is not very difficult, the main thing is to strictly follow the recipe, follow the sequence of actions, use products of good quality and first freshness.

Biscuit

• Time: 2 hours 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 273 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

The recipe for this cake is one of the simplest: you need to bake a sponge cake with prunes, pour over chocolate mixture and decorate with berries or fruit. The delicacy consists of only one layer, but if you need to feed a large company with dessert, bake 1-2 more cakes, increasing the amount of ingredients proportionally. To soak a multi-layer cake, use your favorite cream.

Ingredients:

• prunes (cut in half) – 200 g;
• brandy – 4 tbsp. l.;
• chocolate (black, crushed) – 75 g + 100 g for fondant;
• cocoa powder – 25 g;
• sugar – 175 g;
• egg whites – 4 pcs.;
• flour – 75 g;
• cream – 125 ml;
• berries – 100 g.

Cooking method:

1. Pour brandy over the prunes and leave to soak for 2 hours.
2. Combine cocoa with 75 g of chocolate and 150 g of granulated sugar, pour in 150 ml of hot water, stir thoroughly.
3. Beat the whites until stiff peaks form, add the rest of the sugar and sifted flour, stir until smooth.
4. Combine and then mix the chocolate and protein masses well.
5. Line a baking dish with baking paper, pour out the dough, arrange the prune halves evenly, bake at 190 °C for about 35-40 minutes. Cool.
6. Bring the cream to a boil, dissolve a chocolate bar in it. Pour the resulting fudge over the cake. Decorate the cake with berries.

Sour cream

• Time: 2.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 252 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Cake with prunes and sour cream has a very delicate consistency and fluffy cake structure. To prepare it, it is important to choose the right fermented milk product - buy full-fat sour cream so that the cream turns out thick and holds its shape well. While kneading it, you can add a little starch or cream thickener, which will make the mass even denser.

Ingredients:

• egg – 4 pcs.;
• granulated sugar – 1 tbsp;
• vanillin - a pinch;
• sour cream (cold) – 3 tbsp. l. + 0.5 l per cream;
• flour – 1.5 tbsp;
• starch - 1 tbsp. l.;
• soda – 5 g;
• vinegar - for extinguishing;
• powdered sugar – 250 g;
• prunes – 1.5 tbsp.;
• chocolate (bitter) – 150 g.

Cooking method:

1. Beat the eggs with granulated sugar with a mixer at medium speed for 10 minutes. As the mixture thickens, increase the speed of the device to the maximum limit.
2. After the mass has increased 2-3 times, add sour cream and continue beating for about 5 minutes.
3. Add starch and vanillin, knead the dough, gradually adding sifted flour in small portions.
4. Quench the soda with vinegar, add to the dough, stir thoroughly.
5. Grease a baking pan with a piece of butter and line it with parchment paper cut to the diameter of the container.
6. Divide the dough in half, bake the cakes for 40 minutes each at 180°C. Cool, cut each lengthwise into 2 parts.
7. Steam the prunes, pour boiling water over them for 15 minutes, and dry. Leave a few fruits for decoration, chop the rest, cutting into small pieces of arbitrary shape, but approximately the same size.
8. Beat the sour cream with powdered sugar, setting the mixer to maximum speed. When the mass becomes very thick and stable peaks form, mix it with chopped prunes.
9. Assemble the cake, coating each layer, top and sides with cream.
10. Melt half the chocolate in a water bath, grate the rest.
11. Use melted chocolate mixture to decorate the top in the form of a grid, sprinkle the sides with crumbs. Place the remaining prunes on top in random order. Place the cake on the refrigerator shelf.

Honey

• Time: 3.5 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 190 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

The cake prepared according to this recipe has an amazing honey aroma and taste with light cognac notes. Prunes create an excellent contrast alongside the sweet cream and cake layers. The dough with the addition of honey is capricious and may fall, and if this happens, do not despair, just line the baking form with cream. When planning to treat children to a cake, do not add alcohol to the impregnation.

Ingredients:

• egg – 5 pcs.;
• sugar – 1.5 tbsp. + 1.5 tbsp. for cream;
• flour – 1.5 tbsp;
• honey (liquid) – 1.5 tbsp. l. + 2 tbsp. l. for cream;
• baking powder – 1.5 tsp;
• salt - on the tip of the knife;
• sour cream – 800 ml;
• gelatin – 20 g;
• prunes – 25 pcs.;
• cognac – 5 tbsp. l.;

Cooking method:

1. Mix tea with cognac, soak washed prunes in the mixture 3 hours before forming the cake.
2. Beat the eggs with sugar using a blender until white for 10 minutes. Pour in honey and stir.
3. Separately mix the dry ingredients - flour, salt, baking powder. Add the mixture to the egg-sugar mixture. Mix thoroughly with a mixer.
4. Pour the dough into a baking container lined with baking paper. Bake the cake at 180°C, checking for doneness with a wooden skewer. Cool, cut in half.
5. Pour 150 ml of boiling water over gelatin.
6. Separately, beat sour cream with sugar and honey.
7. When the gelatin swells, warm it up by placing it in the microwave. Once dissolved, add to the cream.
8. Coat the cakes with cream, layering with prunes. Decorate the cake as desired.

Sponge cake with chocolate cream

• Time: 3 hours.
• Number of servings: 14 persons.
• Calorie content of the dish: 297 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This chocolate cake with prunes has an excellent taste and aroma, thanks to cocoa and the original impregnation with lemon juice. Choose milk and butter for the cream with a high percentage of fat content so that the mass acquires a rich creamy flavor and becomes thicker during the whipping process. It is better to squeeze the juice from the lemon yourself; the purchased product does not have such a rich citrus aroma.

Ingredients:

• egg – 6 pcs.;
• sugar – 650 g;
• water – 300 ml;
• flour – 225 g;
• starch - 4 tbsp. l.;
• vanillin – 2 p.;
• baking powder - 1 p.;
• salt - on the tip of the knife;
• lemon juice – 50 ml;
• milk – 400 ml;
• butter (butter) – 300 g;
• cocoa – 3 tbsp. l.;
• nuts (walnuts, peeled), prunes – 100 g each.

Cooking method:

1. Beat the egg whites with salt until the consistency of thick foam, the yolks with 250 g of granulated sugar and 1 pack of vanillin.
2. Add 8 tbsp to the yolks. l. hot water, 200 g flour, 2 tbsp. l. starch, baking powder and protein mass. Gently fold in ingredients using a silicone spatula, working in one direction.
3. Place the mixture in a baking dish coated with a piece of butter. Bake the cake for 40 minutes at 180°C. Cool, divide into 3 parts.
4. Make a syrup from lemon juice, 100 granulated sugar and 150 ml of water, saturate each cake with it.
5. Pour milk into an enamel pan, add 300 g of granulated sugar, 2 tbsp. l. starch, 1 tbsp. l. flour and 1 packet of vanillin. Stir and place on low heat.
6. Boil the mixture for 5-7 minutes, stirring constantly.
7. Remove from heat, stir in cocoa, set aside to cool.
8. Add butter to slightly warm cream and beat with a mixer.
9. Coat each cake layer (layered with chopped nuts and prunes), the top and edges of the cake with the resulting cream, decorate as desired, and refrigerate for at least 6 hours.

With butter

• Time: 2 hours.
• Number of servings: 9 persons.
• Calorie content of the dish: 353 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

In this recipe, butter is added to the cream by mixing with condensed milk, nuts and dried fruits. In addition to prunes, dried apricots are placed in the cake layer, thanks to which the baked goods acquire additional sourness and become even less cloying. This delicacy is prepared faster than others, since there is no need to additionally soak dried fruits and dry nuts.

Ingredients:

• butter (butter) – 200 g;
• prunes, dried apricots, nuts (walnuts), sugar, kefir - 1 tbsp.;
• flour – 2 tbsp;
• cocoa – 2 tsp;
• condensed milk – 1 b.;
• egg – 2 pcs.;
• soda – 1 tsp.

Cooking method:

1. Extinguish the soda by combining with kefir.
2. Beat the eggs with sugar until the consistency of thick foam. Pour in kefir, stir.
3. Add cocoa, add flour in small portions, stirring until smooth.
4. Grease a baking dish with oil, pour the dough into it, bake the cake for 35 minutes at 190 °C. Cool, cut lengthwise into 2 parts.
5. Beat the condensed milk with butter with a mixer, add nuts and dried fruits minced through a meat grinder (leaving a few whole for decoration), mix the mass well.
6. Coat the cake layers and sides with the resulting cream, decorate with whole prunes, dried apricots, and halves of nut kernels.

Video

Honey cake with prunes 2-3 hours before starting to prepare the cake, soak the prunes in a mixture of cognac and tea. To prepare the sponge cake, beat the eggs with sugar until white. Add honey. Mix flour with baking powder and salt. Combine all ingredients. Bake in a springform pan d=24-26 cm, lined...You will need: Dough: 200ml glass, 5 eggs, 1.5 tbsp sugar, 1.5 tbsp flour, 1.5 tbsp liquid honey, 1.5 tsp baking powder, pinch of salt, Cream: 600 -800 g sour cream, 1.2-1.5 tbsp sugar, 2 tbsp liquid honey, 15-20 g gelatin, Additionally: 20-25 prunes, 5 tbsp cognac, tea

Vegetable cake with prunes Pour boiling water over the prunes, dry and finely chop. Boil the beets until tender. Grate the peeled beets, carrots, and apples on a medium grater. Squeeze the juice from the grated apples. Place the ingredients in layers on a large flat plate in the following order: - beets...You will need: 2 beets, 100 gr. prunes, 100 gr. walnut kernels, 100 gr. sour cream and mayonnaise, 2 raw carrots, 2 apples, 2 cloves of garlic, herbs to taste

Christmas cake with prunes. Beat eggs with sugar, salt and softened butter. Sift flour with cocoa and baking powder into the butter mixture. Add condensed milk and beat until smooth. Line the bottom of the mold with foil or parchment, grease with oil, pour in the dough, put in the oven...You will need: flour - 190 gr., sugar - 190 gr., butter - 150 gr., egg - 3 pcs., vanilla sugar - 15 gr., cocoa powder - 4.5 tbsp., salt - a pinch., baking powder - 7 gr., condensed milk - 150 ml., prunes - 200 gr., liqueur (I use balm) - 30 ml., sour cream (23-30%) -...

Chocolate cake with prunes Pour brandy over prunes. Leave for 2 hours until the brandy is absorbed. Chocolate, cocoa, 150 g of sugar pour 150 ml of boiling water. Stir until the mixture becomes homogeneous. Beat the whites into a strong foam. Gradually add the remaining sugar. Sift the flour into the mixture and stir...You will need: 200g prunes, cut in half, 4 tbsp. spoons of brandy, 75 g of chocolate, cut into small pieces, 25 g of cocoa powder, 175 g of sugar, 4 egg whites, 75 g of flour, For decoration: 100 g of dark chocolate, 100 g of any berries, 125 g of cream

Cake with prunes (2nd option) Knead the dough, divide into 2 parts. Add 1 tbsp cocoa to one part. Bake for 35 minutes over low heat. Cut the cakes horizontally, cool. Cream: Mix all ingredients (except prunes) thoroughly. Soak the prunes for 20 minutes, then cook them for 25 minutes...You will need: DOUGH: 130g melted butter or margarine, 1 cup sugar, 3 eggs, 1 tsp soda, slaked with vinegar, 1 cup sifted flour, 0.5 cup walnuts (any other can be used), CREAM: 300g butter butter, 0.5 cans of condensed milk, 1 tbsp cocoa, 400g...

Cake with prunes Grind the eggs with sugar until the sugar dissolves, add all the sour cream at once, beat, add slaked soda, then all the flour, mix well with a mixer until it becomes sour cream. Wrap the springform pan in foil so that the dough does not leak out, grease with oil, pour out 1/3 of the resulting...You will need: Dough: 2 eggs, 2 cups sour cream, 2 cups sugar (the cakes will be very sweet, if desired, you can safely reduce the dose of sugar), 1/2 tsp. slaked soda, 2 cups flour, Cream: 250 g prunes, 150 g soft butter, 0.5 cup sugar, 250 g. With...

Cake with prunes Wash the prunes, remove the seeds and cook for a while in apple wine. Add pre-prepared raisins, a little cinnamon. From a small part of sifted flour and yeast stirred in warm cream, knead the yeast dough. Margarine, salt, granulated sugar and a beaten egg...You will need: 370g prunes, 1/4l apple wine or juice, 100g raisins, 300g flour, 20g yeast, 4 tbsp cream or milk, 150g margarine, 50g granulated sugar, 1 egg, salt to taste, powdered sugar, cinnamon

Cake with prunes Knead the dough: grind the butter and yolks with sugar, add sour cream, soda and flour. Preheat the oven to 180 degrees, bake the cake (approximately 30 minutes) in a baking dish with tracing paper. Cut the baked cake into 2 parts while still warm. While baking, make the cream - steam...You will need: for shortbread: 100 grams of softened butter, 4 yolks, 1 tbsp sugar (less is possible, I put half a glass), 1 tbsp sour cream, 1/2 tsp slaked soda (lemon juice), 1.5 tbsp flour, cream , 500 g prunes, 300 g butter (can be without oil), 1 tbsp sugar (also...

Chocolate cake with prunes and brandy Chop the prunes (a glass) and soak in brandy for at least 2 hours (I soaked them overnight; by morning the brandy was completely absorbed). Melt chocolate and butter in a water bath. Cool slightly, add the yolks and mix thoroughly. Add flour sifted with soda (I...You will need: 1 cup of good pitted prunes, 1/4 cup of brandy, 200 g of dark chocolate, chopped, 200 g of butter, cut into cubes, 4 eggs, whites and yolks separately, 3/4 cup of flour, sifted, 1 tsp. . baking soda, 3/4 cup sugar, For chocolate...

Favorite cake with prunes Grind 100g of softened butter and 4 yolks with a glass of sugar, add 1 tbsp. sour cream, 1/2 tsp. quenched soda, 1.5 cups flour. Bake 3 cakes. Cream: steam 500g of prunes, remove the pits, pass through a meat grinder, beat 300g of butter with 1/2 cup of sa...You will need: For the dough: 100g butter, 4 yolks, 1 cup sugar, 1 tbsp. sour cream, 1/2 tsp. soda, 1.5 cups flour, For cream: 500g prunes, 300g butter, 1 cup sugar, 500g sour cream, 1 cup walnuts

A welcome guest on any holiday table is a cake with prunes and nuts. Thanks to the combination of these components, we obtain original baked goods with an incredible aroma and an unforgettable aftertaste. A delicious delicacy for any feast is prepared quite simply. The set of products is minimal, and it will take little time to prepare.

1. Honey cake with prunes and nuts

Ingredients for the dough:

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

For cream:

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

For the glaze:

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

For decoration:

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

Cooking method:

1. It is better to start preparing the dough in the evening so that it can stand overnight. This will give the future delicacy the opportunity to soak in honey notes.
2. Place a container in a water bath into which place all the dough components except flour.
3. Stir until sugar and butter dissolve. Monitor the heating of the composition. It is important not to overheat it, because the eggs may curdle. It should take no more than 7 minutes until a homogeneous mass is obtained.
4. Remove the container from the bath, add flour, knead the dough with a spoon. Achieve the consistency of thick sour cream.
5. Place directly in the bowl in the cold for 12 hours, and after 5 hours keep it at a temperature of 25 degrees.
6. Line the pan with parchment, place 3-4 tablespoons of dough in the center, and smooth over the entire area.
7. Bake for no more than 10 minutes.
8. You should have 4 cake layers. Let them cool. And proceed to preparing the cream.
9. Roughly chop the prunes. Chop the nuts.
10. Take softened butter and beat it with a mixer at low speed. A homogeneous mass should come out.
11. Then add boiled condensed milk to the mixture and beat again.
12. Add prunes and nuts, stir.
13. Prepare the cake decoration by beating all ingredients without coloring until stiff peaks form. You can add coloring agents of various colors later to make the delicacy not only tasty, but also beautiful. To do this, divide the finished cream into the required number of parts and add your own color to each. Leave one part white.
14. Assemble the cake, laying cake layer by layer, covering them with cream. Do not grease the top; prepare glaze for it.
15. Pour the cream into an enamel bowl, add the butter, and place on low heat.
16. Chop the chocolate as finely as possible.
17. When the butter is melted, add the chocolate chips. Stir. Wait until the chocolate is completely dissolved.
18. Pour frosting over cake. Place the white cream mixture into a pastry bag and decorate the sides of the cake with it. Apply colored cream flowers on top. Leave it to brew for at least a couple of hours.

2. Delicate sour cream dessert

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

Ingredients for the dough:

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

For cream:

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

Cooking method:

1. Using a mixer, beat eggs, vanilla and sugar until fluffy.
2. Add sour cream and continue beating 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 is, add cocoa to the second.
5. Bake 2 cake layers alternately in an oven preheated to 180 degrees. Cooking time is about 15-20 minutes for each.
6. When the cakes are baked, let them cool, and then cut them into 2 parts to get 4 cake pieces.
7. Meanwhile, prepare baking spray. Leave a few dried fruits whole and grind the rest in a blender.
8. Peel the nuts, fry in a frying pan without oil, and chop with the same device.
9. Beat sour cream, sugar and vanilla until you get a thick cream.
10. Assembling a sour cream cake with dried plums and walnuts is quite simple. Place a little cream in the center of the plate to help secure the cakes to the plate. Place the white cake layer down, cover with the creamy mixture, and sprinkle with nuts. Then do the same with the dark cake, only here there will be prunes instead of nuts. Repeat with the remaining layers.
11. Decorate the top of the cake with nuts, whole dried plums and place in the refrigerator overnight.

3. Chocolate sponge cake

Biscuit ingredients:

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

For cream:

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

For filling:

• 250 g prunes;
• 120 g walnuts.

For the glaze:

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

Cooking method:

1. Mix the first 5 dough ingredients until smooth.
2. Add the remaining ingredients and mix thoroughly.
3. Line the pan with parchment, pour in the dough, bake for up to half an hour at 180 degrees.
4. Cool the cake until cold, wrap it in cling film and put it in the refrigerator until the morning.
5. The next day, cut the workpiece into 3 equal parts.
6. To prepare the frosting for the cakes, do the following. Cool the sour cream, beat it separately from the other ingredients.
7. Add half the specified amount of sugar and thickener, fluff with a mixer.
8. Place the butter in another part of the sugar and beat with a blender until smooth.
9. Combine 2 parts of cream, mix with a spoon.
10. Start preparing the filling. Lightly fry the nuts in a frying pan and chop with a rolling pin.
11. Pour boiling water over the prunes and set aside for 5 minutes. After decanting the water, process with a blender.
12. It is better to prepare the glaze directly while assembling the cake. Combine all ingredients in a metal container and melt in a steam bath to a single mass.
13. Now assemble the cake. Place 1 cake on a plate, use ¼ of the cream, half of the prunes and the same amount of nuts for greasing. Repeat with each layer. Refrigerate for 30 minutes. Next, pour the glaze over the delicacy, place nut crumbs and prune halves on top and put the finished dish in a cool place overnight.

4. Original chocolate cake

Ingredients for the 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 walnuts.

For cream:

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

For decoration:

• 1 bar of dark chocolate.

Cooking method:

1. Whisk the eggs and sugar until foamy.
2. Quench the sour cream with vinegar, add to the egg-sugar mixture, and beat.
3. Combine cocoa with flour and add to liquid ingredients. A thin dough should come out.
4. Chop the prunes, chop the nuts, also add to the dough and stir.
5. Place the prepared mixture in a mold, lining it with baking paper. Cook for 40 minutes at 170 degrees. Remove the cake from the pan when it has cooled slightly. Then wait until it cools completely.
6. In the meantime, prepare a delicious cream that you will use to grease the cake with the addition of cocoa, prunes and nuts. Mix the egg, flour, sugar, milk in a saucepan and cook until the mixture thickens. Cool to a temperature of 25-30 degrees.
7. Separately, beat the butter, add it to the cream in small portions, while whisking everything with a mixer.
8. To assemble the deliciousness, you need to cut off the top of the cake so that the thickness of the lower part is no more than 1 cm. It will serve as the base. Cut the rest into 3x3 cm cubes. Place the cake on a plate and brush liberally with cream. Pay special attention to the edges. Now dip each piece into the cream and place it in a heap on the cake blank.
9. Sprinkle the top with nuts. Melt the chocolate and pour it randomly over the finished dessert. Give it a couple of hours to soak.

5. Meringue cake with fillings

Ingredients for meringue:

• 10 proteins;
• 400 g sugar.

For cream:

• 1 jar of jam;
• 250 g butter.

For powder:

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

Cooking method:

1. Start with the meringue. To do this, beat the indicated components with a mixer: first only the whites, then add sugar. The result will be a dense, snow-white mass.
2. Transfer the mixture into a pastry bag, line a baking tray with baking paper, and squeeze out small portions of meringue onto it.
3. Dry in the oven for about two hours at 100 degrees.
4. There is time to make the filling and cream. Cut the prunes into cubes. Fill it with alcoholic drink.
5. Grate the zest of the citrus fruit on a fine grater.
6. Chop the nuts in a convenient way.
7. The cream is made by mixing the ingredients until smooth.
8. Time to assemble the cake. To do this, lay out the first layer of meringue, brush it with cream, sprinkle it first with lemon zest, then with prunes, then with nuts. Lay out the meringue as you see fit, not forgetting to grease and sprinkle on the next layer.
9. Finally, melt the chocolate and pour over your masterpiece. Let soak in a cold place for 2-3 hours.

6. Pancho cake recipe

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

Ingredients for the dough:

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

For cream:

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

Cooking method:

1. In a container with a mixer, stir the egg, sugar and vanillin.
2. Quench the soda in kefir, add to the sugar-egg mixture, and beat.
3. Add the sifted flour into the liquid mixture using a wooden spoon.
4. Grease the pan with butter, sprinkle with flour and pour out the dough. Bake for 25 minutes at 180 degrees.
5. Prepare the filling: pour boiling water over the prunes for 5 minutes and cut into pieces, chop the nuts, setting aside a little for decoration.
6. Move on to the cream. Mix sugar, sour cream, prunes, and nuts in a deep bowl.
7. Remove the biscuit, cool completely, cut into 2 layers. One will serve as the base. Cut the other one into small cubes. Dip the pieces into the cream and stir.
8. Assembling the cake. Use a dome-shaped bowl, line it with cling film, and transfer the cream mixture into it. Cover with cake. Wrap in film and place in the refrigerator for 6 hours. Once the time is up, take a large plate, cover the bowl with it, and turn the cake upside down. Remove the film.
9. The top of the cake can be poured with condensed milk, melted chocolate, icing, cream of your choice and sprinkled with nuts. Leave the cake in the refrigerator for 3-5 hours.
10. Each recipe is original in its own way. But it is a fact that a cake with prunes and nuts in any variation has an extravagant taste and appetizing appearance. Cook with pleasure and bon appetit!

Almost all of us are familiar with the taste of sponge cake with prunes and walnuts. This delicate, exquisite dessert is prepared according to several different recipes. The most interesting options will be discussed in today's publication.

Baking a lush sponge cake is not as difficult as many inexperienced housewives think. This dough usually contains sugar, eggs and flour. In some cases, the last ingredient is partially replaced with starch. To give the finished product an unusual aroma, vanillin, orange, lemon or rum essence is often added to the dough.

It is recommended to cool the eggs before you start beating them. You can add a couple of drops of lemon juice to the whites, and a pinch of salt to the yolks. Many young housewives mistakenly add baking soda to the biscuit base. This is strictly forbidden, since the splendor of a homemade cake with walnuts and prunes is easily achieved thanks to air bubbles formed as a result of prolonged beating of eggs. To prevent lumps of dough from appearing in the finished product, flour should be added gradually.

To prevent the freshly baked cake from settling, it should not be immediately removed from the switched off oven. Let him stand in it for at least half an hour with the door open. To ensure that the baked biscuit is easily removed from the mold, you must use foil or oiled parchment.

Option with cocoa

Using the technology described below, a very fluffy dessert with a light and delicate structure is obtained. The sweetness of the cakes is successfully combined with sour, slightly smoked dried fruits, creating a truly unforgettable taste. The recipe for chocolate cake with prunes and nuts requires the availability of a certain food set, so make sure in advance that you have on hand at the right time:

• 6 chicken eggs.
• 200 grams of flour.
• 100 g cocoa.
• 400 grams of sugar.
• 300 milliliters of thick sour cream.
• 200 grams of boiled condensed milk.
• 150 g each of prunes and peeled walnuts.

Process description

You need to start preparing a cake with walnuts and prunes, the step-by-step recipe of which can be found in today’s article, by baking the base. Pre-cooled eggs are separated into whites and yolks. The first ones are whipped into a dense foam, the second ones are combined with sugar and also processed with a mixer. Then the protein mass is carefully introduced into the bowl with sweet yolks and they begin to gradually add cocoa and sifted flour. Half of the resulting dough is placed in a heat-resistant form, greased with butter, and baked at one hundred and seventy degrees for half an hour. The remaining mass is also used to make a cake.

After the biscuits have cooled completely, cut them in half. As a result, you should end up with four approximately identical cake layers. Each of them is coated with cream consisting of sour cream, boiled condensed milk, chopped nuts and chopped dried fruits. After this, the cakes are stacked on top of each other. After this, the dessert is decorated with chocolate chips and put in the refrigerator. To make the homemade cake with prunes and nuts, the recipe for which will probably end up in your personal cookbook, softer and more tender, leave it for several hours so that it is thoroughly soaked.

Option with butter

We bring to your attention another interesting interpretation of a delicious homemade dessert. This option is slightly different from the previous one, so inspect the contents of your own refrigerator in advance. This time it must contain:

• 250 grams of flour.
• 4 eggs.
• 250 milliliters of sour cream.
• A couple of glasses of sugar.
• 250 grams of prunes.
• A glass of shelled walnuts.
• Standard stick of butter.
• 15 grams of baking powder.
• A packet of vanilla.
• 30 grams of cocoa.

This recipe for cake with walnuts and prunes makes 8 servings. Therefore, if you are expecting guests to arrive, you can bake not one, but several desserts.

Sequencing

Combine the eggs with half the available sugar and beat well with a mixer. Then add soft butter and mix until smooth. Flour, baking powder and vanillin are gradually added to the resulting mass. The finished dough is divided into two approximately equal parts and cocoa is added to one of them. Then cakes are baked from it and each of them is cut in half.

Since this recipe for a cake with prunes and walnuts requires cream, it’s time to start preparing it. To do this, combine sour cream with the remaining glass of sugar and beat with a mixer. Each sponge cake is coated with the resulting cream, sprinkled with chopped nuts and pre-steamed and chopped prunes. The top of the cake can be decorated with whipped cream or boiled condensed milk.

Option with chocolate cream

Using this technology, you can relatively quickly bake an airy sponge cake with aromatic lemon soaking. The delicate taste of the cakes harmonizes perfectly with chocolate cream and dried fruits. Since this recipe for a cake with prunes and walnuts requires the presence of a certain food set, make sure in advance that you have in your home:

• 6 eggs.
• 250 grams of sugar.
• 8 tablespoons of drinking water.
• 200 grams of flour.
• A couple of full tablespoons of starch.
• One packet of vanillin and baking powder.
• A pinch of salt.

To prepare the impregnation you will need:

• 50 milliliters of lemon juice.
• 100 grams of sugar.
• 1500 milliliters of water.

Plus, this recipe for a cake with prunes and walnuts requires the presence of cream. To make it, prepare in advance:

• 300 grams of sugar.
• A couple of tablespoons of starch (heaped).
• 400 milliliters of cow's milk.
• A heaping tablespoon of flour.
• 300 grams of butter.
• 3 tablespoons cocoa.
• 100 grams of prunes and peeled walnuts.
• A packet of vanilla.

Cooking algorithm

Pre-cooled eggs are carefully separated into whites and yolks. The first ones are added with salt and beaten until stable peaks appear, the second ones are ground with sugar and vanillin. Then the required amount of hot water, sifted flour, baking powder and starch are added to the yolks. The egg whites, beaten with salt, are carefully mixed in there.

The finished dough is placed in a refractory springform pan, lightly greased with oil, and placed in the oven. Bake the biscuit at standard temperature for no longer than forty minutes. The browned and completely cooled cake is cut into three parts. Each of them is soaked in syrup made from water, lemon juice and sugar.

Now it's time to make the cream. To prepare it, pour milk into a thick-bottomed saucepan. Vanillin, sugar, starch and flour are also added there. All this is sent to the stove and boiled over low heat, remembering to stir constantly. The resulting mass is removed from the burner, tinted with cocoa and cooled. Add softened butter to the almost finished cream and beat well.

Each of the cakes is greased with the resulting chocolate mass, sprinkled with chopped nuts and chopped prunes. After this they are stacked on top of each other. The top and sides of the finished sponge cake are smeared with cream and decorated at your discretion. Before serving the dessert, it is kept in the refrigerator for at least eight hours.

Cake with prunes and walnuts: reviews from culinary experts

Everyone who has at least once tried to bake such a dessert assures that the process of preparing it does not require any specific skills. It is extremely important to pay attention to the quality and freshness of the products used.

Depending on the recipe and the chef’s intentions, prunes can be cut into slices, chopped into strips or crushed to a puree. The main thing is that dried fruits complement the taste of the other ingredients. As for the cream, most experienced housewives recommend using butter, custard or sour cream version. They are the ones that go best with delicate sponge cakes and make them softer.