Delicate cake with prunes and nuts. Sponge cake with prunes and walnuts: recipe, cooking features and reviews Cake with prunes and walnuts: reviews from culinary experts

This cake is easy to make and you can use a variety of nuts and dried fruits. And you can decorate it however you like.

I present to your attention a recipe for a cake with prunes and walnuts - a combination that I think many will like.
It is easy to prepare. Simple cake layers and sour cream, all that remains is to decorate it as you please. I suggest a decoration that can be called a “short-haired hedgehog” - leave a small amount of prunes and nuts, chop them and sprinkle on top of the cream.
This cake is very rich. The cakes turn out dense, they can, or rather even need to be soaked well and then you will end up with a wet cake, the amount of soaking should be increased to taste. I’m not afraid to repeat myself, I suggest my favorite impregnation, but you can use any other.
I’ll tell you a secret, the first time I made this cake, I forgot to soak the cake layers - I was in a hurry, but everyone still liked it, but I was worried. The moral of this story is: there is no need to rush :)
I think you already have all the ingredients, so let's get started.

Cake with prunes and walnuts

Ingredients: 12 servings

Eggs - 6 pcs.
Wheat flour high-grade – 400 g
Granulated sugar - 300 g

Sour cream 30% – 700 g
Granulated sugar - 180 g

Walnuts – 250 g
Prunes – 300 g

Cognac – 20 ml
Granulated sugar - 2 tbsp.
Water – 100 ml

How much time:

Total time - 60 minutes

Preparation:

Turn on the oven at 180°C.
We begin to beat the eggs at high speed and gradually add granulated sugar. Continue beating until fluffy. Gradually add flour and mix thoroughly until smooth.
Grease the springform pan with vegetable oil. I use a springform pan with silicone sides and a glass bottom. When baking, the cake is separated from the silicone sides and a smooth edge remains, and separating it from the glass is not difficult - you can either run it with a knife without fear of scratching the surface, or take it out of the oven, turn it upside down, and leave it and the cake itself will separate from the glass.
Pour half the batter into the pan and place in the oven for 35 minutes. After that, do the same with the other half.
Let the cakes cool and cut each one lengthwise into two pieces. To do this we use a long knife. Or you can use regular sewing thread; to do this, use the tip of a knife to follow the contour on one side of the cake to a depth of 2-3 cm, then take the thread in both hands by the ends and cut through the cake with it. Then I will post a description with a photo of this method in a special section.
While the cakes were cooling, you could prepare the cream. Not everything is lost yet, so let's get started.
Beat the sour cream at high speed using the whisk attachment on a blender or mixer. In order for the sour cream to whip well, it must be from the refrigerator - cold and the room, preferably, should be cool.
Continuing to beat, add granulated sugar and beat until the sugar dissolves and the cream thickens.
We're done with the cream, now we need to finely chop the nuts and prunes. Don't forget to wash the prunes first and dry them.
Take 150 g of nuts, place on a cutting board and finely chop with a knife. It would be possible to do this in a blender chopper, but it would turn out too small for my taste. We treat prunes (200 g) in the same way.
Everything is ready to assemble our cake.
Place the first cake on a plate, pour the impregnation over it and spread it with sour cream (we divide the cream into three equal parts - 195 g, and one part is one and a half times more), sprinkle with half of the prunes. Then the second cake, impregnation, cream, nuts, third cake, impregnation, cream, prunes, fourth cake, impregnation and coat the cake with cream on all sides.
Place the remaining nuts and prunes in the chopper bowl and chop until very fine.
Sprinkle the resulting mixture onto the top and sides of the cake.
Place in the refrigerator to soak for three hours.

Enjoy your tea or coffee, or maybe even your chicory drink*.

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. You can only compare it with . So, what kind of cakes do we suggest you prepare:

Honey cake with prunes and nuts

Components

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

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

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

Decoration:
500 ml whipping cream;
75 g powdered sugar;
5 g vanilla sugar;
food colors.

Preparation

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.

1. Place a container in a water bath into which place all the dough components except flour.

2. 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.

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

4. Place directly in the container in the cold for 12 hours, and then hold for 5 hours at a temperature of 25 degrees.

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

6. Bake for no more than 10 minutes.

7. You should have 4 cake layers. Let them cool. And proceed to preparing the cream.

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

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

10. Then add boiled condensed milk to the mixture and beat again.

11. Add prunes and nuts, stir.

12. Prepare the cake decoration by whipping all ingredients without dye 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.

13. Assemble the cake, laying cake layer by layer, covering them with cream. Do not grease the top; prepare glaze for it.

14. Pour cream into an enamel bowl, add butter, and place on low heat.

15. Chop the chocolate as finely as possible.

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

17. Stir. Wait until the chocolate is completely dissolved.

18. Pour frosting over the cake.

19. 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.

Delicate sour cream dessert

If this method of preparing dessert causes you difficulties, take a look - you can make a confectionery masterpiece from simple ingredients by simply adding prunes and nuts to a simple sour cream.

Components

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

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

Preparation

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

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

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

4. Distribute 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 your 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.

Biscuit-chocolate

Components

Biscuit:
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.

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

Filling:
250 g prunes;
120 g walnuts.

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

Preparation

1. Mix the first 5 dough ingredients until smooth.

2. Add the remaining ingredients, mix thoroughly.

3. Cover the mold 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 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 during the process of assembling the cake. Combine all the 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.

Original chocolate cake

Components

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

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

Decoration:
1 bar of dark chocolate.

Preparation

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, 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. Meanwhile, prepare a delicious cream with which you will 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. Beat the butter separately, 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.

Meringue cake with fillings

Components

Meringue:
10 proteins;
400 g sugar.

Cream:
1 jar of jam;
250 g butter.

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

Preparation

1. Start with 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 sheet 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, remembering 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.

I'm very glad to meet you)

And here I am again with cake, there can never be too many of them :)

Although there are so many cake recipes now that it’s impossible to make too many, most often I still make those that I have already baked several times, time-tested and loved by my family.

Today is one of them: a delicious homemade cake with prune and walnut cream.

I came across this recipe for a cake with prunes and walnuts with sour cream a long time ago, in one of the issues of “Our Kitchen,” a culinary magazine that I still subscribe to. In the original it was called “Rose Bush” because its author, Vera Kaverina from Yoshkar-Ola, decorated it with roses baked from biscuit dough.

Several times I strictly followed the recipe, sculpted roses, but I always wanted to decorate them with the help of the delicious ingredients included in the recipe - nuts and prunes, I also need to be able to sculpt the roses)). In general, that's what I do.

If you love prunes, then this recipe is definitely for you. The cake is not too sweet, with delicate sour cream and prune cream. And, it seems to me, it is suitable for summer celebrations on a par with more than, for example, .

So if you have a reason, try this delicious recipe for a cake with prunes and sour cream, a photo and step-by-step preparation of which I will now give you. Or you can bake it for no reason 😉

Let's get started.

Ingredients

Dough:

Cream:

Cooking recipe

Dough

Grind the butter with the yolks and sugar, add slaked soda and sour cream. Add flour, knead the dough. Divide into 3 parts, add cocoa to one, bake three cakes.

Cream

Chop the nuts. Pass the prunes through a meat grinder or blender. Beat the butter with 0.5 cups of sugar. Separately, beat sour cream with 0.5 sugar. Mix two creams, add prunes and nuts.

Assembly and decoration

Coat the cakes with cream. Coat the cake with it on the sides and top. Garnish with chopped nuts and prunes.

Cake with prunes and sour cream, recipe with photos step by step

As always, baking has its own nuances, so I’ll tell you about the cooking process in more detail and more colorfully - with photographs.

Remove the butter in advance so that it softens. Grind it with sugar and yolks with a spoon, you get a whitish mass.

Add soda doused with sour cream. The first time, my long-term habit worked - they extinguish soda with vinegar, but I listened to the author, extinguished it with sour cream, nothing terrible happened, the cakes rose. However, from time to time I still add baking powder for splendor. This time, for the sake of the purity of the experiment, I didn’t add it)

Let me remind you that if you add baking powder, first stir it into the flour so that it is evenly distributed throughout the dough.

Now add flour and knead the dough.

Divide it into three parts and add cocoa into one.

I divide it into three pieces in a bowl, put one in another bowl and add cocoa there, it mixes in easily.

We bake the cakes one at a time. This can be done quickly, since they cook within 7-10 minutes.

Start with a light-colored dough so you can tell by the appearance how long it will take to bake in your oven.

For baking, I used a mold with a diameter of 25 cm. Don’t be afraid that there is not enough dough, that you can’t spread it out evenly, and that there won’t be enough for the entire mold. It spreads easily with a spoon moistened with water.

And then it turns out to be such cute cakes.

When the cakes have cooled, trim off the uneven edges, they will be used for decoration.

Now sour cream with prunes for the cake

Now, hurray!, prunes are sold without seeds and are so soft that you don’t need to steam them, just wash them. If your prunes are dry and have pits, you will have to steam them first and remove the pits.

After all the manipulations, we pass the prunes through a meat grinder.

Honestly, when I make a cake in double volume, then I’m not too lazy to take out the meat grinder. But when you only need to grind half a kilogram, it seems to me that more labor will be spent on getting out and washing the meat grinder.

So this time I crushed it with a blender. The pieces turn out a little larger, but this is not critical.

Chop the walnuts into small pieces. I don’t bother with the same sizes, and as best I can, I break it with my hands and chop it with a knife.

In a separate bowl, beat the butter with half the amount of sugar - 0.5 cups.

Again, separately beat the sour cream with the remaining half a glass of sugar.

Mix the two creams, add chopped prunes and nuts.

Now all that remains is to assemble and decorate.

If you are scared by the amount of cream, don’t worry about using so much of it. It will be partially absorbed perfectly, the rest will harden.

Therefore, we spread it on the lower light cake, sparing a little less than a third of the cream. Top with cocoa cake. Then again cream, and again light cake.

We coat the sides and begin to bring beauty.

Chop the edges of the cut cakes. I just roll them with a rolling pin. And sprinkle on the sides and top of the cake.

For decoration I used nuts, prunes and chocolate, sprinkle and arrange them as your imagination dictates.

The cake is ready.

It turns out not too big, a little more than a kilogram, just suitable for a home party. For crowded celebrations I make a double portion.

I must say that a large cake with prunes and walnuts according to this recipe turns out even tastier, apparently soaking better under its own weight.

But the cream should not be completely absorbed; it remains a thick layer. That’s right, the cream is very tasty, you could eat it as a dessert on its own))

I usually put all cakes that need to be soaked in the refrigerator only after 2-3 hours, so the cakes are quickly saturated with the taste and smell of the cream.
Enjoy your tea :)

The men's holiday is approaching, the day of those men who gave or are giving their debt to the Motherland, the Fatherland! And also very soon one of the most favorite spring holidays - March 8th! And as always, we will congratulate our grandfathers, daddies, husbands, sons, loved ones on this day, and then mothers, grandmothers, daughters and all the beautiful ladies on this wonderful, warm, sunny holiday! In this regard, I offer you a recipe for making a quick homemade cake that any housewife can handle, and perhaps even our stronger sex - our men! My mother prepared this cake for the arrival of her friends and now recommends this recipe to those who do not always have time to prepare a sweet dessert, but want to treat their home or visiting guests perfectly! And so, today we will prepare a delicate cake from pieces of sponge cake with nuts and prunes. Perhaps someone would like to make this cake, perhaps for a festive table on February 23rd or March 8th!

You will need:

for biscuit:

eggs - 2 pcs.
sugar - 200 gr.
condensed milk - 200 gr.
sour cream - 1 tbsp.
soda - 1 tsp. put it out with vinegar
prunes - 200 gr.

cream "Sour cream":

sour cream - 700 gr. (20% fat)
sugar - 100-200 gr.

for registration:

nuts
chocolate

How to make Delicate cake with prunes and nuts:

Combine eggs with sugar. Mix a little with a whisk.

Add condensed milk, sour cream and soda, quenched with vinegar (in a spoon). Add flour.

Steam the prunes, chop and roll in flour. Put it into the dough.

Mix. The biscuit dough is ready.

Place parchment paper on a baking sheet, grease with vegetable oil if necessary, lay out the dough, and smooth it into a thin crust. Bake at 200 degrees for 12-15 minutes.

This is how golden the cake turns out.

Now, using a plate of a suitable size, simply cut out a circle (square or oval) from the biscuit. Place on a plate or cake pan.

We slightly cut the cake in several places and soak it with sour cream. Preparing sour cream couldn't be easier: to do this, we whip the sour cream and add sugar or powdered sugar little by little. The cream should be fluffy. To make the cream more fluffy (if you make the cream from store-bought sour cream), add a cream thickener. Then the cream will be thicker.

Sprinkle the main crust with crushed walnuts or any other nuts on top.

Cut the rest of the cake into cubes and place in a large bowl.

Add sour cream and mix. At this time, the biscuit cubes are soaked in cream. You can also add crushed nuts here if you wish and mix everything.

Place the soaked biscuits in a heap on the main biscuit.

Coat the top of the resulting mound of cake with the remaining sour cream and sprinkle with grated chocolate. Place in the refrigerator for 2-3 hours, or preferably overnight.

But what a beautiful cake it is when cut. It just melts in your mouth. Serve it with hot tea.

Svetlana and my home site wish you all a bon appetit!

33,872

Chocolate cakes combined with airy sour cream, filled with prunes and walnuts, 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 tbsp;
Heavy cream or sour cream – 5 tbsp;
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 pan (10 minutes), then on a wire rack until completely cool. Wrap in 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 with Guinness beer

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

3. Combine both masses.

Filling

Fry the nuts in a frying pan and crush 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. Place the cake on a plate and spread a quarter of the sour cream over it. Place half the prunes on top and sprinkle with half the nuts.

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

3. Grease the third cake with the last quarter of 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. Place the cake in the refrigerator for half an hour.

5. After half an hour, cover the cake with glaze and decorate the top with nut crumbs and prunes.