Chocolate cake with prunes and nuts. Sour cream cake with prunes Step by step cooking recipe

A welcome guest on any holiday table is a cake with prunes and nuts. Thanks to the combination of these components, original pastries with an incredible aroma and an unforgettable aftertaste are obtained. A delicious delicacy for any feast is prepared quite simply. The set of products is minimal, it will take a little time to cook. You can only compare with . So, what kind of cakes we offer you to cook:

Honey cake with prunes and nuts

Components

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

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

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

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

Cooking

It is better to start preparing the dough in the evening so that it can stand overnight. This will make it possible to soak the future delicacy with honey notes.

1. Place a container in a water bath in which you place all the components of the dough, except for flour.

2. Stir until sugar and butter are dissolved. Watch the heating of the composition. It is important not to overheat it, because the eggs can curl. Before obtaining a homogeneous mass, no more than 7 minutes should pass.

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 a bowl for 12 hours in the cold, and after 5 hours hold at a temperature of 25 degrees.

5. Cover the form with parchment, put 3-4 tablespoons of dough in the center, level it over the entire area.

6. Bake no more than 10 minutes.

7. You should have 4 cakes. Let them cool down. And proceed to the preparation of the cream.

8. Cut prunes into small pieces. Chop nuts.

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

10. After that, put boiled condensed milk to the composition, beat again.

11. Add prunes with nuts, mix.

12. Prepare the cake decoration by whipping all ingredients without coloring to persistent peaks. You can add dyes 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 color to each. Leave one part white.

13. Assemble the cake by laying the cake after the cake, smearing them with cream. Do not grease the top, prepare the glaze for it.

14. Pour the cream into an enameled bowl, put the butter, put on a minimum fire.

15. Chop the chocolate as finely as possible.

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

17. Stir. Wait until the chocolate has completely melted.

18. Fill the cake with icing.

19. In a pastry bag, collect a white mass of cream, decorate the sides of the cake with it. On top, apply flowers from colored cream. Let it sit for at least a couple of hours.

Delicate sour cream dessert

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

Components

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

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

Cooking

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

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

3. After turning off the device, pour in the flour and baking powder. Mix with a spoon.

4. Divide the dough into 2 identical parts, leave one as it is, add cocoa to the second.

5. Bake in an oven preheated to 180 degrees, alternately 2 cakes. Cooking time is about 15-20 minutes each.

6. When the cakes are baked, let them cool, and then cut into 2 pieces to get 4 cake blanks.

7. In the meantime, prepare your baking grease. Leave a few dried fruits whole, grind the rest with a blender.

8. Peel the nuts, fry in a pan without oil, chop with the same device.

9. Beat sour cream, sugar and vanilla as well until you get a thick cream.

10. Sour cream cake with dried plums and walnuts is going to be quite simple. Put a little cream in the center of the plate so that the cakes are fixed on the dish. Put a white cake down, cover with a creamy mass, sprinkle with nuts. After that, do the same with a dark cake, only here instead of nuts there will be prunes. Repeat the action 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 of milk;
¾ st. l. wine vinegar.

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

Filling:
250 g prunes;
120 g walnuts.

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

Cooking

1. Mix the first 5 dough ingredients until smooth.

2. Add the remaining ingredients, mix thoroughly.

3. Cover the form with parchment, pour out the dough, bake for up to half an hour at 180 degrees.

4. Cool the cake to a cold state, wrap it with cling film and put it in the refrigerator until morning.

5. The next day, cut the workpiece into 3 equal parts.

6. To prepare the smearing of cakes, do the following. Cool the sour cream, beat it separately from other components.

7. Pour half the indicated amount of sugar and thickener, fluff with a mixer.

8. Put butter in another part of the sugar, also beat until smooth with a blender.

9. Combine 2 parts of the cream, mix with a spoon.

10. Start preparing the filling. Lightly fry the nuts in a pan, chop with a rolling pin.

11. Pour boiling water over prunes, set aside for 5 minutes. After draining the water, process with a blender.

12. Glaze is best prepared directly in the process of assembling the cake. Combine all components in a metal container, melt in a steam bath to a single mass.

13. Now assemble the cake. Put 1 cake on a dish, use ¼ of the cream, half of the prunes and the same number of nuts for lubrication. Repeat with each layer. Refrigerate for 30 minutes. Next, pour the glaze over the delicacy, put the nut crumbs, prunes halves on top and put the finished dish in a cold place overnight.

original chocolate cake

Components

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

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

Decoration:
1 bar of dark chocolate.

Cooking

1. Whisk eggs and sugar until foamy.

2. Quench the sour cream with vinegar, add to the egg-sugar mass, also whisk.

3. Combine cocoa with flour, pour to liquid ingredients. A thin dough should come out.

4. Crumble prunes, chop nuts, also pour into the dough, stir.

5. Put the finished composition in a mold, covering it with baking paper. Cook for 40 minutes at 170 degrees. Take the cake out of the mold when it cools down a bit. Wait until it has completely cooled down.

6. In the meantime, 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 composition begins to thicken. Cool to a temperature of 25-30 degrees.

7. Separately, beat the butter, transfer it in small portions to the cream, while whipping everything with a mixer.

8. To assemble the goodies, it is necessary to cut off the top from 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, grease with plenty of cream. Pay special attention to the edges. Now dip each piece in the cream and place it on the cake blank in a slide.

9. Top with nuts. Melt the chocolate and randomly pour over the finished dessert. Give a couple of hours to soak.

Meringue cake with fillings

Components

Meringue:
10 proteins;
400 g sugar.

Cream:
1 jar of boiled potatoes;
250 g butter.

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

Cooking

1. Start with meringue. To do this, beat the indicated components with a mixer: first, only the proteins, then add sugar. As a result, a dense snow-white mass will come out.

2. Transfer the composition to a pastry bag, cover a baking sheet with baking paper, squeeze small portions of meringue onto it.

3. Dry in the oven for about two hours at a temperature of 100 degrees.

4. There is time to do the filling and cream. Cut the prunes into cubes. Fill it with alcohol.

5. Grate the zest of the citrus fruit on a smaller grater.

6. Chop the nuts in a convenient way.

7. The cream is made by mixing the components until smooth.

8. Time to assemble the cake. To do this, lay out the first layer of meringue, grease with cream, sprinkle it first with lemon zest, then with prunes, then with nuts. Spread the meringue as you like, remembering to grease and sprinkle the next layer.

9. At the end, melt the chocolate and pour over your masterpiece. Let soak in a cold place for 2-3 hours.

Step 1: prepare sour cream.

Of course, the main thing in this dish is sour cream, but it must be properly prepared, as well as prepared in advance, and it is better to do this from evening to night. We install a colander with a fine mesh on a small bowl, cover it with a piece of dense cloth, put a thick dairy product on it and cover it with the edges of the material. We put the resulting structure in the refrigerator for 12 hours or until use. During this time, the whey will separate from the sour cream, drain into a bowl, and as a result, we will get a perfectly thick mass, from which a beautiful dense cream will come out.

Step 2: Prepare the Baking Pans and the Oven.

After half a day, you can start cooking, but first, with the help of kitchen scissors, we cut out two circles from baking paper with a diameter for round non-stick or heat-resistant baking dishes and lay them one at a time on the bottom of each dish. Then turn on the oven for 180 degrees Celsius and move on.

Step 3: prepare the dough.

In turn, beat each chicken egg with the back of a knife and send the yolks with proteins into a deep bowl. Pour a glass of granulated sugar there and put these products under the blades of the mixer. We turn on the kitchen appliance at medium speed and begin to beat everything until fluffy, gradually increasing the speed of the machine as the mixture thickens, this process will take about 5–7 minutes.

When all the crystals are dissolved, the mass will turn white and increase in size by about 1.5–2 times, add 3 tablespoons of fat thick sour cream to it. We continue to mix everything, but at the lowest speed for 4–5 minutes.

Then we poison a pinch of vanilla and a tablespoon of potato starch into a bowl, it will make the cake more magnificent. Then we turn off the mixer and, using a sieve with a fine mesh, we begin to sift the right amount of wheat flour into the fragrant mixture, preferably of the highest grade, but if there is none, the first one will do. We act gradually, adding this ingredient spoon by spoon, while kneading the batter.

When it is ready, we extinguish half a teaspoon of soda with 9% vinegar in the semi-finished flour product. Again, gently loosen everything, divide the resulting mass into 2 equal parts and distribute them over prepared baking dishes.

Step 4: bake the cakes.

After that, we check the temperature of the oven and, if it is warmed up, we put two containers with dough on the middle rack. We bake cakes for 35–40 minutes without opening the door, otherwise they may settle! Then we check their readiness with a wooden kitchen skewer. Just insert its end into each biscuit and take it out. If there are wet lumps of semi-finished flour on the stick, we keep the bases for the cake in the oven for another 5–7 minutes or until baked.

Are the cakes ready? If yes, then everything is simple, with the help of kitchen tacks we rearrange the forms on the cutting boards, previously placed on the countertop, and let their contents cool slightly.

About after 15–20 minutes carefully pry off the pastry with a kitchen spatula, transfer it to a metal grate and leave it there until use.

Step 5: prepare prunes.

We do not lose a minute while the cakes are cooling down, we are engaged in prunes and cream. We put a kettle with purified water on medium heat. Then we thoroughly wash the half-dried fruits, put 6–8 fruits aside for decoration, send the rest to a small clean bowl and pour boiling water over it so that it is completely covered. Keep the prunes in this form for 10-12 minutes. Then rinse again, dry with paper kitchen towels, put on a cutting board, chop into thin strips, cubes or pieces of arbitrary shape up to one centimeter thick and transfer to a small plate.

Step 6: prepare the cream.

Now we take sour cream out of the refrigerator. We shift it into a deep bowl and add all the powdered sugar there. We put these products under the blades of the mixer and beat them at the highest speed until a thick, stable hat is formed, each takes a different time for this process, it all depends on the power of the kitchen appliance.

Cream is ready! At this stage, you can add chopped prunes to it and mix everything again, or use pieces of fruit when the cake is assembled, the second option is preferable for me, and you choose the one you like best, in principle, this will not affect the taste of the finished dessert.

Step 7: Collect the sour cream prunes cake.

We divide each of the cooled cakes across into 2 round cakes of equal thickness, this can be done in several ways, for example, using a confectionery string or a special knife or other suitable kitchen appliance. After that, we send one of the bases to a large flat dish, grease it with a generous portion of cream and distribute pieces of prunes on it.

Then we put the second cake on top, process it with sour cream mixture, dried fruits and do the same with everyone else until they run out. Then we coat the cake with the rest of the cream and decorate. How to decorate this delicious dessert depends only on your desire, I used regular dark chocolate, it's very easy to do. We melt half of the tile in any convenient way, for example, in a microwave or in a water bath, and grind the rest on a fine grater.

With a liquid brown mixture, we make a grid on the surface of the dessert through a confectionery syringe or a bag with a small cut hole. We crush the sides of the cake with chocolate chips, decorate it with the remaining prunes, tighten it with plastic wrap and set in the refrigerator for soaking. This is a treat best eaten the next day after the biscuit and prunes are well saturated with velvety sour cream.

Step 8: serve sour cream cake with prunes.

After cooking, sour cream cake with prunes is infused in the refrigerator for 6-7, and preferably 12-17 hours. After that, it is served on a large flat dish or in portions on plates as a chic holiday dessert.

Such sweetness does not need any additions, unless, by the way, there will be a good company and only fresh brewed tea, coffee or warm milk. Cook with pleasure and enjoy delicious food!
Enjoy your meal!

Optionally, while whipping the cream, you can add a couple of drops of liquid vanilla extract or fruit or berry essence to the mixture;

Very often, instead of baking soda, baking powder is used for dough; for the amount of ingredients indicated in the recipe, you need 2 teaspoons without a slide;

Sometimes one cake is baked with cocoa, and the other without it or with crushed nuts. When forming a cake, the cut bases alternate;

It is better not to replace icing sugar with anything, it dissolves very well in sour cream and, unlike granulated sugar, does not leave crystals in the dairy product;

The decor for the dessert is not important, you can decorate it with other favorite delicacies, for example, ground nuts, cookie crumbs or waffles.

INGREDIENTS

• 360 g flour
• 200 g butter
• 50 g sour cream 20% fat
• 3 yolks
• 300 g sugar
• 10 g baking powder

For cream:

• 500 g prunes
• 200 g shelled walnuts
• 500 g sour cream 20% fat
• 200 g butter
• 75 g powdered sugar

For decoration:

• 60 g prunes
• 30 g shelled walnuts
• waffle crumb

STEP-BY-STEP COOKING RECIPE

For the dough in a bowl, beat the yolks with sugar with a mixer until it is completely dissolved. Add sour cream and softened butter. Stir until smooth. Add sifted flour with baking powder. Stir. Divide the dough into 5 parts. Roll each into a round layer with a diameter of 22–26 cm. Bake the cakes in an oven preheated to 180 ° C for 3–4 minutes.

For cream, in a bowl, beat sour cream with powdered sugar with a mixer until fluffy. Add softened butter and beat the mass for another 5 minutes. Add prunes and nuts chopped in a blender. Stir until smooth.

Lubricate the cooled cakes with plenty of cream. Stack them up. Grease the top of the cake with cream, sprinkle with waffle crumbs and decorate with prunes and nuts. Place in refrigerator for 2 hours.

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Julia Artemyeva and Pavel Mokrushin, founders of pastry-cooking "Cowberry":

Yulia Artemyeva and Pavel Mokrushin

"We cook homemade food in a modern way. We have it all - super-fresh, all "from under the knife". Using only natural and high-quality ingredients, we want traditional dishes to look fresh and have their own recognizable face. We layer the liver cake with carrots, mixed with mayonnaise, and we add a lot of fresh dill, we use curd cheese and cream for filling the chicken pancake pie. These simple solutions add juiciness and originality to the dishes. Homemade prunes cake, familiar to many since childhood, is also on our menu. We decorate it with waffle crumb and it immediately stands out among the others. "

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.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

No big holiday is complete without sweets, and especially without cakes. Yes, and sometimes you want to turn an ordinary family tea party into a celebration. Some types of pastries are only available to a professional, but there are those that can be easily prepared at home with your own hands. These include a cake with the addition of dried plums. Dried fruits dilute the sweetness of cakes and cream with their sourness, creating an amazing contrast of tastes in the dessert. The set of products for the dish is rather big, it will take a lot of time to bake, but the process of creating a treat is not laborious.

How to make prunes cake at home

To make a cake with dried plums, you need to knead the dough, bake the cakes, make the cream and collect the dessert. It is better to start a few hours, and better - a day before serving, so that the delicacy has time to soak. If you do not plan to treat children with baking, pour cognac solution over the cakes to give a special aroma and spicy aftertaste. You can decorate the cake as you like: chocolates, icing, meringue, crumbs of nuts and cookies, cream patterns, etc.

Food preparation

The very first and one of the main stages in creating a dessert with prunes is the preparation of products:

1. Always use the eggs chilled, remove the butter from the refrigerator in advance so that it has time to soften.
2. If nuts are present in the recipe, then they must first be dried in a pan.
3. Prunes are poured with boiling water in advance to soften it, and then chopped, as indicated in the recipe (in small pieces, strips or through a meat grinder).
4. Powdered sugar can be prepared independently by grinding granulated sugar with a coffee grinder.
5. Be sure to sift flour, soda, cocoa, powdered sugar to get rid of unnecessary impurities.

Plum Cake Recipe

To make the cake delicious, you need to strictly observe the proportions of the ingredients and clearly follow the step-by-step instructions for its preparation. An important condition for good baking is also the use of fresh, high quality products. With different types of cakes, impregnation, the dessert acquires new tastes and aromas. The basis of the delicacy, depending on the recipe, can be honey, cottage cheese, sand, but more often - biscuit. Cream for cake with prunes is used custard, butter, based on condensed milk or sour cream.

With walnuts

• Time: 14.5 hours.
• Number of servings: 13 persons.
• Calorie content of the dish: 371 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Cake with prunes and nuts is prepared with honey cakes and condensed milk cream. The process of preparing delicacies is simple, but long and painstaking, so start it 1.5-2 days before serving. The cake consists of four layers, which are baked quickly, but the dough must first be allowed to brew to acquire a rich honey flavor.

Ingredients:

For test:

• butter (butter), granulated sugar - 0.1 kg each;
• egg - 2 pcs.;
• honey (liquid) - 1 tbsp.;
• flour - 0.35 kg;
• soda - 1 tsp

For cream:

• condensed milk - 1 b.;
• butter (butter, softened) - 0.3 kg;
• prunes (pitted), nuts (walnuts) - 0.2 kg each.

For glaze:

• cream (fatty), chocolate (bitter) - 0.1 kg each;
• butter - 50 g.

For decoration:

• cream - 0.5 l;
• powdered sugar - 75 g;
• vanillin.

Cooking method:

1. Combine the components declared for the dough, except flour. Heat in a water bath, stirring, until the sugar and butter dissolve (about 7 minutes).
2. Pour flour, knead the dough, put in the refrigerator overnight.
3. Divide into 4 parts, bake the cakes on a baking sheet covered with parchment (about 10 minutes each) at a temperature of 170-180 degrees. Let cool.
4. Pour prunes with hot water for 15 minutes, drain and dry. Cut into thin strips, peel the nuts, chop.
5. Beat butter for cream, pour in condensed milk, beat again, mix with prunes, nuts.
6. Beat the ingredients for decoration until a fluffy foam is obtained, if desired, divide into parts, add dyes.
7. Prepare the glaze: heat the cream and butter over low heat, add the chocolate chips, stir until smooth.
8. Assemble the cake: using a spatula, spread the cakes with cream, cover the top with icing.
9. Spoon whipped cream into a pastry syringe, make decorations on the top and sides of the product.

• Time: 2 hours 15 minutes.
• Servings: 9 persons.
• Calorie content of the dish: 252 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This pastry uses a lot of sour cream, so you need to choose and prepare it correctly. Place the colander in a deep container, cover with several layers of gauze, lay out the fermented milk product and put the structure in the refrigerator overnight to drain excess whey. If you don’t have time for this, buy very fatty sour cream so that the creamy mass based on it turns out to be thick.

Ingredients:

• egg - 4 pcs.;
• sugar - 0.2 kg;
• sour cream - ½ kg + 3 tbsp. l. into the dough;
• vanillin - a pinch;
• flour - 0.3 kg;
• starch - 1 tbsp. l.;
• vinegar - 1.5 tbsp. l.;
• soda - 5 g;
• powdered sugar - 0.25 kg;
• prunes - 1 ½ tbsp.;
• chocolate (dark) - 1.5 tiles.

Cooking method:

1. Place the whites with yolks in a deep container, beat with sugar with a mixer, setting high speeds on the device.
2. Add 3 tbsp. l. sour cream, beat again.
3. Continuing to work with a mixer, gradually pour in vanillin, starch, flour.
4. Add soda slaked with vinegar, stir with a spoon. Divide the resulting batter in half.
5. Cut baking paper according to the diameter of the baking dish, lay out 1 part of the dough, bake the cake. Then bake the second one in the same way. Temperature - 180 degrees, time - 40 minutes (for each).
6. Bring water to a boil, pour dried fruit, let the liquid cool, and then drain. Cut the fruit into thin strips, leave some for decoration.
7. Beat sour cream with powdered sugar until thick, mix with dried fruits.
8. Spread cakes, top and sides of the cake with cream, make a mesh of half of the melted chocolate. Grate the remaining half, sprinkle on top. Lay out the remaining prunes.

• Time: 2 hours 20 minutes.
• Servings: 11 persons.
• Calorie content of the dish: 253 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

A delightful cake with sour cream cream and prunes has a very delicate chocolate flavor and a pleasant airy cake texture. When choosing a fermented milk product, it is not necessary to pay attention to its percentage of fat content - any will do. You can use baking powder instead of soda. The process of preparing a treat is simplified by the fact that you need to bake only one cake, and not two or three.

Ingredients:

• egg - 3 pcs. + 1 pc. (in cream);
• sour cream - 0.3 l;
• sugar - 0.2 kg + 0.15 kg (for cream);
• soda - 1 tsp;
• cocoa - 25 g;
• flour - 0.21 kg + 50 g (in cream);
• prunes - 0.1 kg;
• nuts (grind) - 80 g;
• butter (butter) - 0.18 kg;
• milk - 0.7 l;
• chocolate (dark) - 1 bar.

Cooking method:

1. Using a whisk or immersion blender, beat 3 eggs with 200 g of sugar until smooth.
2. Pour in sour cream, soda quenched with vinegar, mix thoroughly.
3. Combine cocoa powder with flour, sift in parts into a protein mass and mix.
4. Steamed prunes cut into small pieces, add together with crushed nuts to the dough, stir. Pour into a springform pan lined with baking paper. Bake for 40 minutes at 170 degrees. Turn off the fire, leave the cake on the oven rack to cool.
5. Brew the cream: mix the ingredients declared for it, pour in the milk, mix, cook over low heat until thick.
6. Separately, beat the butter (you can use a combine), add custard to it in parts until a homogeneous consistency is obtained.
7. Using a fishing line, cut the biscuit with prunes in half. Lubricate the lower part with cream, and cut the upper part into medium-sized cubes and mix with the creamy mass.
8. Spread the pieces randomly, forming a slide. Decorate with chopped nuts, pour chocolate melted in a water bath. Remove to refrigerator.

With dried apricots

• Time: 1.5 hours.
• Calorie content of the dish: 333 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This cake has a set of products similar to other recipes, but is formed a little differently - chopped dried fruits and nut crumbs are mixed with a creamy mass. It is not necessary to soak the fruits in boiling water. Such a confectionery product is called "Queen of Spades". Cakes have a looser structure due to the use of kefir for dough.

Ingredients:

• flour - 260 g;
• sugar, kefir, nuts, dried apricots, prunes - 1 tbsp each;
• condensed milk - 1 b.;
• cocoa - 2 tsp;
• egg - 2 pcs.;
• soda - 1 tsp;
• butter (butter) - 0.2 kg.

Cooking method:

1. Beat eggs with sugar until thick foam, add kefir mixed with soda. Stir.
2. Pour cocoa with flour, stir again, pour into a baking dish lined with oiled parchment. Bake for 35 minutes at 190 degrees.
3. Beat soft butter with condensed milk, chop dried fruits and nuts in a blender. Combine both mixtures.
4. Cut the cooled cake into 2 parts, coat the cakes with cream.
5. Sprinkle with chocolate chips.

honey cake

• Time: 2 hours.
• Servings: 10-12 persons.
• Calorie content of the dish: 219 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

For this delicacy, you need to bake a honey biscuit, the lush structure of which will be provided by soda. According to this recipe, the substance is not quenched with vinegar, as always, but reacts with honey, which will add looseness and airiness to the cake. Choose sour cream and cream for impregnation with a high percentage of fat content so that the mass after whipping is thick and the finished product keeps its shape well.

Ingredients:

• flour - 260 g;
• egg - 6 pcs.;
• sugar, cream, dried apricots, prunes - 1 tbsp each;
• honey - 5 tbsp. l.;
• soda - 2 tbsp. l.;
• sour cream - 1 l;
• powdered sugar - 2 tbsp.;
• chocolate (bitter) - 1 bar.

Cooking method:

1. Beat eggs with sugar until thick.
2. Melt honey in a water bath, add soda, stir. The mixture should take on a light brown hue - as soon as this happens, remove it from heat, cool.
3. Add honey to the protein mass, stirring constantly.
4. Gradually adding flour, knead the dough. Divide into 2 parts, bake 2 cakes for half an hour each at a temperature of 170 degrees. Cool down.
5. Whip cream, add powder, sour cream, whisk again.
6. Chop dry fruits into small pieces.
7. Form a cake by spreading the cakes with a creamy mass and sprinkling alternately with dried fruits. Sprinkle the top with dried apricots and dried plums, crush with chocolate chips.

Count's ruins with prunes

• Time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 361 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Dried fruits are soaked in cognac, nuts and citrus zest are present in a cake with prunes called "Count's ruins". Thanks to this, baking has a rich taste and delicious aroma. If you plan to treat children with dessert, do not soak prunes in alcohol. The advantage of this recipe is a small set of products, ease of preparation. One of the lemons can be replaced with an orange if desired.

Ingredients:

• egg whites - 10 pcs.;
• sugar - 0.4 kg;
• condensed milk (boiled) - 1 b.;
• butter (butter) - 0.25 kg;
• lemon - 2 pcs.;
• cognac - 0.1 l;
• nuts (walnuts) - 0.25 kg;
• prunes, chocolate (bitter) - 0.15 kg each.

Cooking method:

1. Beat egg whites with sugar until stiff peaks. Using a pastry bag, squeeze small portions onto a baking sheet lined with baking paper. Put in the oven, preheated to 100 degrees, for 2 hours.
2. Beat the condensed milk with butter until a homogeneous creamy consistency.
3. Grind dried fruits, pour cognac, let stand. Finely chop the nuts, remove the zest from the lemons.
4. Spread in an even layer of meringue, coat with creamy mass, sprinkle with zest, dried fruits, nuts. Repeat layers until ingredients run out. Pour the finished product with melted chocolate.

• Time: 14.5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 236 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Such an interesting cake, like most desserts, turns out to be high-calorie, but also healthy due to the abundance of dried plums, apricots, raisins and nuts. All of these components are rich in vitamins, nutrients that retain their properties after baking. Dried fruits should be thoroughly washed and steamed not with boiling water, but with hot water to maximize the preservation of beneficial properties.

Ingredients:

• sour cream - 0.7 l + 0.2 l in the dough;
• egg - 1 pc.;
• sugar - 2/3 st.;
• flour - 400-450 g;
• soda - ½ tsp;
• salt - ¼ tsp;
• raisins, dried apricots - 0.15 kg each;
• prunes, nuts (walnuts) - 0.1 kg each;
• powdered sugar - 2.5 tbsp. l.

Cooking method:

1. Twist all dried fruits and nut kernels through a meat grinder separately.
2. Beat 200 g of sour cream with sugar, egg.
3. Add soda, flour, knead the dough. Divide into 8 parts, roll each into a layer, 2 mm thick.
4. Spread with chopped dried fruits, nut crumbs (you should get 2 layers with each of the fillings), wrap the rolls, pinch the edges.
5. Transfer to a baking sheet covered with parchment, bake for 40 minutes at 180 degrees.
6. Beat the remaining sour cream with powder.
7. Cut the cooled rolls into slices of 2 cm thick.
8. Cover the detachable form with cling film, lay out a layer of cream. Then put different pieces of rolls, making a rim around the edges of the form. Next - again cream and a layer of rolls. Continue until the end of the components. Leave overnight in the refrigerator.
9. Take it out of the mold, remove the film, make a pattern out of the melted chocolate, resembling a cut of a tree.

Iceberg with prunes

• Time: 1 hour 40 minutes.
• Servings: 8-9 persons.
• Calorie content of the dish: 235 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Iceberg cake is one of the simple baking options. Delicate taste and creamy texture of the dough are achieved by adding condensed milk. Any fruits or berries can be added to the declared components. Crushed, they are placed between biscuit pieces soaked in creamy mass - this way the delicacy turns out to be tastier and more aromatic. It will take only a couple of hours to soak such a cake.

Ingredients:

• sugar, condensed milk, prunes - 0.2 kg each;
• flour - 0.32 kg;
• egg - 2 pcs.;
• sour cream - 0.7 l + 1 tbsp. l. into the dough;
• soda - 1 tsp;
• vinegar;
• powdered sugar - 0.1 kg.

Cooking method:

1. Beat sugar with eggs until smooth, add condensed milk, 1 tbsp. l. sour cream, mix well.
2. Pour flour, soda slaked with vinegar, mix.
3. Grind dried fruits, sprinkle with flour, add to the dough, stir.
4. Pour onto a baking sheet covered with parchment, bake for a quarter of an hour at 200 degrees.
5. Place a flat dish in the center of the cooled cake, cut out the base of the future iceberg along its circumference. Cut the rest of the crust into small pieces.
6. Beat sour cream with powder, finely chop the nuts.
7. Lubricate the round base with cream, mix the biscuit pieces with the cream mass and spread in layers, sprinkling with nut crumbs. The result should be a slide.
8. Sprinkle the top of the iceberg with chocolate chips.

The secrets of making a delicious dessert with prunes

In the process of preparing a cake with dried plums, you will need the recommendations of chefs, thanks to which the pastries will turn out to be truly delicious:

1. Use eggs chilled. Whisk the whites separately from the yolks, adding a few drops of lemon juice to the first, and a pinch of salt to the second.
2. For additional aroma, add aromatic components to the chilled dough, cream, fudge - vanilla extract, orange, lemon essence.
3. Use fructose instead of sugar if it is contraindicated for you.
4. Sprinkle flour in parts so that lumps do not form.
5. Bake the cakes on oiled baking paper or foil so that the dough does not stick to the mold.
6. After baking the cake, leave it for a while in the oven, turning off the gas so that it does not settle.

Video

Chocolate Prunes Cake ✧ Chocolate Prunes Cake (English Subtitles)