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

2. Prepare two or three baking dishes with a diameter of 15-18 cm, line with parchment or oil. Preheat the 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 precipitate the splendor of the eggs. Finally add the walnut pieces and mix gently. Place the dough in the tins, bake for about 15 minutes until a dry toothpick emerges from the center of the biscuit.

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 the layers to the desired size (round or rectangular).

5. Cut the prunes into small pieces. If desired, it can be pre-soaked in cognac or other aromatic alcohol. Chop the walnuts for decoration. For the cream, gently mix the sour cream with powdered sugar and vanilla. It is best to assemble the cake in a split form or a baking ring, as the cream does not hold its shape very well. Arrange the 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 several hours in advance or overnight on several layers of gauze until thick, then the cream will be thick and the cake can be collected without a mold.

I am very glad to meet you)

And I’m with cake again, because there aren’t too many of them 🙂

Although now there are so many recipes for cakes that it is impossible to cook, most often I still make those that I have already baked many times, time-tested and loved by my family.

Today one of them: a tasty cake at home, from prunes and walnuts.

I met the recipe for a cake with prunes and walnuts 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 all the time I wanted to decorate with the delicious ingredients included in the recipe - nuts and prunes, the roses still need to be able to dazzle)). In general, I do just that.

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

So if you have an excuse to bake a cake, try making this delicious cake at home, the recipe with a photo of which I will give. And you can bake it for no reason 😉

Let's get started.

Ingredients

Dough:

Cream:

Recipe

Dough

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

Cream

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

Assembly and decoration

Smear the cakes with cream. Spread them over the cake from the sides and top. Garnish with chopped nuts and prunes.

Homemade prune cake, step by step recipe with photo

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

Remove the oil in advance so that it softens. Rub it with sugar and yolks with a spoon, it turns out to be a whitish mass.

Add soda quenched with sour cream. The first times I had a long-term habit - they extinguish soda with vinegar, but I obeyed the author, quenched it with sour cream, nothing terrible happened, the cakes rose. True, from time to time I add baking powder for splendor. This time, for the sake of the purity of the experiment, I did not add it)

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

Now add flour and knead the dough.

Divide it into three parts and add cocoa into one.

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

We bake the cakes one by one in turn. This can be done quickly, since they cook within 7-10 minutes.

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

For baking, I used a mold with a diameter of 25 cm. Do not be afraid that there is not enough dough, that it does not work out exactly and that it will not be enough for the entire mold. It spreads easily with a spoon moistened with water.

And then such nice cakes are obtained from it.

When the cakes are cool, trim off the uneven edges, they will be needed for decoration.

Now the cream with prunes for the cake

Now, hurray, prunes are sold without pits and are so soft that you don't need to steam them, just wash them. If your prunes are dry and with seeds, then you will first have to steam it and get the seeds.

After all the manipulations, we pass the prunes through a meat grinder. Honestly, when I make a cake in a double volume, then I am not lazy to get the meat grinder. But when you need to grind only half a kilogram, it seems to me that more labor costs will be spent on getting and washing the meat grinder.

Therefore, this time I ground it with a blender. The pieces are a little larger, but this is not critical.

We crush the walnuts into small wedges. I don't bother with the same sizes, and how it turns out I break it with my hands and chop it with a knife.

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

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

Mix the two creams, add chopped prunes and nuts.

Now everything remains to collect and decorate.

If you are intimidated by the amount of cream, do not worry about so much of it and you should. It will be partially absorbed perfectly, the rest will harden.

Therefore, we spread it on the lower light cake, not sparing a little less than a third of the cream. Top with cocoa cake. Then again the cream, and again the light cake.

We coat the sides and begin to bring beauty.

Grind the edges of the cut cakes. I just roll them with a rolling pin. And sprinkle 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 holiday. For crowded celebrations, I make a double portion. I must say that a large cake turns out to be even tastier, apparently, it is soaked better under its own weight.

But the cream should not be completely absorbed, it remains a thick layer. So it is necessary, the cream is very tasty, it could be eaten as an independent dessert))

I usually put all the 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.

For those who do not like to wait)) I advise you to pay attention to baked goods, which do not need to be given time to soak.

Well, if you are a lover of dried fruits in baking, then there is one more interesting "stacking" of the filling for you.

Enjoy your tea 🙂

Dough.
Dissolve the baking soda in the yogurt, set the dishes aside.
Beat eggs and sugar in a mixer. Add margarine, yoghurt and soda mixture, flour, vanilla sugar.
Mix everything until smooth. Divide into thirds and bake in the oven for 20-25 minutes at 180 degrees.
Note... This amount of products is indicated for baking in a 20 cm pan. If you are using a large diameter pan, bake 2 cakes or add margarine, yogurt, flour in the amount of 1/3 of the norm.
Cool the cakes.

Souffle.
Pour cold milk over gelatin. If the gelatin requires swelling (see instructions on the back of the pack), then leave it for 20 minutes. Next, we heat the mixture (it is required in a water bath, but I heat it on the stove, stirring constantly) until the gelatin is completely dissolved, but do not boil. Cool down a little.
Mix yogurt with powder (you can replace it with the remaining condensed milk if you wish), add melted gelatin, mix well and leave to thicken until thick sour cream.

Butter cream.
Rinse the prunes, pour boiling water over for 30 minutes. You can add a tablespoon of cognac.
Grind prunes in a blender, add condensed milk and oil. Beat.

Assembly.
I use a split mold and a smooth plate. We cover everything with cling film.
Note. The edges of the mold need not be covered with foil, but then at the end it will be necessary to work well with a hot hairdryer in order to remove the cake without damage.
I collect the cake from top to bottom, that is, first the top of the cake. To do this, pour a layer of soufflé on the bottom, about 1 cm.Put in the freezer for about 10 minutes.
Next, put the cake in the middle, spread the butter cream on top. Top layer of soufflé so that the sides were closed and the layer on top of the cake was about 1 cm. Back in the freezer.
Spread the second cake with cream and lay it with the smeared side on the soufflé. Smear on top again with cream. Next, pour the soufflé. The layers of the soufflé should be approximately the same. Back in the freezer.
Spread the third cake with cream and lay it with the smeared side on the soufflé. Carefully fill the sides with the rest of the soufflé. We put it in the freezer.

After setting the soufflé, carefully remove the cake from the mold, remove the film (if the film was not used, first work with a hot hairdryer). Now we put a plate or form on top where the cake will stand, gently turn it over and remove the top plate with the film. The cake is ready. Next, decorate at your discretion.
You can pour icing on top, but that's a completely different story ...

P.S. In the original, the cake is assembled by hand, without a shape. The soufflé layers are prepared in advance and are laid between the cakes. The sides are coated with butter cream without prunes, a biscuit rim is put on and butter cream is again on top.

31,674

Chocolate cakes, combined with airy sour cream, prune and walnut filling, are covered with dark chocolate glaze. The cake will be to everyone's taste, because it plays up the popular, win-win and beloved by many a combination of prunes and chocolate.

Biscuit

• Flour - 190 g;
• Soda - 1 tsp;
• Salt - 3/4 tsp;
• Cocoa - 40 g;
• Sugar - 220 g;
• Medium egg - 2 pcs;
• Butter - 90 g;
• Milk - 210 ml;
• Wine vinegar - 3/4 tablespoon

Cream

• Sour cream 22% - 350 g;
• Powdered sugar - 85 g;
• Butter - 40 g;
• Cream thickener - 1 sachet.

Filling

• Prunes - 40 pcs (200 g) + for decoration 30 g (8 pcs);
• Walnuts - 100 g + 10 g for decoration.

Glaze

• Butter - 50 g;
• Sugar - 2 tablespoons;
• Heavy cream or sour cream - 5 tablespoons;
• Cocoa without sugar - 4 tablespoons

How to make a cake

Chocolate cakes

1. Combine flour, soda, salt, sugar and cocoa. Mix.

2. Add egg, soft butter, milk and wine vinegar. Stir with a mixer until smooth.

3. Grease a mold with butter and sprinkle with flour. Pour in the dough. Bake at 180 C for 25-30 minutes.

4. Cool the finished cake first in a mold (10 minutes), then on a wire rack until it cools completely. Wrap in plastic and refrigerate overnight.

5. In the morning, cut the whole cake into 3 even layers.

Cream

1. Whisk the cooled sour cream until light foam with half the icing sugar and thickener for the cream.

Read also Chocolate cherry cake

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

3. Connect both masses.

Filling

Fry the nuts in a pan and chop them with a rolling pin. Scald the prunes with boiling water, let stand for 5 minutes. Drain the water. Grind the prunes in a blender to small pieces.

Glaze

Combine all ingredients in a small saucepan and cook until combined and smooth.

Assembling the cake

1. Put the cake on a plate and distribute a quarter of the sour cream over it. Put half of the prunes on top, sprinkle with half of the nuts.

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

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

4. Collect excess sour cream from the sides of the cake and coat the sides with it. Put the cake in the refrigerator for half an hour.

5. After half an hour, cover the cake with icing and garnish with nut crumbs and prunes on top.

Irina Kamshilina

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

Content

No big holiday is complete without sweets, and especially without cakes. And sometimes you want to turn an ordinary family tea party into a celebration. Some types of pastries are available only to a professional, but there are also those that can be easily prepared at home with your own hands. These include a cake with dried plums. Dried fruits, with their acidity, dilute the sweetness of the cakes and cream, 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 baking time, but the process of creating a treat is not laborious.

How to make a prune cake at home

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

Preparation of food

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

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

Prune cake recipe

To make the cake tasty, you need to strictly observe the proportions of the ingredients and strictly follow the step-by-step instructions for its preparation. An important precondition for good baking is the use of fresh, high quality food. 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, oil, based on condensed milk or sour cream.

With walnuts

• Time: 14.5 hours.
• Servings Per Container: 13 Persons.
• Calorie content: 371 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

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

Ingredients:

For the test:

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

For the cream:

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

For glaze:

• cream (fat), 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 occasionally, until the sugar and butter dissolve (about 7 minutes).
2. Add flour, knead the dough, refrigerate 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. Allow to cool.
4. Pour prunes with hot water for 15 minutes, drain and dry. Cut into thin strips, peel and chop the nuts.
5. Beat butter for cream, pour in condensed milk, beat again, mix with prunes, nuts.
6. Beat the components for decoration until a fluffy foam is obtained, if desired, divide into parts, add dyes.
7. Prepare the icing: heat the cream and butter over low heat, add the chocolate chips, stir until smooth.
8. To collect the cake: using a culinary spatula, smear the cakes with cream, cover the top with glaze.
9. Spoon whipped cream into a pastry syringe, decorate the top and sides of the product.

• Time: 2 hours 15 minutes.
• Servings Per Container: 9 Persons.
• Calorie content: 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. Put the colander in a deep container, cover with several layers of gauze, put the fermented milk product and put the structure in the refrigerator overnight so that the excess serum is glass. 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 using a mixer, setting high speed on the device.
2. Add 3 tbsp. l. sour cream, beat again.
3. Continuing to work with a mixer, gradually add vanillin, starch, flour.
4. Add soda, slaked with vinegar, stir with a spoon. Divide the resulting batter in half.
5. Cut baking paper to the diameter of the baking dish, put out 1 part of the dough, bake the crust. Then bake the second in the same way. Temperature - 180 degrees, time - 40 minutes (for each).
6. Bring water to a boil, pour in dried fruits, let the liquid cool, and then drain. Cut the fruits into thin strips, leave some for decoration.
7. Beat sour cream with powdered sugar until thick, mix with dried fruits.
8. Spread cream on the cakes, top and sides of the cake, make a net out of half the melted chocolate. Grate the remaining half and sprinkle on top. Add the remaining prunes.

• Time: 2 hours 20 minutes.
• Servings Per Container: 11 Persons.
• Calorie content: 253 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This delicious cake with sour cream and prunes has a very delicate chocolate taste and a pleasant airy crust texture. When choosing a fermented milk product, it is not necessary to pay attention to its fat percentage - any will do. You can use baking powder instead of baking soda. The process of preparing a treat is simplified by the fact that you only need to bake 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 (chop) - 80 g;
• butter (butter) - 0.18 kg;
• milk - 0.7 l;
• chocolate (dark) - 1 bar.

Cooking method:

1. Using a whisk or hand blender, beat 3 eggs with 200 g sugar until smooth.
2. Pour in sour cream, soda slaked with vinegar, stir thoroughly.
3. Combine cocoa powder with flour, sift in parts into a protein mass and mix.
4. Cut the steamed prunes into small pieces, add together with the crushed nuts to the dough, stir. Pour into a split dish 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, stir, simmer until thick.
6. Beat the butter separately (you can use a combine), add to it in parts custard until a homogeneous consistency is obtained.
7. Using a fishing line, cut the sponge cake with prunes in half. Grease the lower part with cream, and cut the upper part into medium-sized cubes and mix with the cream mass.
8. Spread the pieces randomly, forming a slide. Decorate with chopped nuts, pour over chocolate melted in a water bath. Put in the refrigerator.

With dried apricots

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

This cake has a set of products similar to other recipes, but it is formed in a slightly different way - chopped dried fruits and nut crumbs are mixed with a creamy mass. It is not necessary to soak the fruits in boiling water. This is called pastry The Queen of Spades. The cakes have a looser structure due to the use of kefir for the 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 baking soda. Stir.
2. Add cocoa and flour, stir again, pour into a baking dish lined with oiled parchment. Bake 35 minutes at 190 degrees.
3. Whisk soft butter with condensed milk, chop dried fruits with nuts in a blender. Combine both mixtures.
4. Cut the cooled cake into 2 parts, coat the cakes with cream.
5. Sprinkle with chocolate shavings.

Honey cake

• Time: 2 hours.
• Servings Per Container: 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 extinguished 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, so that the mass after whipping turns out to be 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;
• icing 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 tint - as soon as this happens, remove it from heat, cool.
3. Add honey to the protein mass, stirring constantly.
4. Pour flour in portions, knead the dough. Divide into 2 parts, bake 2 cakes for half an hour each at a temperature of 170 degrees. Refrigerate.
5. Whip cream, add powder, sour cream, beat again.
6. Chop dried fruits into small pieces.
7. Form a cake by spreading the cream on the cakes and sprinkling with dried fruits alternately. Sprinkle the top with dried apricots and dried plums, crush with chocolate chips.

Count ruins with prunes

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

In a cake with prunes called "Count ruins" dried fruits are impregnated with cognac, there are nuts and citrus peel. Thanks to this, the baked goods have 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 substituted 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 the whites with sugar until firm peaks. Using a pastry bag, squeeze out in 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 over cognac, let stand. Finely chop the nuts, remove the zest from the lemons.
4. Lay out an even layer of meringue, coat with a creamy mass, sprinkle with zest, dried fruits, nuts. Repeat layers until you run out of ingredients. Pour melted chocolate over the finished product.

• Time: 14.5 hours.
• Servings Per Container: 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 ingredients are rich in vitamins, nutrients that retain their properties after baking. Dried fruits must be thoroughly washed and steamed not with boiling water, but with hot water for maximum preservation useful properties.

Ingredients:

• sour cream - 0.7 l + 0.2 l in the dough;
• egg - 1 pc.;
• sugar - 2/3 tbsp.;
• 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 nuts through a meat grinder separately.
2. Beat 200 g sour cream with sugar, egg.
3. Add baking soda, flour, knead the dough. Divide into 8 pieces, 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 lined with parchment and bake for 40 minutes at 180 degrees.
6. Whip the remaining sour cream with powder.
7. Cut the cooled rolls into slices 2 cm thick.
8. Cover the detachable form with cling film, lay out a layer of cream. Then place 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 in the refrigerator overnight.
9. Remove from the mold, remove the film, make a pattern out of the melted chocolate that resembles a cut of a tree.

Iceberg with prunes

• Time: 1 hour 40 minutes.
• Servings Per Container: 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 consistency of the dough is achieved by adding condensed milk. You can add any fruits or berries to the declared components. Once chopped, they are placed between biscuit pieces soaked in a creamy mass - so 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;
• icing sugar - 0.1 kg.

Cooking method:

1. Beat sugar and eggs until smooth, add condensed milk, 1 tbsp. l. sour cream, mix thoroughly.
2. Add flour, vinegar slaked soda, mix.
3. Chop dried fruits, sprinkle with flour, add to the dough, stir.
4. Pour on a baking sheet lined 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 the base of the future iceberg around its circumference. Cut the rest of the cake into small pieces.
6. Whisk sour cream with powder, finely chop the nuts.
7. Lubricate the round base with cream, mix the biscuit pieces with the creamy mass and lay out in layers, sprinkling with nut crumbs. The result should be a slide.
8. Sprinkle chocolate chips over the surface of the iceberg.

Secrets of making a delicious dessert with prunes

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

1. Use chilled eggs. Beat 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 flavor, add aromatic components to the chilled dough, cream, fondant - vanilla extract, essence of orange, lemon.
3. Use fructose instead of sugar if you don't need it.
4. Sprinkle the flour in parts so that no lumps form.
5. Bake the cakes on oiled baking paper or foil to prevent the dough from sticking to the mold.
6. After baking the cake, leave it in the oven for a while, turning off the gas so that it does not settle.

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Homemade prune cake