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 Cake "Prunes with Nuts in Sour Cream" Recipe
Many people ate dessert "prunes stuffed with walnuts in sour cream". This is the taste of my childhood, I love it! Mom always made this dessert for Easter. I suggest making a pie based on it. The taste of the pie depends on the filling, so the dressing on sour cream turns out to be very tasty and fragrant with vanilla sugar.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Grind cold butter with flour into crumbs, add cold water and roll the dough into a ball, do not mix for a long time.
    Grind cold butter with flour into crumbs, add cold water and roll the dough into a ball, do not mix for a long time.
  2. Roll out, put in a greased form with a diameter of 22 cm, form the sides, crumble the dough and put it in the cold for 30 minutes.
    Roll out, put in a greased form with a diameter of 22 cm, form the sides, crumble the dough and put it in the cold for 30 minutes.
  3. Preheat the oven to 180 degrees, cover the dough with baking paper, pour the peas over the paper and bake for 15 minutes, remove the paper and bake for another 10 minutes.
    Preheat the oven to 180 degrees, cover the dough with baking paper, pour the peas over the paper and bake for 15 minutes, remove the paper and bake for another 10 minutes.
  4. If the prunes are hard, then soak them in water. Stuff with walnuts, spread on hot bread.
    If the prunes are hard, then soak them in water. Stuff with walnuts, spread on hot bread.
  5. Mix sour cream, sugar, vanilla sugar and flour.
    Mix sour cream, sugar, vanilla sugar and flour.
  6. Pour over the prunes. Bake for another 25 minutes.
    Pour over the prunes. Bake for another 25 minutes.
  7. Cool, slice, and serve.
    Cool, slice, and serve.
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