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 Sour Cream Cake "Nut in Prunes" Recipe
I offer a recipe for a cake that is quickly baked, delicious, suitable for both a home tea party (the main recipe) and for a festive table using additional ingredients. The products are available with maximum ease of preparation. From this amount you will get 1 large cake d = 26 cm and weighing at least 2.5 kg or two cakes d = 15 cm. Prepare and try this wonderful pie!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Cream:
Additional ingredient:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Cream:
Additional ingredient:
Instructions
  1. For the preparation of products.
    For the preparation of products.
  2. Wash and dry the prunes. Peel the walnuts and dry them in the oven or in a frying pan. Cut the prunes lengthwise, put the nut inside, cut into small pieces. The nut cut in this way will not be soaked with cream, it will remain crispy.
    Wash and dry the prunes. Peel the walnuts and dry them in the oven or in a frying pan. Cut the prunes lengthwise, put the nut inside, cut into small pieces. The nut cut in this way will not be soaked with cream, it will remain crispy.
  3. Beat eggs with sugar, add sour cream, condensed milk, mix with a mixer. Sift cocoa powder with wheat flour and baking soda, mix with a mixer until smooth. Cover the 36x16 cm form with baking paper, grease the sides with butter and sprinkle with flour. Pour the dough into the mold and bake in a preheated 180 C oven until ready (the dough should turn out dry). The cake is cooled directly in the mold so that it does not dry out, the bottom of the cake does not "get wet". Baking soda is extinguished with sour cream, immediately after baking the pie smells a little like soda (if you find fault), the finished pie has no smell and taste of soda. For those who do not like the smell of soda-replace the soda with about 2 tsp baking powder with a small mound of dough sifted with flour.
    Beat eggs with sugar, add sour cream, condensed milk, mix with a mixer. Sift cocoa powder with wheat flour and baking soda, mix with a mixer until smooth. Cover the 36x16 cm form with baking paper, grease the sides with butter and sprinkle with flour. Pour the dough into the mold and bake in a preheated 180 C oven until ready (the dough should turn out dry). The cake is cooled directly in the mold so that it does not dry out, the bottom of the cake does not "get wet". Baking soda is extinguished with sour cream, immediately after baking the pie smells a little like soda (if you find fault), the finished pie has no smell and taste of soda. For those who do not like the smell of soda-replace the soda with about 2 tsp baking powder with a small mound of dough sifted with flour.
  4. From this cake I cook 2 cakes with a diameter of 15 cm and a height of about 9 cm (you can cook 1 tall cake with a diameter of 24-26 cm). The height of the baked cake is about 3.5 cm. From the baked dough layer, I cut out 2 circles with a diameter of 15 cm, cut each cake in half lengthwise. Trim the cake, cut into arbitrary pieces, with a large slice - the cake will be drier, with a smaller slice - more moist.
    From this cake I cook 2 cakes with a diameter of 15 cm and a height of about 9 cm (you can cook 1 tall cake with a diameter of 24-26 cm). The height of the baked cake is about 3.5 cm. From the baked dough layer, I cut out 2 circles with a diameter of 15 cm, cut each cake in half lengthwise. Trim the cake, cut into arbitrary pieces, with a large slice - the cake will be drier, with a smaller slice - more moist.
  5. Cream lightly whisk with powdered sugar (pour in portions and taste to your taste, you may need less or more of the specified amount) and vanilla sugar. When using granulated sugar instead of powdered sugar - let the sugar dissolve for a while, then whisk. When using sour cream with a fat content of 20% of the lush cream will not work, each piece of cake will be dipped in cream and distributed over the bottom of the cake. The cream consumption will depend on the density of the curls laying. When using a fatter and thicker sour cream, the pie will be less saturated and moist, and the consumption of sour cream will be greater.
    Cream lightly whisk with powdered sugar (pour in portions and taste to your taste, you may need less or more of the specified amount) and vanilla sugar. When using granulated sugar instead of powdered sugar - let the sugar dissolve for a while, then whisk. When using sour cream with a fat content of 20% of the lush cream will not work, each piece of cake will be dipped in cream and distributed over the bottom of the cake. The cream consumption will depend on the density of the curls laying. When using a fatter and thicker sour cream, the pie will be less saturated and moist, and the consumption of sour cream will be greater.
  6. I use a split form, the sides are lined with strips of thick cardboard. Lubricate the bottom cake with liquid plum jam, put it on the bottom of the mold, then spread the slices of cake soaked in sour cream over the cake, then spread a layer of walnut in prunes, again a layer of slices of cake soaked in sour cream, press down the surface with a spoon, spread on top of the cake, smeared with jam (bottom of the cake), in the form of soaked plum jam the top layer. I put it in the fridge.
    I use a split form, the sides are lined with strips of thick cardboard. Lubricate the bottom cake with liquid plum jam, put it on the bottom of the mold, then spread the slices of cake soaked in sour cream over the cake, then spread a layer of walnut in prunes, again a layer of slices of cake soaked in sour cream, press down the surface with a spoon, spread on top of the cake, smeared with jam (bottom of the cake), in the form of soaked plum jam the top layer. I put it in the fridge.
  7. For the glaze in a ladle over very low heat (or in a water bath), with constant stirring, mix the chocolate pieces, 100 g of condensed milk and cream until the chocolate is completely dissolved. Do not boil, as the shock may curdle. It is better to preheat the mixture to a hot state, turn it off, stir, reheat again, and so on until completely dissolved. If the mixture is thick, you can add a little more than the specified amount of cream.
    For the glaze in a ladle over very low heat (or in a water bath), with constant stirring, mix the chocolate pieces, 100 g of condensed milk and cream until the chocolate is completely dissolved. Do not boil, as the shock may curdle. It is better to preheat the mixture to a hot state, turn it off, stir, reheat again, and so on until completely dissolved. If the mixture is thick, you can add a little more than the specified amount of cream.
  8. Cover the top of the cake with icing, grate the nuts and, if desired, sprinkle them on the sides of the cake.
    Cover the top of the cake with icing, grate the nuts and, if desired, sprinkle them on the sides of the cake.
  9. So it turned out 2 cakes, one went to visit, and the second stayed at home for tea!
    So it turned out 2 cakes, one went to visit, and the second stayed at home for tea!
  10. Bon Appetit!
    Bon Appetit!
  11. Enjoy.
    Enjoy.
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