Sponge cake with prunes and walnuts: recipe, cooking details and reviews. Cake with prunes at home Chocolate cake with prunes recipe

Almost all of us are familiar with the taste of sponge cake with prunes and walnuts. This delicate, exquisite dessert is prepared according to several different recipes. The most interesting options will be discussed in today's publication.

Baking a lush sponge cake is not as difficult as many inexperienced housewives think. This dough usually contains sugar, eggs and flour. In some cases, the last ingredient is partially replaced with starch. To give the finished product an unusual aroma, vanillin, orange, lemon or rum essence is often added to the dough.

It is recommended to cool the eggs before you start beating them. You can add a couple of drops of lemon juice to the whites, and a pinch of salt to the yolks. Many young housewives mistakenly add baking soda to the biscuit base. This is strictly forbidden, since the splendor of a homemade cake with walnuts and prunes is easily achieved thanks to air bubbles formed as a result of prolonged beating of eggs. To prevent lumps of dough from appearing in the finished product, flour should be added gradually.

To prevent the freshly baked cake from settling, it should not be immediately removed from the switched off oven. Let him stand in it for at least half an hour with the door open. To ensure that the baked biscuit is easily removed from the mold, you must use foil or oiled parchment.

Option with cocoa

Using the technology described below, a very fluffy dessert with a light and delicate structure is obtained. The sweetness of the cakes is successfully combined with sour, slightly smoked dried fruits, creating a truly unforgettable taste. The recipe for chocolate cake with prunes and nuts requires the availability of a certain food set, so make sure in advance that you have on hand at the right time:

• 6 chicken eggs.
• 200 grams of flour.
• 100 g cocoa.
• 400 grams of sugar.
• 300 milliliters of thick sour cream.
• 200 grams of boiled condensed milk.
• 150 g each of prunes and peeled walnuts.

Process description

You need to start preparing a cake with walnuts and prunes, the step-by-step recipe of which can be found in today’s article, by baking the base. Pre-cooled eggs are separated into whites and yolks. The first ones are whipped into a dense foam, the second ones are combined with sugar and also processed with a mixer. Then the protein mass is carefully introduced into the bowl with sweet yolks and they begin to gradually add cocoa and sifted flour. Half of the resulting dough is placed in a heat-resistant form, greased with butter, and baked at one hundred and seventy degrees for half an hour. The remaining mass is also used to make a cake.

After the biscuits have cooled completely, cut them in half. As a result, you should end up with four approximately identical cake layers. Each of them is coated with cream consisting of sour cream, boiled condensed milk, chopped nuts and chopped dried fruits. After this, the cakes are stacked on top of each other. After this, the dessert is decorated with chocolate chips and put in the refrigerator. To make the homemade cake with prunes and nuts, the recipe for which will probably end up in your personal cookbook, softer and more tender, leave it for several hours so that it is thoroughly soaked.

Option with butter

We bring to your attention another interesting interpretation of a delicious homemade dessert. This option is slightly different from the previous one, so inspect the contents of your own refrigerator in advance. This time it must contain:

• 250 grams of flour.
• 4 eggs.
• 250 milliliters of sour cream.
• A couple of glasses of sugar.
• 250 grams of prunes.
• A glass of shelled walnuts.
• Standard stick of butter.
• 15 grams of baking powder.
• A packet of vanilla.
• 30 grams of cocoa.

This recipe for cake with walnuts and prunes makes 8 servings. Therefore, if you are expecting guests to arrive, you can bake not one, but several desserts.

Sequencing

Combine the eggs with half the available sugar and beat well with a mixer. Then add soft butter and mix until smooth. Flour, baking powder and vanillin are gradually added to the resulting mass. The finished dough is divided into two approximately equal parts and cocoa is added to one of them. Then cakes are baked from it and each of them is cut in half.

Since this recipe for a cake with prunes and walnuts requires cream, it’s time to start preparing it. To do this, combine sour cream with the remaining glass of sugar and beat with a mixer. Each sponge cake is coated with the resulting cream, sprinkled with chopped nuts and pre-steamed and chopped prunes. The top of the cake can be decorated with whipped cream or boiled condensed milk.

Option with chocolate cream

Using this technology, you can relatively quickly bake an airy sponge cake with aromatic lemon soaking. The delicate taste of the cakes harmonizes perfectly with chocolate cream and dried fruits. Since this recipe for a cake with prunes and walnuts requires the presence of a certain food set, make sure in advance that you have in your home:

• 6 eggs.
• 250 grams of sugar.
• 8 tablespoons of drinking water.
• 200 grams of flour.
• A couple of full tablespoons of starch.
• One packet of vanillin and baking powder.
• A pinch of salt.

To prepare the impregnation you will need:

• 50 milliliters of lemon juice.
• 100 grams of sugar.
• 1500 milliliters of water.

Plus, this recipe for a cake with prunes and walnuts requires the presence of cream. To make it, prepare in advance:

• 300 grams of sugar.
• A couple of tablespoons of starch (heaped).
• 400 milliliters of cow's milk.
• A heaping tablespoon of flour.
• 300 grams of butter.
• 3 tablespoons cocoa.
• 100 grams of prunes and peeled walnuts.
• A packet of vanilla.

Cooking algorithm

Pre-cooled eggs are carefully separated into whites and yolks. The first ones are added with salt and beaten until stable peaks appear, the second ones are ground with sugar and vanillin. Then the required amount of hot water, sifted flour, baking powder and starch are added to the yolks. The egg whites, beaten with salt, are carefully mixed in there.

The finished dough is placed in a refractory springform pan, lightly greased with oil, and placed in the oven. Bake the biscuit at standard temperature for no longer than forty minutes. The browned and completely cooled cake is cut into three parts. Each of them is soaked in syrup made from water, lemon juice and sugar.

Now it's time to make the cream. To prepare it, pour milk into a thick-bottomed saucepan. Vanillin, sugar, starch and flour are also added there. All this is sent to the stove and boiled over low heat, remembering to stir constantly. The resulting mass is removed from the burner, tinted with cocoa and cooled. Add softened butter to the almost finished cream and beat well.

Each of the cakes is greased with the resulting chocolate mass, sprinkled with chopped nuts and chopped prunes. After this they are stacked on top of each other. The top and sides of the finished sponge cake are smeared with cream and decorated at your discretion. Before serving the dessert, it is kept in the refrigerator for at least eight hours.

Cake with prunes and walnuts: reviews from culinary experts

Everyone who has at least once tried to bake such a dessert assures that the process of preparing it does not require any specific skills. It is extremely important to pay attention to the quality and freshness of the products used.

Depending on the recipe and the chef’s intentions, prunes can be cut into slices, chopped into strips or crushed to a puree. The main thing is that dried fruits complement the taste of the other ingredients. As for the cream, most experienced housewives recommend using butter, custard or sour cream version. They are the ones that go best with delicate sponge cakes and make them softer.

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 made from prunes and walnuts.

I came across 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 I always wanted to decorate it with the help of the delicious ingredients included in the recipe - nuts and prunes, you 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 to bake a cake, try making this delicious cake at home, the recipe with a photo of which I will give. Or you can bake it for no reason 😉

Let's get started.

Ingredients

Dough:

Cream:

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 at home, step-by-step recipe with photos

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 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 prune cream for the cake

Now, hurray, prunes are sold pitted and so soft that you don’t need to steam them, just wash them. If your prunes are dry and have pits, you will first have to steam them 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.

Therefore, 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 the cream, and again the 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 turns out even tastier; apparently, it soaks better under its own weight.

Girls, today is our day - March 8th! And I come to you with a new homemade cake recipe. I can safely say that it is simply ideal (at least for our family): the taste of the cake is not cloying, it harmoniously combines the pleasant sourness of sour cream and the sweetness of boiled condensed milk, crispy walnuts and aromatic prunes. Soaked in delicious cream, the sponge cakes simply melt in your mouth, and a thick layer of chocolate glaze completes all this splendor!

I intentionally made the step-by-step recipe for this simple cake very long and detailed so that there would be no problems when preparing it. The finished cake turns out to be large, so it will be enough even for a company of 10 people. All proportions are precisely adjusted, so I am responsible for the result. In general, I like to create new recipes for home-cooked dishes, especially baked goods, so this cake is original, meaning you won’t find one like it anywhere else. Unless on your table when you cook it!

Ingredients:

Sponge cake with walnuts:

(180 grams) (5 items ) (180 grams) (120 grams) (2 tablespoons ) (1 teaspoon) (1 teaspoon) (1 pinch)

Sour cream:

Chocolate glaze with sour cream:

Cooking the dish step by step with photos:

Place the egg yolks in another bowl, add the remaining 130 grams of granulated sugar and two tablespoons of natural honey. If you are allergic to this product, you may not use honey, but it gives the finished biscuit an amazing aroma, taste and color.

Beat everything with a mixer or whisk until you obtain a thick and completely homogeneous mass, which will increase in volume by 4 times the original, and the sugar will almost completely dissolve in it. In consistency, it resembles condensed milk with sugar or sour cream with 20% fat content.

Mix everything thoroughly until smooth - at this stage you can even use a mixer, although with the help of a spatula everything turns out quickly and easily. Then add the whipped whites into the dough in 4 additions, folding them in with a spoon or spatula in a circular motion. That is, starting from the center of the bowl, move the spatula along the bottom, go to the wall of the dish and repeat the movement again. Do not use a mixer under any circumstances, otherwise you will precipitate the whites and you will definitely not get a fluffy sponge cake. By the way, some chefs advise mixing the biscuit dough by hand, but I tried that a couple of times and didn’t like it.

Grease a baking dish (preferably 20-22 centimeters in diameter) with a small amount of any cooking fat. Place the biscuit dough into it and smooth it out with a spoon or spatula. I traditionally bake biscuits in a slow cooker. I have Scarlett (Scarlett SC-411). The power of this multicooker is 700 W, the bowl volume is 4 liters.

In a preheated oven, cook the sponge cake with walnuts at 180 degrees for about an hour (depend on your oven and check for a dry splinter). In a slow cooker, I cook this biscuit for 75 minutes on the Baking mode. The finished biscuit will rise perfectly and will not fall.

We take it out of the bowl using the insert for steaming food and completely cool the baked goods on it. In general, to prepare cakes, it is customary to soak biscuits for at least 8-10 hours so that they cut well, do not crumble, and when soaked, the dough does not become soggy and turn into porridge. I kept my sponge cake for a day (at room temperature I just covered it with gauze), since I baked it in advance, but you can let it sit for 3-4 hours if you are in a hurry.

While the biscuit is standing, let's prepare a very tasty sour cream. For it we will need the following ingredients: thicker sour cream (I have 26%, but fatter will be even better), boiled condensed milk, cottage cheese (I have 5%, but any fat content is suitable) and pitted prunes.

For the cream, you just need to mix everything except the prunes until smooth. If you want, you can rub the cottage cheese through a sieve - then it will be even more tender. I punch everything in the food processor using the metal blade attachment. It’s very good to do this with an immersion blender - the cream will be silky smooth.

The result is such a homogeneous cream-colored mass. The fattier the ingredients, the thicker the cream will be.

The prunes need to be washed and steamed in boiling water for 10 minutes. After this, drain the water and dry the prunes. If you have prunes with pits, simply remove them.

Cut it into small pieces and add to the cream. Mix everything - the cake filling is ready.

Cut the sponge cake with walnuts lengthwise into 3 layers. To do this, it is most convenient to make cuts on the sides of the biscuit with a knife, and then cut the biscuit itself with thread or fishing line. It turns out absolutely smooth and very neat.

Since our cream will be runny (that’s how we want it), it’s best to layer the cake on a wire rack. Take one cake and place it cut side up.

Apply the cream generously, not forgetting to evenly distribute the pieces of prunes. The cream will drain, so be sure to place a wide dish under the wire rack. Allow the cream to absorb for about 5 minutes, collect the remainder from the dish and apply again to the cake.

In this way, layer three layers, also greasing the sides of the cake. You get a lot of cream, but don’t worry - everything is calculated. Due to the fact that the whey will leave the sour cream and cottage cheese, the cakes will be soaked with it, and the cream itself will thicken between them. Place the mixture in the refrigerator (we need the cream to set) while the chocolate glaze with sour cream is prepared.

A festive cake with prunes and nuts is the best choice for any special event! Of course, everyone has different tastes. But personally, in my opinion, this cake is one of the most delicious! 😀 It could be called “Do you love prunes as much as I love them?!”))

In general, it is surprising even because there is very little dough for the cakes, but on the contrary there is a lot of cream! Very! 😉 The cream soaks dry thin cakes. That's why it turns out SO delicious!!

The cakes are made with butter and yolks, due to which they come out very tender when soaked. The only unusual thing about them is that the soda is extinguished not with vinegar or lemon juice, but with... sour cream!

You can make 4 identical cake layers, just light ones... Or 4 chocolate ones. And I decided to bake 2 light and 2 dark. It turned out both delicious and beautiful! 😉

However, the cake with prunes and walnuts owes its wonderful taste even more to this wonderful dried fruit. I love it in all types and dishes -... Prunes are good everywhere! And how many benefits there are in it - mmm!..

The cream is based on a very interesting combination of sour cream and butter! However, it does not turn out to be too fatty thanks to the large amount of prunes, as well as walnuts and cognac.

Don't be afraid of the volume of cream you will get! Firstly, there is not as much of it as it seems 😉 Secondly, you really need a lot of it to properly soak the cakes! In a word - away with doubts! 😀 Follow my step-by-step recipe and you will end up with a wonderful birthday cake with prunes and nuts!

Ingredients:

Dough for 4 layers:

• egg yolks - 6-8 pieces (depending on the size of the eggs)
• butter - 150 g
• sugar - 100 g
• salt - 0.5 tsp.
• premium wheat flour - 2 cups* + 6 tbsp.
• soda - 0.75 tsp.
• sour cream - 1.5 tbsp.
• baking powder - 2 tsp.
• cocoa - 2 tbsp.

* 1 cup = 200 ml liquid = 125 g flour

For cream:

• sour cream 20% - 500 g
• butter - 300 g
• sugar (powdered) - 130 g
• prunes - 500 g
• walnuts - 100 g
• cognac - 2 tbsp.

Festive cake with prunes and nuts - recipe with photo:

The butter was first removed from the refrigerator. Beat the softened mixture with sugar and salt.
Next are the yolks. No protein needed. I took 8 pieces because I had small C2 eggs. If you take fairly large ones, C1 or C0, then 6-7 yolks will be enough.
I added them to the butter mixture and beat again.

I extinguished the soda with sour cream, mixed it properly and added it to the dough. Whipped it again!

Combine two glasses of flour (250 g) with baking powder, mix well and sift.

Mixed thoroughly. The mass turned out to be a viscous consistency.

Divided it into two equal parts. I added 2 tbsp to one. cocoa and 2 tbsp. flour. In the other - 4 tbsp. flour.

Kneaded two balls of dough. It stuck to my hands a little. But I didn’t bother filling it with much flour.
Depending on the amount of flour, be guided by the situation. Because gluten can vary significantly, you may need a little less or more flour.

Baking:

I greased the mold with sunflower oil. Each ball of dough was divided into two equal parts. I distributed one part into the mold directly with my hands (I did not roll it out with a rolling pin on the board) along the bottom of the mold. I poked it with a fork to prevent the dough from bubbling up while baking.
The diameter of my mold is d=26.5 cm (you can take a smaller one).

I baked each cake for 8 minutes at a temperature of 180-200 degrees.
The time can vary from 7 to 10 minutes depending on the features of your oven. It is better to bake light-colored cakes first - determine the baking time from them. When they are browned, they are ready. Then keep the chocolate ones in the oven for the same amount of time.

I immediately (!) cut the finished cake around the plate - I took it with a diameter of 24 cm. Immediately - because after cooling, which happens very quickly, it will crumble when cutting.

I baked and trimmed all the cakes.

I placed the scraps in the chopper bowl. Beat at maximum speed until fine crumbs, which turned out dark thanks to the chocolate cake layers.

Preparation of cream:

I turned the sugar into powder using a grinder. You can use it this way, but powder is gentler. Divided it into two approximately equal parts. I put one with 20% sour cream (you shouldn’t use lower fat content, but 25-33% is ok), the second with softened butter. It is better to take it with a fat content of 82.5% and of good quality.

I whipped both creams separately - butter and sour cream.

Then she combined them together in one bowl, beat them again, adding cognac. I also put nuts and prunes chopped in a blender here. If your dried fruits are dry, then you first need to soak them well or steam them.

Beat it thoroughly again! So the wonderful cream for the cake with prunes and nuts is ready!

Cake assembly:

I placed a spoonful of cream in the center of the cake stand so that the pieces would be easier to separate when slicing. I laid out the first cake layer and generously coated it with cream.

Then the second, third, each time applying cream. Covered with the last cake.

Then I again smeared it quite thickly on the top and sides along the entire perimeter.

The crushed crumbs from the scraps generously sprinkled the sides of the cake. The rest was sprinkled on top and decorated with shaped chocolate.

The cake with prunes and walnuts and sour cream is almost ready - all you have to do is let it sit for 8 hours in a warm place, and then preferably (but not necessarily) a couple of hours in the refrigerator. Then you can cut!

This is how beautiful it is in cross-section!

And if you only knew how delicious it is!! And incredibly gentle! It just melts in your mouth! It can't be put into words - you just have to try it! ;)

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I decided to make a cake with prunes and walnuts not in the traditional way, but with two types of sponge cake, namely dark and light. Usually such a cake is made only from dark sponge cake. I'll deviate a little from the recipe and make it my own. So for this we will need the following products. I won’t list it, everything is in the recipe and in the photo.

Let's start cooking. Separate the yolks from the whites. Take two yolks and 125 grams of sugar, a pinch of salt and mix with a mixer.

Cooking time: PT02H00M 2 hours

Approximate cost per serving: 70 rub.

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