Subtleties of making prune cake
You need to approach baking with soul and without haste. It is also important to adhere to some subtleties, thanks to which the cakes and cream for the cake with prunes will turn out tasty, airy and aromatic:
- The dough for the cakes can be curd, shortbread, honey, but more often they use biscuit.
- In addition to prunes, nuts can be added to the cake, which must first be dried in a frying pan or on a baking sheet in the oven.
- The prunes themselves, depending on the recipe, are cut into small pieces, strips or pureed.
- The cream is used sour cream, butter with condensed milk or custard - they are best combined with sponge cake.
- Traditionally, the cake layers are soaked with cognac filling, but this can be omitted if desired.
- To enhance the flavor, add citrus fruit essence or vanillin to the dough.
- Before you beat the eggs, they need to be cooled.
- It is better to beat the whites and yolks separately from each other, adding a little lemon juice or acid to the first component, and a pinch of salt to the second.
- It is not at all necessary to put baking powder and soda into the dough; the splendor of the mass is achieved by beating for a long time with a mixer (at least 15 minutes).
- If you are contraindicated in consuming sugar, replace it with fructose.
- Before adding, the flour must be sifted and added gradually, in small portions. This will make the mixture more airy and help you get rid of lumps easily.
- Place the dough on a layer of foil or oiled baking paper to make it easier to remove them later.
- After the cakes are baked (determine this by the appearance of a golden brown crust and a dry toothpick), turn off the oven, but do not remove the pan for about 10 minutes. This way you will maintain the splendor of the base and prevent it from settling.
- Decorate the cake as desired: pour chocolate icing, make patterns from the remaining cream or melted chocolate, sprinkle with slices of prunes, nuts or ground cookies, lay out meringue, chocolate candies, etc.
- Once the cake is completely formed, place it in the refrigerator for at least 2-3 hours, preferably overnight, allowing it to soak.
- Where to submit a tick for analysis in Moscow - preservation of the parasite after removal
- Who is entitled to payments for the 75th anniversary of Victory in the Second World War?
- The benefits and harms of barley porridge
Chocolate cake with sour cream
When I was preparing for the holiday and preparing a sweet table the other day, I bought a whole liter of homemade sour cream just in case. Well, you know, as always, the thought: “what if there’s not enough, then don’t run out again in a hurry to buy groceries.” So far I only know two dishes from it. I prepared a honey cake, but half the mass was enough for it, and half remained in the refrigerator. But homemade products spoil quickly and it was impossible to keep it for a long time, so I decided to bake a chocolate cake with sour cream . Since the honey cake was eaten quickly, I didn’t worry about this creation of mine. I am sure that he will not be lost in a family where sweet pastries are so valued.
This time I didn't take as many step-by-step photos because the steps were somewhat similar to what I did with the honey cake. Therefore, I can safely give you a link to that recipe and tell you to do it exactly the same way. Using a round plate, we cut out round cakes, set them aside, then beat the sour cream with a mixer and assemble the cake. Everything is almost the same, only now I decided to add a little cocoa powder to the dough to make the cakes chocolate, and mix prunes into the filling. I thought about replacing the nuts with almonds, but forgot about them))) Some products lie quietly on the top shelf of my kitchen cabinet and I forget to take them out at the right moments! But nuts are a good thing, they will never be superfluous in the house. Let your child chew it as a snack, take it with him on a picnic, or even add it to his milk breakfast. There are a million options, and homemade baked goods often require them in their recipes.
As for the taste of the cake, I will say that the chocolate cake with sour cream is incomparable! Are there any cakes that are not tasty? Unless they forgot to add sugar or made it without cream. But that doesn’t happen. If you love everything chocolate, I advise you to also read my post about the most chocolate cake. There you can generally lose consciousness from its tenderness and taste. It contains a bunch of chocolates, cream, everything is incredibly sweet and appetizing. Now let’s get back to today’s cake and tell you how I prepared it.
Ingredients:
- butter - 100 grams;
- eggs - 2 pcs.;
- 2 cups sugar (one for dough, one for cream);
- 2.5 glasses of flour (120-130 grams in one glass), about 300-plus grams;
- baking soda - 1 level teaspoon;
- 2 tablespoons cocoa powder;
- 500 ml homemade sour cream;
- 150 grams of prunes.
Preparation:
- Place a saucepan on the stove or water bath containing butter and a glass of sugar. When the butter has melted and the sugar has also dissolved a little, add soda, then cocoa powder, stir and remove from heat. Add eggs one at a time, beating with a fork or spoon. Now measure out a glass of flour and gradually mix them into the dough. It so happened that it took two and a half glasses to knead a normal dough. You can add 2 first, then put the container with the dough in the refrigerator for 1 hour, it will become firmer. Then see if you need to add more. The dough should be suitable for rolling out, that is, not stick to your hands and rolling pin. You can always correct the situation by adding flour, but the main thing is not to overdo it, otherwise the cakes will turn out too hard and will not be well soaked in the cream. After the specified time has passed, turn on the oven at 200°C and remove the dough from the refrigerator. Divide into 5-6 equal parts per eye. Roll out each piece into a thin sheet on a piece of parchment paper, dusting it lightly with flour. Measure the size by placing a plate on top of the unbaked layer. It is not necessary that it be even, the main thing is that the plate fits in the area. Bake each cake for 4-5 minutes in a well-heated oven.
- Separate the finished cake from the parchment using a long knife, carefully prying it off on each side in a circle. Then attach a plate, cut a circle according to its shape, put the trimmings in a separate plate.
- Rinse the prunes and cut into small pieces.
- Beat sour cream with a glass of sugar until desired thickness.
- Now all that remains is to grind the scraps into crumbs and assemble the cake. Coat each cake with cream and sprinkle with pieces of prunes. When you place one cake layer on top of another, press it down a little with your palms so that the cream fills every cell on the surface and there are no gaps. I tried to distribute the prunes between all the cakes except the top. I simply put all the remaining sour cream on top and sprinkled with ground cake crumbs.
- Place the cake in the refrigerator for 3 hours or overnight to thoroughly soak. Taste chocolate cake with sour cream while drinking tea. Enjoy your meal!
Delicate sour cream dessert
If this method of preparing dessert causes you difficulties, take a look - you can make a confectionery masterpiece from simple ingredients by simply adding prunes and nuts to the simplest sour cream.
Components
Dough: 4 eggs; 350 g flour; 200 g sugar; 400 g 20% sour cream; 2 tsp. vanilla sugar; 2 tbsp. l. cocoa; 1 packet of baking powder.
Cream: 750 g fat sour cream; 250 g powdered sugar; 1 packet of vanilla sugar: 200 g prunes; 150 g walnuts.
Preparation
1. Using a mixer, beat eggs, vanilla and sugar until fluffy.
2. Add sour cream, continue beating at low speed.
3. With the device turned off, add flour and baking powder. Stir with a spoon.
4. Distribute the dough into 2 equal parts, leave one as is, add cocoa to the second.
5. Bake 2 cake layers alternately in an oven preheated to 180 degrees. Cooking time is about 15-20 minutes for each.
6. When the cakes are baked, let them cool, and then cut them into 2 parts to get 4 cake pieces.
7. Meanwhile, prepare your baking spray. Leave a few dried fruits whole and grind the rest in a blender.
8. Peel the nuts, fry in a frying pan without oil, and chop with the same device.
9. Beat sour cream, sugar and vanilla until you get a thick cream.
10. Assembling a sour cream cake with dried plums and walnuts is quite simple. Place a little cream in the center of the plate to help secure the cakes to the plate. Place the white cake layer down, cover with the creamy mixture, and sprinkle with nuts. Then do the same with the dark cake, only here there will be prunes instead of nuts. Repeat 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
Sponge cake: 200 g flour; 1 tsp. soda; ¾ tsp. salt; 40 g cocoa; 250 g sugar; 2 eggs; 100 g butter; 200 ml milk; ¾ tbsp. l. wine vinegar.
Cream: 350 g low-fat sour cream; 80 g powdered sugar; 50 g butter; 1 packet of cream thickener.
Filling: 250 g prunes; 120 g walnuts.
Glaze: 50 g butter; 2 tbsp. l. Sahara; 5 tbsp. l. whipping cream; 4 tbsp. l. pure cocoa.
Preparation
1. Mix the first 5 dough ingredients until smooth.
2. Add the remaining ingredients, mix thoroughly.
3. Cover the mold with parchment, pour in the dough, bake for up to half an hour at 180 degrees.
4. Cool the cake until cold, wrap it in cling film and put it in the refrigerator until the morning.
5. The next day, cut the workpiece into 3 equal parts.
6. To prepare the frosting for the cakes, do the following. Cool the sour cream, beat it separately from the other ingredients.
7. Add half the specified amount of sugar and thickener, fluff with a mixer.
8. Place butter in another part of the sugar and beat with a blender until smooth.
9. Combine 2 parts of cream, mix with a spoon.
10. Start preparing the filling. Lightly fry the nuts in a frying pan and chop with a rolling pin.
11. Pour boiling water over the prunes and set aside for 5 minutes. After decanting the water, process with a blender.
12. It is better to prepare the glaze directly during the process of assembling the cake. Combine all ingredients in a metal container and melt in a steam bath to a single mass.
13. Now assemble the cake. Place 1 cake on a plate, use ¼ of the cream, half of the prunes and the same amount of nuts for greasing. Repeat with each layer. Refrigerate for 30 minutes. Next, pour the glaze over the delicacy, place nut crumbs and prune halves on top and put the finished dish in a cool place overnight.
Assembling the cake
1. Place the cake on a plate and spread a quarter of the sour cream over it. Place half the prunes on top and sprinkle with half the nuts.
2. Grease the second cake layer on one side with the other quarter of sour cream and place the greased side on the first cake layer. Top this second cake with a third quarter of sour cream, add the remaining prunes and nuts.
3. Grease the third cake with the last quarter of 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. Place the cake in the refrigerator for half an hour.
5. After half an hour, cover the cake with glaze and decorate the top with nut crumbs and prunes.
