We offer variants of an incredibly tasty festive cake with prunes and nuts. Each of them has a wide audience of fans and it's not surprising, because the taste of dessert is really amazing.
Honey cake with prunes and walnuts - recipe
Ingredients:
For the test:
- flour - 360 g;
- eggs - 2 pieces;
- honey - 270 g;
- granulated sugar - 115 g;
- soda - 10 g;
- butter - 115 g;
For cream:
- sour cream with a fat content of more than 25% - 520 g;
- granulated sugar - 115 g;
- cream with fat content more than 30% - 240 ml;
- plum prunes - 210 g;
- walnuts - 210 g.
Preparation
The secret of this cake is that the dough for the cakes should be prepared in advance, so that it will stand for at least ten hours in the cold before baking. This technique contributes to the full disclosure of honey taste and gives the finished dessert an incredible subtle flavor, which does not happen with instant baking, where the taste is simply lost. It is very convenient to prepare the dough from the evening, and the next day to continue cooking the cake.
So, we put in a small bowl or saucepan the necessary amount of honey, sugar and butter, add eggs, soda and place the container in a water bath, setting in a saucepan of a larger diameter with boiling water. Continuously stir the ingredients with a spoon until the butter completely dissolves, and the sugar crystals dissolve. After this, we sift the flour into the dough and mix it until we get rid of the impurities of flour balls. As we already mentioned above, the dough should last. We put it in the refrigerator or if the weather allows for a balcony for at least ten hours, and then let it still warm up at room conditions from three to five hours.
Now we make five cuts from parchment paper and draw on each circle a diameter of 28 centimeters. Let's start baking. Warm up the oven beforehand to a temperature of 180-185 degrees. On the baking sheet, we lay alternately sheets with a template, on which we impose on two table spoons of dough and spread out along the entire perimeter of the contour. We keep the cakes in the oven for about seven minutes before obtaining a beautiful golden blush. The latter is dried more severely, leaving it for a few more minutes in the already switched off oven, we will use it to sprinkle the finished cake.
Simultaneously, while cakes are baked, we prepare the cream. To do this, with a mixer, treat the cream to a dense peaks, and sour cream until light, adding sugar to it during whipping. Prunes are washed thoroughly, pour for a few minutes with hot water, and then dried and cut arbitrarily not very large. Walnuts slightly dried in a dry frying pan and crushed into crumb in any convenient way.
When the cakes are ready and cool, we start to decorate the cake. The first cake is smeared with cream, sprinkled with half prunes and covered with a second cake, which in turn is also impregnated with cream and sprinkled with half of the nut crumbs. We repeat this one more time, alternating prunes and nuts. We lay the last cake, cover the surface of the cake with the remaining cream and sprinkle with the crumb prepared from the last dried cake.
Chocolate biscuit cake with prunes and nuts
Ingredients:
For a biscuit test:
- flour - 190 g;
- eggs - 4 pieces;
- cocoa powder - 4-5 tbsp. spoons;
- granulated sugar - 160 g;
- sugar vanilla - 15 g;
- butter - 165 g;
- walnuts - 110 g;
- baking powder - 15 g;
For cream:
- lemon juice - 15 ml;
- granulated sugar - 30 g;
- cream in fat content of 35% - 240 ml;
- dried prunes - 290 g;
- cognac - 60 ml;
For impregnation:
- granulated sugar - 75 g;
- water cold - 125 ml;
- cognac - 60 ml;
- chocolate glaze for decoration.
Preparation
Prunes in advance, we cut into small pieces, pour cognac and leave for several hours to soak.
To prepare the sponge cake to the butter mashed with sugar, add cocoa powder, vanilla sugar, yolks and mix. Then we add baking powder and flour and mix the whipped whipped proteins. Add also milled in
For cream, we treat with a creamer cream with sugar to a thick foam and mix with the prepared prunes and lemon juice.
Ready cut cold sponge cake cut along two cakes, impregnate both with a mixture of water, sugar and cognac, on the bottom spread the cooked cream with prunes, cover the top and cover the surface of the cake with chocolate glaze, which can be obtained by melting the chocolate bar and mixing it with cream.