Do you have a favorite homemade cake recipe?Probably not even one. In any case, lovers of home baking (both to eat and to cook) always have several cake recipes in stock. We inherit something from our mothers and grandmothers, it happens that a recipe is added to our piggy bank after trying it somewhere while visiting, and today every third recipe gets into our cookbook from the Internet. However, the source does not matter much. It is important that the recipe is successful, and the cake is to your taste. By the way, although there is no accounting for taste, it happens that the cake you like will seem not so tasty to someone. After all, some prefer biscuits, others like shortcrust pastry, and others serve custard pastries. And therefore, we suggest you make a cake with prunes and nuts, choosing a recipe to your taste. And the main difference between all these cakes is the dough. Here is a classic biscuit, and a honey cake, and even something completely unusual. And which recipe you like more is a matter of taste.
Sour cream cake with prunes and nuts
Ingredients:
- Sour cream - 300 grams;
- Flour - 3 cups;
- Eggs - 5 pieces;
- Sugar - 1 glass;
- Condensed milk - 1 pot;
- Cocoa powder - 3 tablespoons;
- Soda - 1 teaspoon;
- Vanillin.
Cream:
- Sour cream - a pound;
- Walnuts (shredded) - 1 glass;
- Prunes - 200 grams;
Impregnation:
- Instant coffee - 1 dessert spoon;
- Cognac - 2 tablespoons;
- Water is an incomplete glass.
Glaze:
- Cocoa powder - 4 tablespoons;
- Butter - 100 grams;
- Sugar - 3 tablespoons;
- Milk - 150 grams.
Preparation:Pour the eggs into a bowl, add granulated sugar and a pinch of vanillin, and then beat them until white using a mixer or whisk. Now pour in the sour cream, condensed milk, add soda and stir. Pour the sifted flour into the mixture and knead the dough, which is then divided into two parts. Leave one part white, and add cocoa powder to the second - we will bake the chocolate cake from it. Grease the baking pan with vegetable oil and sprinkle it with flour, pour one part of the dough into it and bake in a preheated oven until a dry toothpick comes out. Then prepare the chocolate sponge cake in the same way. Bake the sour cream sponge cake at 180-200 degrees for about half an hour. Cool the finished cakes and divide each cake into two parts. As a result, we should have two white and two chocolate cakes. Now we prepare the sour cream. Grind the nuts with a knife or a meat grinder, and grind the steamed prunes in a blender (or also in a meat grinder). Whip the sour cream with granulated sugar until fluffy, and then put the nuts and prunes in it and mix. For impregnation, mix warm boiled water with instant coffee and cognac. And then assemble the cake. Soak the white cake and coat it with cream. Put the chocolate cake on it, which we also soak and coat with cream with prunes and nuts. And then put the remaining cakes. Soak the white one and coat it with cream, and just soak the chocolate one. Pour the glaze on top of the cake. For the glaze, mix cocoa with sugar and dilute with milk until it is a paste. Then add softened butter, rub and dilute with the remaining milk. Put the mixture on low heat and let it boil. Decorate the cake with slightly cooled glaze, whole prunes and walnut kernels. And although the recipe does not provide other options for decorating the cake, you can safely decorate it to your taste.
Sand cake with prunes and nuts
A very original recipe. This cake is made from sand balls, inside which prunes stuffed with walnuts are placed. Ingredients:
- Flour - 4 glasses;
- Margarine - 300 grams;
- Eggs - 3 pieces;
- Sugar - 1 glass;
- Food soda - 1 teaspoon.
For the filling:
- Prunes - 30 pieces;
- Walnuts - 30 halves of the nucleoli.
For the cream:
- Sour cream - 1 liter;
- Sugar - 2 cups.
Preparation:First, prepare the filling by cutting the walnut kernels in half and soaking the prunes for about ten minutes. Rinse the prunes and let them dry, then stuff them with nuts: insert half a walnut into each berry. Now you can start making the dough. Grind the margarine with sugar, add the eggs and beat until fluffy. Put the soda slaked in vinegar or citric acid and mix. Then add the sifted flour and knead the elastic shortcrust pastry. Adjust the amount of flour as you knead: you may need a little less or a little more than four cups. Divide the dough into thirty equal pieces and roll them into balls. Put the filling - stuffed prunes (one berry) - in the center of each ball. Cover the baking tray with baking paper, place the balls on it and bake in a preheated oven at 180-200 degrees. While our stuffed buns are cooling, beat the sour cream with sugar until fluffy. Dip the cooled shortbread balls into the sour cream and place them on the dish in a mound. Pour the remaining sour cream on top, sprinkle with chopped nuts and decorate with prunes and (or) melted chocolate.
Biscuit "Truffle" with nuts and prunes
A recipe for an incredibly delicious cake thatchocolate lovers will appreciate it. In fact, it is a modernized recipe for the classic "Truffle", only prepared with walnuts, almonds and prunes. Ingredients:
- Flour - 150 grams;
- Sugar sand - 150 grams;
- Eggs - 4 pieces;
- Butter - 200 grams;
- Milk chocolate - 200 grams;
- Prunes - 100 grams;
- Walnuts - 100 grams;
- A bag of baking powder.
For the cream:
- Milk chocolate - 50 grams;
- Bitter chocolate - 50 grams;
- Milk - 1 glass;
- Egg yolks - 3 pieces;
- Sugar - 1 tablespoon;
- Flour - 1 tablespoon;
- Almonds are half a glass;
- Vanillin.
For impregnation:
- Strong coffee;
- Cognac.
For the truffle mass:
- Bitter chocolate - 200 grams;
- Cream 20% fat - half a glass;
- Butter - 50 grams.
Preparation:Wash the prunes and chop them very finely. Chop the peeled walnuts with a knife or in a blender. Separate the eggs into whites and yolks, then mix the yolks with sugar and grind until white, and beat the whites into a thick, fluffy foam. Make a water bath and melt both chocolates in it. Put the butter cut into pieces into the melted chocolate, grind and remove the mass from the water bath. Now pour the yolks ground with sugar, chopped nuts and prunes into the chocolate and mix everything well. Pour in the sifted flour, baking powder and mix again. Then gradually, carefully stirring, add the whipped whites to the dough and pour it into a form covered with parchment. Bake in a preheated oven at 180-200 degrees for about half an hour. Test it with a dry toothpick to determine if it is ready. Cool the finished sponge cake, cut it into two layers, soak it in coffee mixed with cognac and leave it to rest for three to four hours. For the cream, dissolve chopped chocolate in hot milk and, stirring constantly, bring to a boil. Remove the chocolate milk from the heat and grind the yolks with granulated sugar, adding a pinch of vanillin. Put a spoonful of flour into the yolks, stir and carefully and slowly pour the chocolate milk into the yolks. Put it back on very low heat and heat until the cream thickens. Cool the cream, stirring constantly. When the cream has completely cooled, add chopped almonds, which we pre-roast and free from the husk. Take one cake, spread it with cream, cover with the second cake and spread with cream. Pour the truffle mixture on top. To prepare the truffle mixture, chop and melt the chocolate in hot cream, then add diced butter and heat everything over very low heat. Cool.
Cake with prunes and nuts
The recipe is interesting because the dough for itis made from cookies, and the cream is added before baking. By and large, this is not a cake recipe, but a pie. But the pie turns out so delicious that it looks more like a cake. Therefore, we will have a cake-pie with nuts and prunes. Ingredients:
- Sweet (sugar) cookies - 200 grams;
- Butter - 70 grams;
- Egg yolks - 2 pieces;
- Sugar sand - 1 tablespoon.
For the filling:
- Prunes without pips - 200 grams;
- Walnut - 50 grams.
For the filling cream:
- Sour cream - 120 grams;
- Sugar sand - half a glass;
- Egg whites - 2 pieces;
- Starch - 1 tablespoon;
- Egg (whole) - 1 piece.
Preparation:Let's prepare the cake pan right away and cover it with baking paper or foil. Wash the prunes and pour boiling water over them, and grind the nuts in a blender or meat grinder. Now let's make the "dough". Put all the cookies in a plastic bag and crush them with a rolling pin until they become crumbs. Melt the butter and let it cool. Separate two eggs into yolks and whites. Put the whites in the refrigerator - we will need them for the cream, and beat the yolks with one tablespoon of sugar until white. Then, without stopping beating, pour in the melted butter, directing it in a thin stream directly onto the rotating blades of the mixer. We should get a gel-like mass. Pour the shortbread crumbs into the whipped mass, quickly mix and place in the prepared pan. Knead the dough along the bottom and sides of the pan, forming a bowl. Turn on the oven and let it heat up to 180 degrees. Drain the water from the prunes, chop the berries finely and place them on the bottom of the pan. Sprinkle walnuts on top. Then take the egg whites out of the refrigerator and beat them until soft foam forms. Mix the sour cream with a whole raw egg, vanilla and sugar and beat, then add a tablespoon of potato starch and stir. Add the beaten egg yolks into the cream one tablespoon at a time, stirring gently, and pour the resulting mass into the pan on top of the filling. Place the pan with the cake in the oven and bake for about twenty minutes. As soon as the surface of our pie is golden brown, take it out and cool it right in the pan. Transfer the cooled pie to a plate and decorate with nut crumbs, chocolate chips or fresh fruit.
Honey cake with nuts and prunes
And here is the promised recipe, according to which you can make a delicious honey cake, to which we will add chopped walnuts and prunes. Ingredients:
- Flour - 350 grams;
- Butter - 100 grams;
- Sugar - 200 grams;
- Honey - 1 glass;
- Eggs - 2 pieces;
- Food soda - 1 teaspoon.
For the cream:
- Sour cream - 2 cups;
- Cream fat content of 20% - 1 cup;
- Prunes without pips - 200 grams;
- Walnut - 200 grams.
Preparation:This recipe requires preliminary preparation of the dough, which should be kept in the refrigerator for at least six hours. Then the honey taste and aroma of the cake will be especially rich. So, let's prepare the dough. Place the honey, sugar, eggs, butter and soda in a saucepan and heat in a water bath. While heating, constantly stir the mass, making sure that the eggs do not curdle. This process will take us about seven minutes (or a little less). When the sugar and butter are completely dissolved, and the mass becomes homogeneous, remove the saucepan from the water bath and add the sifted flour. Stir the dough and put it in the refrigerator. About two hours before baking the cakes, take out the dough and let it stand at room temperature for a couple of hours. Cover the baking sheet with baking paper and draw circles with a diameter of 28-30 centimeters on it. Put two tablespoons of dough in the center of the circle and spread them according to its size. Bake the cakes in two or three stages, depending on how many fit on one baking sheet. It takes about five minutes for the cakes to be ready and the oven temperature is about 180 degrees. To prepare the cream, first beat the cream until soft peaks form. Separately beat the sour cream with sugar, and then combine it with the cream. Assemble the honey cake from the cooled cakes. Grease the first cake with cream and sprinkle with finely chopped prunes, cover with the second cake, which is also greased with cream, but sprinkled with chopped walnuts. Alternate all the cakes in this way, leaving one for sprinkling. Grease the last honey cake and the sides of the cake with cream and sprinkle with crumbs made from one cake mixed with walnuts. This is how different the recipe for a cake with prunes and nuts can be. Which recipe did you like? By the way, you can experiment and add nuts and prunes to the dough, not just to the cream. You can use hazelnuts, peanuts or almonds instead of walnuts, you can make the cake not only with sour cream, but also with butter or custard cream. Although, it is the combination of prunes, walnuts and sour cream that is considered the most successful. However, this is a matter of taste. So choose a recipe and cook. Cook with pleasure, and bon appetit! We recommend reading:
