Although they say that there is no dispute about tastes, everyone likes such a combination as nuts and prunes. Whether we add these two ingredients to whipped cream, ice cream, soufflé, or make a cake out of them - all these desserts will be received with a bang. But when it comes to baking, people's tastes differ. Some people like a delicate sponge cake, some like crumbly shortbread dough, and some like a crispy puff pastry. Below is a selection of homemade baking recipes, where one of the main ingredients are walnuts and prunes. They differ from each other in the method of kneading dough and creams. You can choose yours with prunes and walnuts, which will delight your loved ones and surprise your guests.

Sour cream dough

Beat five eggs until white with a glass of sugar and a bag of vanillin. Add 300 g of sour cream, a can of condensed milk, a spoonful of soda. Stir and add three cups of flour. It is best to divide the resulting mass in two. Mix three tablespoons of cocoa powder into one of the parts. We bake the cakes one by one (half an hour at one hundred and ninety degrees). We cut each of them into two parts. For the cream, grind a glass of walnut kernels and 200 grams of steamed pitted prunes. Beat half a liter of sour cream with sugar (add to taste) until fluffy. Add nuts and prunes, stir. Preparing the impregnation. Brew a cup of strong coffee, add two tablespoons of cognac. Now we assemble the sour cream cake with prunes and walnuts. The recipe calls for soaking all the cakes and covering them with cream. Alternate white and dark layers. The chocolate cake should be on top. Decorate the top of the product with glaze and remaining cream.

Shortbread dough

This is a very original recipe. Homemade cake with prunes and walnuts consists of round cookies, inside of which there are walnuts instead of pits. Grind margarine (three hundred grams) with a glass of sugar, add three eggs and beat. Place a spoonful of soda dissolved in vinegar and begin adding flour. It may take four cups to knead an elastic dough. We divide it into thirty identical balls. We put inside each berry a pre-soaked prune, into which we have already inserted a quarter of a nut kernel. Line a baking sheet with oiled paper and lay out the balls. Bake in a preheated oven at one hundred and ninety degrees. Beat a liter of sour cream with two glasses of sugar. Dip the cooled shortbread cookies into this cream and place them in the shape of a pyramid. To make the structure more stable, coat the sides of the cake with the remaining sour cream and pour melted chocolate over it.

Economical recipe: “Pancho” with prunes, sour cream and walnuts

We start work by turning on the oven. In a deep bowl, beat the egg, a glass of sugar and a bag of vanilla. In a cup of kefir, quench half a teaspoon of soda. Pour into the egg mixture. Beat again with a mixer. Add a glass of sifted flour in portions. Gently knead the dough with a wooden spatula, always working it from the bottom up. The form in which we will bake needs to be greased and then lightly powdered with flour. This is where we pour our dough. Then we put the mold in a hot oven and bake for about twenty-five minutes at 180 C. While the biscuit is cooling on a wire rack, let’s make the cream. Steam two hundred grams of prunes, remove the pits and cut them into pieces. Beat four hundred grams of fat sour cream and half a glass of sugar. Let's add prunes. Cut the biscuit into two layers. Cut one of them into small cubes and mix with cream. Line a dome-shaped bowl with cling film. Spread the cream. Cover the top with the whole cake. Then you need to wrap the product with something on top (for example, cling film) and put it in the refrigerator for six hours, or even overnight. Crush the walnut kernels with a rolling pin. Sprinkle them on the sides and top of the product. The recipe recommends decorating a cake with prunes and walnuts with chocolate glaze.

Biscuit "Truffle"

Grind four yolks with one hundred and fifty grams of sugar. Beat the whites into foam. Melt two hundred grams of milk chocolate. Put a stick of butter in it and rub it. Add yolks and one hundred grams of chopped nuts and prunes into the chocolate mass. Mix, add one hundred and fifty grams of flour and a bag of cookie powder. Carefully fold in the whipped whites. Pour the liquid into a mold lined with parchment. Place in a hot oven and bake for half an hour at 180-200 C. Cut the cooled sponge cake into two layers, soak it. Heat a glass of milk, dissolve one hundred grams of chocolate in it and bring to a boil. Grind three yolks with a spoon of sugar and a pinch of vanillin. Add a handful of flour. Stir and pour in milk-chocolate mixture. Place on low heat and prepare the custard. When it cools down, add half a glass of chopped almonds. with prunes and walnuts, the recipe suggests garnishing with truffles.

Honey cake

The dough for this pie must be prepared in advance. It should stand in the refrigerator for at least six hours. To bake such a cake with prunes and walnuts, the recipe suggests mixing a glass of honey, two eggs, one hundred grams of butter, two hundred grams of sugar and a spoonful of soda in a saucepan and placing it in a water bath. You need to constantly stir the mass. After seven minutes, when it becomes homogeneous, remove the saucepan from the heat and add three hundred and fifty grams of flour. Mix the dough and put it in the refrigerator. Let it come to room temperature before baking. We cover the mold with parchment and put three or four spoons of the resulting dough there. Then we distribute them over the entire diameter. We bake each cake for five minutes at 180 C. Now we assemble the honey cake with prunes and walnuts. We coat the cakes with sour cream, to which we add chopped nuts and prunes. Decorate the top of the honey cake with boiled condensed milk or whipped cream, and the sides with crumbs.

Cake with prunes and walnuts “Curly Pinscher”

How to prepare this product with the original name? Soak a handful of prunes in water with the addition of three tablespoons of cognac. Mix the sour cream dough as in the recipe above. We bake the first cake. Add cocoa to the remaining dough. We bake that too. When the chocolate cake has cooled, cut into cubes. Beat half a liter of sour cream with a glass of powdered sugar. Mix with chopped prunes and a handful of crushed nuts. Add pieces of chocolate cake there. Next, we proceed as in the “Pancho” recipe: cover the bowl with cling film, lay out the cream, and cover with white cake. We soak it with cognac liquid left over from the prunes. Place in the refrigerator for half an hour. Turn over and remove the film. Decorate homemade cake with prunes and walnuts with icing or sour cream with gelatin.

Recipe cake with nuts and prunes:

Combine granulated sugar in a cup with eggs. Beat with a mixer.

Then pour liquid honey and 1 tbsp into the sugar-egg mixture. cognac Mix.

Add to the mixture prunes cut into small pieces and walnut kernels, chopped not too finely.

Lastly, add all the dry ingredients: cocoa, flour, baking powder and cinnamon. Cinnamon will give the cakes a slightly spicy flavor, so it is added as desired. Stir the dough thoroughly; the prunes and nuts should be evenly distributed throughout the mixture.

Take a 20 cm baking dish, grease it with butter, sprinkle lightly with flour and lay out 1/3 of the dough with nuts and prunes.

Bake three cake layers in this way at a temperature of 170 degrees “until dry.”

While the oven is preparing the cakes, prepare the cream. To do this, beat the softened butter with a mixer until white. Then add boiled condensed milk in parts and, without turning off the mixer, continue to beat (0.5 tablespoons of boiled condensed milk must be left for soaking). When the creamy mass becomes homogeneous, add 1-2 tbsp. cognac Let the mixer run a little longer, and then put the finished cake cream in the refrigerator.

Before greasing the cakes with cream, they must be soaked. To do this, dissolve the remaining condensed milk in 60-70 ml of boiled water and pour in a couple of tablespoons of cognac. Taking the cake, lightly soak it with the prepared impregnation, and then grease it with condensed milk cream.

Do the same with the other cakes, placing them one on top of the other. Carefully coat the sides of the cake with the remaining cream.

Decorate the finished cake with chopped nuts or chocolate icing. Or you can pour melted dark chocolate over it, in general, it all depends on the flight of fancy.

Let the cake sit the rest of the day and night in the refrigerator, and the next day you can enjoy its extraordinary taste! Cake with nuts and prunes is ready!

A welcome guest on any holiday table is a cake with prunes and nuts. Thanks to the combination of these components, we obtain original baked goods with an incredible aroma and an unforgettable aftertaste. A delicious delicacy for any feast is prepared quite simply. The set of products is minimal, and it will take little time to prepare. You can only compare it with . So, what kind of cakes do we suggest you prepare:

Honey cake with prunes and nuts

Components

Dough:
100 g butter;
100 g sugar;
2 eggs;
1 glass of honey;
1 tsp. soda;
350 g flour.

Cream:
1 jar of jam;
300 g butter;
200 g prunes;
200 g walnuts.

Glaze:
100 ml heavy cream;
100 g dark chocolate;
50 g butter.

Decoration:
500 ml whipping cream;
75 g powdered sugar;
5 g vanilla sugar;
food colorings.

Preparation

It is better to start preparing the dough in the evening so that it can stand overnight. This will give the future delicacy the opportunity to soak in honey notes.

1. Place a container in a water bath into which place all the dough components except flour.

2. Stir until sugar and butter dissolve. Monitor the heating of the composition. It is important not to overheat it, because the eggs may curdle. It should take no more than 7 minutes until a homogeneous mass is obtained.

3. Remove the container from the bath, add flour, knead the dough with a spoon. Achieve the consistency of thick sour cream.

4. Place directly in the container in the cold for 12 hours, and then hold for 5 hours at a temperature of 25 degrees.

5. Cover the mold with parchment, place 3-4 spoons of dough in the center, smooth over the entire area.

6. Bake for no more than 10 minutes.

7. You should have 4 cake layers. Let them cool. And proceed to preparing the cream.

8. Chop the prunes into small pieces. Chop the nuts.

9. Take softened butter and beat it with a mixer at low speed. A homogeneous mass should come out.

10. Then add boiled condensed milk to the mixture and beat again.

11. Add prunes and nuts, stir.

12. Prepare cake decoration by whipping all ingredients without dye until stiff peaks form. You can add coloring agents of various colors later to make the delicacy not only tasty, but also beautiful. To do this, divide the finished cream into the required number of parts and add your own color to each. Leave one part white.

13. Assemble the cake, laying cake layer by layer, covering them with cream. Do not grease the top; prepare glaze for it.

14. Pour cream into an enamel bowl, add butter, and place on low heat.

15. Chop the chocolate as finely as possible.

16. When the butter is melted, add the chocolate chips.

17. Stir. Wait until the chocolate is completely dissolved.

18. Pour frosting over the cake.

19. Place the white cream mixture into a pastry bag and decorate the sides of the cake with it. Apply colored cream flowers on top. Leave it to brew for at least a couple of hours.

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

Biscuit:
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.

Original chocolate cake

Components

Dough:
300 g sour cream;
3 eggs;
200 g sugar;
1 tsp. soda;
25 g cocoa powder;
200 g flour;
150 g prunes;
100 g walnuts.

Cream:
200 g butter;
150 g sugar;
1 egg;
50 g flour;
700 ml milk.

Decoration:
1 bar of dark chocolate.

Preparation

1. Whisk the eggs and sugar until foamy.

2. Quench the sour cream with vinegar, add to the egg-sugar mixture, and beat.

3. Combine cocoa with flour, add to liquid ingredients. A thin dough should come out.

4. Chop the prunes, chop the nuts, also add to the dough and stir.

5. Place the prepared mixture in a mold, lining it with baking paper. Cook for 40 minutes at 170 degrees. Remove the cake from the pan when it has cooled slightly. Then wait until it cools completely.

6. Meanwhile, prepare a delicious cream with which you will grease the cake with the addition of cocoa, prunes and nuts. Mix the egg, flour, sugar, milk in a saucepan and cook until the mixture thickens. Cool to a temperature of 25-30 degrees.

7. Beat the butter separately, add it to the cream in small portions, while whisking everything with a mixer.

8. To assemble the deliciousness, you need to cut off the top of the cake so that the thickness of the lower part is no more than 1 cm. It will serve as the base. Cut the rest into 3x3 cm cubes. Place the cake on a plate and brush liberally with cream. Pay special attention to the edges. Now dip each piece into the cream and place it in a heap on the cake blank.

9. Sprinkle the top with nuts. Melt the chocolate and pour it randomly over the finished dessert. Give it a couple of hours to soak.

Meringue cake with fillings

Components

Meringue:
10 proteins;
400 g sugar.

Cream:
1 jar of jam;
250 g butter.

Powder:
2 lemons;
100 ml cognac;
250 g walnuts;
150 g prunes;
150 g dark chocolate.

Preparation

1. Start with meringue. To do this, beat the indicated components with a mixer: first only the whites, then add sugar. The result will be a dense, snow-white mass.

2. Transfer the mixture into a pastry bag, line a baking sheet with baking paper, and squeeze out small portions of meringue onto it.

3. Dry in the oven for about two hours at 100 degrees.

4. There is time to make the filling and cream. Cut the prunes into cubes. Fill it with alcoholic drink.

5. Grate the zest of the citrus fruit on a fine grater.

6. Chop the nuts in a convenient way.

7. The cream is made by mixing the ingredients until smooth.

8. Time to assemble the cake. To do this, lay out the first layer of meringue, brush it with cream, sprinkle it first with lemon zest, then with prunes, then with nuts. Lay out the meringue as you see fit, not forgetting to grease and sprinkle on the next layer.

9. Finally, melt the chocolate and pour over your masterpiece. Let soak in a cold place for 2-3 hours.

There are cakes that only experienced cooks can do, but there are also those that even a beginner can easily handle. It is this kind of homemade cake that we will introduce you to in this recipe. Chocolate cake with nuts and prunes is quick and easy to bake, and as simple as possible to assemble and decorate. And with all this, it turns out very tasty. Chocolate, prunes and nuts make the cake taste bright and rich.
Of course, for a large-scale holiday feast, this chocolate cake is somewhat simple in appearance, but for a friendly or family tea party it is ideal.

Taste Info New Year's recipes / Cakes and pastries

Ingredients

• For the test:
• 3 eggs;
• 300 g sour cream (any fat content will do);
• 200 g sugar;
• 1 teaspoon with a small amount of baking soda;
• 25 g cocoa;
• 210 g flour;
• 100 g prunes;
• 80 g nuts.
• Cream:
• 180 g soft butter;
• 150 g sugar;
• egg;
• 50 g flour;
• 700 ml milk;
• dark chocolate (for decoration).

How to make chocolate cake with prunes and walnuts

Beat granulated sugar and eggs into a fluffy foam. The mass should be light and airy.


Add sour cream and soda slaked with vinegar. Gently but thoroughly work through the mixture with a whisk.


Add cocoa to the flour, mix well and sift through a sieve directly into the cup with the dough. After kneading until smooth, you get a liquid dough.


Then add finely chopped prunes and chopped nuts to the dough. Stir.

Transfer all the dough into a 26 cm mold, the bottom of which must be covered with a piece of baking paper. Bake at 170 degrees for about 35-40 minutes. The cake turns out high and airy. Let it cool a little and take it out of the mold. Then place it on a wire rack until it cools completely.


While the cake is resting, prepare the cream. Cook the custard part first. To do this, mix sugar with egg and flour, add milk and cook until thick. Let cool to room temperature.


In a separate bowl, beat soft butter. Then, in small parts, begin to add custard to the butter mixture. Stop whipping only when the custard part completely enters the butter. The cream turns out light and airy, you don’t notice any oily heaviness in it.


Now you prepare the chocolate cake for assembling the cake. First, using a long knife, cut off a layer no more than 1 cm thick from it. This will be the base of the future cake. Cut everything else into cubes with a side of about 3 cm.


Place the base cake on the dish and grease it with cream. Coat the edges especially well so that they do not turn out to be dry.

Teaser network

Chocolate cakes combined with airy sour cream, filled with prunes and walnuts, covered with dark chocolate glaze. Everyone will like the cake, because... it plays on the popular, win-win and beloved combination of prunes and chocolate.

Ingredients for a cake with a diameter of 16-18 cm

Biscuit

• Flour - 190 g;
• Soda - 1 tsp;
• Salt – 3/4 tsp;
• Cocoa - 40 g;
• Sugar - 220 g;
• Medium egg – 2 pcs;
• Butter - 90 g;
• Milk - 210 ml;
• Wine vinegar - 3/4 tbsp.

Cream

• Sour cream 22% - 350 g;
• Powdered sugar – 85 g;
• Butter – 40 g;
• Cream thickener – 1 sachet.

Filling

• Prunes – 40 pcs (200 g) + for decoration 30 g (8 pcs);
• Walnuts – 100 g + 10 g for decoration.

Glaze

• Butter – 50 g;
• Sugar – 2 tbsp;
• Heavy cream or sour cream – 5 tbsp;
• Cocoa without sugar - 4 tbsp.

How to make a cake

Chocolate cakes

1. Combine flour, soda, salt, sugar and cocoa. Mix.

2. Add egg, soft butter, milk and wine vinegar. Mix with a mixer until smooth.

3. Grease the mold with butter and sprinkle with flour. Pour in the dough. Bake at 180 C for 25-30 minutes.

4. Cool the finished cake first in the pan (10 minutes), then on a wire rack until completely cool. Wrap in film and refrigerate overnight.

5. In the morning, cut the whole cake into 3 even cakes.

Cream

1. Beat chilled sour cream until light foam with half the powdered sugar and cream thickener.

2. Beat soft butter at room temperature with the other half of the powdered sugar.

3. Combine both masses.

Filling

Fry the nuts in a frying pan and crush them with a rolling pin. Scald the prunes with boiling water, let stand for 5 minutes. Drain the water. Grind the prunes in a blender to small pieces.

Glaze

Combine all ingredients in a small saucepan and cook until combined and smooth.

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.

6. Place in the refrigerator to steep for several hours, preferably overnight.