I will say right away that the biscuit turns out to be lush and juicy, not dry. All the tenderness of the cake is ideally set off by sweet prunes and spicy walnuts. I highly recommend using soft, fresh prunes. If it is harsh, then before adding to the cake, pour boiling water over it for 5 minutes. By the way, the filling can be replaced, for example, with almond petals and liquid caramel. Experiment!
Appointment: For lunch / For dinner / For children / For dessert / For a banquet table / Birthday / Anniversary
Main Ingredient: Fruits / Dried Fruits / Prunes / Nuts / Dough / Sponge Pastry / Walnuts
Dish: Baking / Cakes / Sweet
Geography of cuisine: Russian cuisine
- Egg - 4 Pieces
- Sugar - 200 Grams
- Butter - 90 Grams
- Milk - 150 Grams
- Flour - 230 Grams
- Soda - 1/3 Teaspoon
- Sour cream 30% - 500 grams
- Powdered sugar - 200 Grams
- Prunes - 300 Grams
- Walnuts - 150 Grams
How to make "Sour cream cake with prunes and nuts"
Beat eggs with sugar for dough.
Pour in hot milk and butter mixture and add flour sifted with baking soda. Mix gently.
Put the finished dough in a baking dish and place in the oven preheated 180 degrees for 50-60 minutes.
Cool the finished biscuit and cut into 2-3 cakes.
For the cream, whisk the creamy sour cream with powdered sugar.
Grease each cake with cream, putting chopped prunes and nuts on top.
So collect the cake. Put it in the refrigerator for a few hours, or better overnight, to soak it.
Decorate the finished cake to your liking. Enjoy your tea!