Sponge cake with prunes and walnuts: a recipe, cooking features and reviews
Almost every one of us is well acquainted with the taste of sponge cake with prunes and walnuts. This delicate gourmet dessert is prepared according to several different recipes. The most interesting options will be considered in today's publication.
Bake a lush sponge cake is not as difficult as many inexperienced mistresses think. The dough usually contains sugar, eggs and flour. In some cases, the last ingredient is partially replaced by starch. To give the finished product an unusual flavor, vanillin, orange, lemon or rum essence are often added to the dough.
Before you start beating eggs, they are recommended to cool. In proteins you can add a couple of drops of lemon juice, in the yolks - a pinch of salt.Many young housewives mistakenly inject baking soda into the biscuit base. It is absolutely impossible to do this, because the pomp of homemade cake with walnuts and prunes is easily achieved due to air bubbles, which are formed as a result of prolonged beating of eggs. In order to avoid lumps of dough in the finished product, it is necessary to pour flour into it gradually.
So that the freshly baked cake is not a donkey, it cannot be immediately removed from the oven off. Let him stand at least half an hour in it with the door open. To bake biscuits easily removed from the form, you must use foil or oiled parchment.
According to the following technology, a very magnificent dessert with a light and delicate structure is obtained. The sweetness of the cake is successfully combined with sourish, slightly smoked dried fruit, creating a truly unforgettable taste. The recipe for chocolate cake with prunes and nuts suggests the presence of a specific grocery set, so make sure in advance that at the right moment you have at hand:
- 6 chicken eggs.
- 200 grams of flour.
- 100 g of cocoa.
- 400 grams of sugar.
- 300 milliliters thick sour cream.
- 200 grams of boiled condensed milk.
- 150 g of prunes and shelled walnuts.
Start cooking cake with walnuts and prunes, a step-by-step recipe that can be viewed in today's article, you need to bake the base. Pre-cooled eggs are divided into proteins and yolks. The first whipped in a dense foam, the second is combined with sugar and also treated with a mixer. Then the protein mass is gently injected into a bowl of sweet yolks and begin to slowly pour cocoa and sifted flour. Half of the resulting dough is spread in a heat-resistant form, greased with butter, and baked at one hundred and seventy degrees for half an hour. They also make a cake from the remaining mass.
After complete cooling of the biscuits, they are cut in half. As a result, you should have four approximately identical cakes. Each of them is coated with cream consisting of sour cream, boiled condensed milk, chopped nuts and chopped dried fruits. After that, the cakes are stacked on top of each other. After that, the dessert is decorated with chocolate chips and refrigerated.In order to make a homemade cake with prunes and nuts, the recipe of which is likely to be in your personal cookbook, turned out to be softer and more tender, it is left for a few hours to make it well soaked.
Option with butter
We offer you another interesting interpretation of a delicious homemade dessert. This option is slightly different from the previous one, so inspect the contents of your own refrigerator beforehand. This time it must be:
- 250 grams of flour.
- 4 eggs.
- 250 milliliters of sour cream.
- A pair of glasses of sugar.
- 250 grams of prunes.
- A glass of shelled walnuts.
- A standard pack of butter.
- 15 grams of baking powder.
- A bag of vanilla.
- 30 grams of cocoa.
This recipe for a cake with walnuts and prunes is designed for 8 servings. Therefore, if you expect the arrival of guests, you can not bake one, but several desserts.
Eggs are combined with half of the available sugar and beat well with a mixer. Then add soft butter there and mix until smooth. In the resulting mass is gradually poured flour, baking powder and vanilla. The finished dough is divided into two approximately equal parts and cocoa is added to one of them.Then from it bake cakes and cut each of them in half.
Since this recipe for a cake with prunes and walnuts suggests the presence of cream, it's time to start making it. To do this, combine the sour cream with the remaining glass of sugar and beat with a mixer. Each biscuit cake is coated with the resulting cream, sprinkled with chopped nuts and pre-steamed and chopped prunes. The top of the cake can be decorated with whipped cream or condensed milk.
Option with chocolate cream
Using this technology, it is possible to bake an airy biscuit with aromatic lemon impregnation relatively quickly. Delicate taste of the cake is perfectly in harmony with chocolate cream and dried fruit. Since this recipe for prunes and walnuts cake implies the presence of a specific food set, in advance make sure that you find in your home:
- 6 eggs
- 250 grams of sugar.
- 8 tablespoons of drinking water.
- 200 grams of flour.
- A pair of full tablespoons of starch.
- On a bag of vanillin and baking powder.
- A pinch of salt.
To prepare the impregnation you will need:
- 50 milliliters of lemon juice.
- 100 grams of sugar.
- 1500 milliliters of water.
Plus, this recipe for a cake with prunes and walnuts suggests the presence of cream. To make it in advance, prepare:
- 300 grams of sugar.
- A couple of tablespoons of starch (with a slide).
- 400 milliliters of cow's milk.
- A tablespoon of flour (with a slide).
- 300 grams of butter.
- 3 tablespoons of cocoa.
- 100 grams of prunes and walnuts peeled.
- A bag of vanilla.
Pre-chilled eggs are neatly divided into proteins and yolks. The first ones are salted and whipped until stable peaks appear, the second ones are ground with sugar and vanilla. Then in the yolks add the right amount of hot water, sifted flour, baking powder and starch. Squirrels whipped with salt are neatly mixed in there.
The finished dough is spread into a refractory plug-shaped form, lightly oiled, and removed in the oven. Bake a sponge cake at a standard temperature of no more than forty minutes. Brown and fully cooled cake is cut into three parts. Each of them is impregnated with syrup, boiled from water, lemon juice and sugar.
Now it's time to do cream.To prepare it, milk is poured into a thick-bottomed saucepan. Vanillin, sugar, starch and flour are also added there. All this is sent to the stove and boil over a minimum of fire, not forgetting to stir constantly. The resulting mass is removed from the hotplate, tinted with cocoa and cooled. In the almost finished cream add softened butter and beat well.
Each of the cakes grease the resulting chocolate mass, sprinkled with chopped nuts and chopped prunes. After that they are stacked on top of each other. The top and sides of the finished sponge cake are smeared with cream and decorated according to your own discretion. Before serving dessert on the table, it is kept in the refrigerator for at least eight hours.
Cake with prunes and walnuts: culinary reviews
Anyone who has tried to bake a similar dessert at least once, assures that the process of its preparation does not require any specific skills. It is extremely important to pay attention to the quality and freshness of the products used.
Depending on the recipe and plans of the culinary specialist, prunes can be cut into slices, chopped into strips or chopped to a puree state.The main thing is that the dried fruits complement the taste of the other ingredients. As for the cream, the majority of experienced housewives recommend the use of oil, boiled or sour cream version. They are best combined with delicate biscuit cakes and make them softer.