Nutty Prune Sour Cream Cake

A very tasty cake for any occasion! Very often this cake is prepared on chocolate biscuits. But, in my opinion, it turns out tastier if you prepare it from two types of sponge cake — light and dark. The taste is brighter and the cut is more interesting. Try it!
cook time: 24h
Zoe Kendrick
Nutty Prune Sour Cream Cake

Nutrition Facts (per serving)

296
Calories
15g
Fat
35g
Carbs
6g
Protein

Ingredients (10 portions)

For the biscuit:

Eggs 8 pc
Sugar 240 g
Wheat flour 240 g
Soda 0.5 tsp
Vanillin 1 g
Cocoa 3 tbsp

For filling:

Prunes 250 g
Walnuts 150 g
Sour cream 500 g
Powdered sugar 150 g

For decoration:

Heavy cream 250 g
Powdered sugar 100 g

Recipe instructions

Step 1

Step 1
To prepare the sponge cake, combine the eggs with sugar and beat them for a few minutes until a fluffy, light mass is obtained. The mass should increase in volume several times. In order for the eggs to beat well, the bowl for them must be dry and fat-free.

Step 2

Step 2
Gently, using a whisk, stir the sifted flour with soda and vanilla into the fluffy egg mass. There is no need to stir for a long time. It is enough just to stir in the flour, but so that the mass remains fluffy. Pour half of the finished dough into a baking dish with a diameter of 20-22 cm.

Step 3

Step 3
Stir cocoa into the remaining dough.

Step 4

Step 4
Pour the chocolate dough into another mold of the same diameter. Place the molds in the oven, preheated to 180 degrees, for 30 minutes. Use your oven as a guide for the time.

Step 5

Step 5
For the filling, take the required amount of walnuts and chop them with a knife. There is no need to use a chopper. Pieces of nuts should be felt in the cake. Then fry the nuts in a dry frying pan for a couple of minutes until a characteristic smell appears. Donʼt forget to stir constantly. Transfer the roasted nuts from the hot frying pan to a plate to cool.

Step 6

Step 6
Pour boiling water over the prunes for 1 minute. Then drain the water and rinse it in cold water. Then chop the prunes a little. There is no need to soak it for a long time, as it will become soggy and lose its taste.

Step 7

Step 7
After baking, remove the finished biscuits from the mold, cool and cut each into 2 cakes.

Step 8

Step 8
To prepare the cream, combine heavy sour cream with powdered sugar and beat everything at the highest speed of the mixer for several minutes. The cream should become fluffy and tender. The higher the fat content of sour cream, the more stable the cream will be. But don’t use less than 25% sour cream — it simply won’t whip up.

Step 9

Step 9
Soak the biscuit cakes with sugar syrups or plain water. Coat the layers with sour cream and add prunes and nuts to the filling. Lightly press the filling into the cream. Assemble the cake, sandwiching the layers alternately — dark, light.

Step 10

Step 10
Assemble the cake and coat the top and sides with cream. Place the cake in the refrigerator for several hours to harden and soak. To decorate, whip the heavy cream and powdered sugar and smooth the entire top and sides of the cake. Decorate the cake according to the theme of your celebration. Enjoy your meal!

Additional rubrics

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