Prune Walnut Milk Cocoa Cake

A cake with a wonderful taste for your holiday. The cake filled with prunes and nuts is simply delicious. It is the roasted nuts that give it its unique aroma, so don’t skip this step. A delicious, tender and very aromatic cake that will not leave anyone indifferent!
cook time: 24h
Ruby Colston
Prune Walnut Milk Cocoa Cake

Nutrition Facts (per serving)

299
Calories
15g
Fat
36g
Carbs
6g
Protein

Ingredients (10 portions)

For the biscuit::

Eggs 4 pc
Sugar 220 g
Milk 160 g
Butter 80 g
Wheat flour 230 g
Cocoa 3 tbsp
Soda 0.3 tsp
Vanillin 1 g

For filling::

Prunes 300 g
Walnuts 150 g
Sour cream 500 g
Powdered sugar 150 g

Recipe instructions

Step 1

Step 1
To prepare the sponge cake, combine the eggs with sugar and beat them at maximum mixer power for several minutes until the whole mass becomes fluffy and airy.

Step 2

Step 2
While the eggs are beating, put the milk and butter on the fire. Bring the mixture to a boil until the butter completely melts. Sift the flour through a sieve and combine with soda and vanilla. Alternately add the hot milk mixture and flour mixture to the beaten eggs. Knead by hand, using a whisk, into a fluffy dough.

Step 3

Step 3
Prepare 2 baking dishes (20cm). Pour half the dough into one of them. Mix cocoa into the remaining dough. Pour the chocolate dough into another mold. Place both forms in the oven, preheated to 180 degrees, for 30-40 minutes.

Step 4

Step 4
Cool the finished biscuits and let them rest. Cut each sponge cake into 2 layers to make 2 vanilla and 2 chocolate.

Step 5

Step 5
For the filling, chop the walnuts with a knife and fry them in a dry frying pan. Stir constantly to prevent them from burning. Pour boiling water over the prunes for 5 minutes. Then drain the hot water and rinse the prunes themselves in running water. Then pat the prunes dry with paper towels to remove excess moisture. Cut each prune into 3-4 pieces so that the cake contains chopped prunes.

Step 6

Step 6
To prepare the cream, use sour cream with a fat content of at least 25%. Combine sour cream with powdered sugar and beat into a fluffy cream.

Step 7

Step 7
When assembling the cake, both types of sponge cake will alternate. Soak the biscuit with sugar syrup or plain water. Apply a little sour cream, spread prunes over the entire surface and sprinkle with walnuts.

Step 8

Step 8
So collect the whole cake.

Step 9

Step 9
Cover the top and sides of the cake with cream as well. Place the cake in the refrigerator for several hours until it is well soaked and hardened. Itʼs best to leave it overnight.

Step 10

Step 10
Everyone can decorate the finished cake according to their taste and capabilities. For minimal decoration, you can sprinkle the cake with sponge crumbs, ground nuts or grated chocolate. For a special occasion, you can decorate the cake with flowers or make an inscription. Enjoy your tea!

Additional rubrics

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