Bakery products

Sour Cream Prune Cake


Ingredients for Making Sour Cream Prune Cake

For the test:

  1. 4 eggs
  2. Sugar (sand) 1 cup (capacity 200 grams)
  3. Vanillin 1 pinch (on the tip of a knife)
  4. Homemade sour cream (fat) 3 tablespoons
  5. Premium wheat flour 1.5 cups without a hill (capacity 200 grams)
  6. Potato starch 1 tablespoon (no slide)
  7. Baking soda 1/2 teaspoon or 5 grams
  8. Table vinegar 9% 1,5 tablespoons

For cream:

  1. Homemade sour cream (fat) 500 milliliters
  2. Icing sugar 250 grams

For assembly and decoration:

  1. Prunes 1, 5 cups or to taste
  2. Dark black chocolate 1.5 tiles or to taste and desire
  • Main ingredients: Prune, Sour cream, Flour
  • Portion10-12
  • World Cuisine

Inventory:

A glass (capacity 200 grams), a teaspoon - 2 pieces, a tablespoon - 2 pieces, a kitchen knife - 2 pieces, a cutting board - 3 pieces, paper kitchen towels, a deep bowl - 3 pieces, a refrigerator, a colander with a fine net, a sieve with fine mesh, oven, round non-stick baking dish - 2 pieces, kitchen scissors, baking paper, mixer, wooden kitchen skewer, kitchen oven mitts, kettle, stove, deep plate, pastry string, microwave, grater, plastic wrap, large flat dish, portioned plate.

Cooking sour cream cake with prunes:

Step 1: prepare the sour cream.


Of course, the main thing in this dish is sour cream, but it must be prepared correctly, as well as prepared in advance, and it is better to do this from evening to night. Set a colander with a fine mesh on a small bowl, cover it with a piece of dense fabric, put a thick dairy product on it and cover it with the edges of the material. We put the resulting construction in the fridge 12 hours or before use. During this time, the whey will separate from sour cream, drain into a bowl, and in the end we will get a perfectly thick mass, from which a fine dense cream will come out.

Step 2: prepare the baking dish and oven.


After half a day, you can start cooking, but first, with the help of kitchen scissors, cut out two circles of baking paper from a baking paper under a circle for round non-stick or heat-resistant baking dishes and put them one at a time on the bottom of each dish. Then turn on the oven on 180 degrees celsius and move on.

Step 3: prepare the dough.


In turn, beat each chicken egg with the back of the knife and send the yolks with proteins into a deep bowl. Pour a glass of granulated sugar there and place these products under the mixer blades. We turn on the kitchen appliance at medium speed and begin to whip everything to splendor, gradually increasing the speed of the machine as the mixture thickens, this process will take about 5-7 minutes.

When all the crystals have dissolved, the mass will turn white and increase in size by about 1.5-2 times, add 3 tablespoons of thick thick sour cream to it. We continue to mix everything, but at the lowest speed for 4-5 minutes.

Then we poison a pinch of vanilla and a tablespoon of potato starch in a bowl, from which the cake will turn out more magnificent. Then we turn off the mixer and with the help of a fine mesh sieve we begin to sift the right amount of wheat flour, preferably of the highest grade, into the aromatic mixture, but if there is none, the first one will do. We act gradually, adding this ingredient spoon after spoon, while mixing the batter.

When it is ready, we extinguish half the teaspoon of soda in 9-% vinegar in a semi-finished flour. Again, carefully loosen everything, divide the resulting mass into 2 equal parts and distribute them according to the prepared baking dish.

Step 4: bake the cakes.


After that, we check the temperature of the oven and, if it has warmed up, we put two containers with dough on the middle rack. Bake cakes for 35-40 minuteswithout opening the door, otherwise they may settle! Then we check their readiness with a wooden kitchen skewer. Just enter its end into each biscuit and get it. If the sticks left wet lumps of flour cake mix, we stand the basis for the cake in the oven 5-7 minutes or until baked.

Are the cakes ready? If so, then everything is simple, with the help of kitchen tacks, we rearrange the forms on cutting boards previously laid on the countertop, and allow their contents to cool slightly.

About after 15-20 minutes gently pry the pastry with a kitchen spatula, transfer it to the metal wire rack and leave it there until use.

Step 5: prepare the prunes.


We don’t lose a minute while the cakes are cooling, we are doing prunes and cream. We put on a medium fire a kettle with purified water. Then thoroughly rinse the half-dried fruit, put 6-8 fruits to the side for decoration, send the rest to a small clean bowl and pour boiling water so that it covers completely. We withstand prunes in this form for 10-12 minutes. Then rinse again, dry with paper kitchen towels, put on a cutting board, shred with thin strips, cubes or pieces of arbitrary shape up to one centimeter thick and transfer to a small plate.

Step 6: prepare the cream.


Now we get sour cream from the refrigerator. We shift it into a deep bowl and add all the icing sugar there. We put these products under the mixer blades and beat them at the highest speed until a thick, stable hat is formed, each process takes a different time, it all depends on the power of the kitchen appliance.

The cream is ready! At this stage, you can add chopped prunes to it and mix everything again, or use pieces of fruit when the cake is going to be collected, the second option is preferable for me, and you choose the one that you like best, in principle, it will not affect the taste of the finished dessert.

Step 7: collect the sour cream cake with prunes.


Each of the cooled cakes is divided across into 2 round cakes of equal thickness, this can be done in several ways, for example, using a confectionery string or a special knife or another suitable kitchen appliance. After that we send one of the bases to a large flat dish, grease it with a generous portion of the cream and distribute the prune slices on it.

Then we put the second crust on top, treat it with a sour cream mixture, dried fruits and also act with all the others until they end. Then coat the cake with the rest of the cream and decorate. How to decorate this delicious dessert depends on your desire, I used plain black chocolate, it is very simple. We melt half of the tile in any convenient way, for example, in a microwave or in a water bath, and grind the rest on a fine grater.

With a liquid brown mixture, we make a grid on the surface of the dessert through a pastry syringe or a bag with a small cut hole. Crush the sides of the cake with chocolate chips, decorate it with the remaining prunes, tighten with plastic wrap and set in the refrigerator for impregnation. This is a treat best eat the next day after the biscuit and prunes are well soaked in a velvety sour cream.

Step 8: serve the sour cream cake with prunes.


Sour cream cake with prunes after cooking, insist in the refrigerator for 6-7, and preferably 12-17 hours. After that, it is served on a large flat dish or in portions on plates as a gorgeous festive dessert.

Such sweetness does not need any additions, unless, incidentally, there will be a good company and fresh only brewed tea, coffee or warm milk. Cook with pleasure and enjoy delicious food!
Enjoy your meal!

Recipe Tips:

- if desired, while whipping the cream in the mixture, you can add a couple of drops of liquid vanilla extract or fruit or berry essence;

- very often, instead of baking soda, a baking powder for dough is used, the amount of ingredients indicated in the recipe requires 2 teaspoons without a slide;

- sometimes one cake is baked with the addition of cocoa, and the other without it or with crushed nuts. When forming a cake, the cut basics alternate;

- it’s better not to replace sugar powder with anything, it is very qualitatively soluble in sour cream and, unlike granulated sugar, we do not leave crystals in the milk product;

- the decor for the dessert is not essential, you can decorate it with other favorite treats, for example, ground nuts, crumbs from cookies or waffles.