Biscuit cake with prunes
Description
Homemade treats for tea. A sponge cake is not just delicious, but also a real masterpiece! Yes, baking requires effort—there's no such thing as lazy sponge cake, unlike dumplings! I really love simple creams made from sour cream and sugar. In my opinion, it's just as good as custard cream. And prunes with nuts, as you understand, are the most fail-safe option. The baking is ready. Serve it at the table.
Instructions
- 1
Step 1
Beat the eggs with a glass of sugar. Add softened butter. Beat until smooth. Sift flour with baking powder. Gradually add the flour to the egg-butter mixture. Add a pack of vanilla flavoring for aroma. Beat thoroughly for 5–7 minutes.
- 2
Step 2
Divide the dough into two parts. I decided to make a two-colored sponge cake. Add cocoa to one half of the dough and beat again. Now it's time to bake. Take a pan, grease it with margarine or line with parchment paper. Bake the layers one at a time in the oven at 180°C for 30 minutes each. Once the sponge cake is ready, let it cool. Then cut both layers in half and optionally moisten with liqueur.
- 3
Step 3
Let's move on to the cream. Soak the prunes in hot water for 20 minutes. Chop walnuts or any other nuts with a knife, but not into crumbs. Take the sour cream and whip it together with a cup of sugar and vanilla.
- 4
Step 4
We assemble the cake. On the bottom layer, I placed a dark biscuit. On top of it, I sprinkled some of the nuts with prunes and poured sour cream cream over it. We repeat this for each biscuit layer.
- 5
Step 5
The top biscuit layer can be decorated however you like. It could be sour cream frosting with nuts and prunes, like mine, or whipped cream, dulce de leche, and many other options. Serve the cake chilled. Here's how it looks when sliced—simply wonderful birthday cake! Enjoy your tea time!