Sour cream cake with prunes and nuts
Description
Delicious baked goods for the whole family. I'll say right away that the sponge cake turns out fluffy and moist, not dry. The entire tenderness of the cake is perfectly complemented by sweet prunes and piquant walnuts. I strongly recommend using soft, fresh prunes. If they are a bit tough, then before adding them to the cake, soak them in boiling water for about 5 minutes. By the way, the filling can be replaced, for example, with almond flakes and liquid caramel. Experiment Serve cooled or slightly warm.
Instructions
- 1
Step 1
For the batter, beat the eggs with sugar.
- 2
Step 2
Pour in the hot mixture of milk and butter and add the sifted flour with baking soda. Mix gently.
- 3
Step 3
Place the prepared dough in a baking dish and put it in the oven, preheated to 180 °C, for 50–60 minutes.
- 4
Step 4
Cool the finished sponge cake and cut it into 2–3 layers.
- 5
Step 5
For the cream, whisk the full‑fat sour cream with powdered sugar.
- 6
Step 6
Spread each layer with cream, topping it with chopped prunes and nuts.
- 7
Step 7
Thus assemble the cake. Place it in the refrigerator for a few hours, or better yet overnight, so that it soaks through.
- 8
Step 8
Decorate the finished cake to your liking.