Description
A delicious pie stuffed with prunes and walnuts in a delicate cream cream. Moderately sweet, not cloying. Very tasty with a Cup of morning coffee or tea. The recipe for this found in their old records. With great pleasure I share with you this cake recipe, making your small changes. Help yourself!
Ingredients
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Margarine
125 g
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Brown sugar
0.5 cup
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Sour cream
0.75 cup
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Soda
0.5 tsp
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Flour
2 cup
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Salt
1 pinch
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Prunes
200 g
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Walnuts
0.25 cup
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Brown sugar
2 tsp
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Liqueur
1 Tbsp
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Sour cream
250 ml
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Sugar
0.5 cup
Cooking
Beat butter with cane sugar Demerara until fluffy mass. Add sour cream, soda, mix well.
Add the sifted flour and knead the dough. Preferably the dough chill in the fridge for 30 minutes by placing in a plastic bag.
Prunes chopped or crank through a meat grinder. If prunes are very dry, pour it first with hot water and let stand for a few minutes. I shredded the prunes in a food processor.
Nuts fry in a dry pan and grind. Nuts you can use any what is a good choice.
Nuts mix with prunes, 1-2 tsp Demerara cane sugar and liqueur.
The dough is formed into long rods, cut into pieces and roll out tortillas.
In the center of each tortilla put the filling and carefully stung, forming balls.
Balls to put on the laid baking paper baking sheet seam side down. Bake in a preheated 180 degree oven until slightly Golden. Cool.
Whip cream with sugar with electric mixer until thick. I take sour cream 25% fat, that is, without further manipulation, do not recline and do not strain. Sour cream at the beginning of the process of churning is liquid but then begins to thicken. On the blades it will not stick, but nothing wrong with that, it still hardens in the fridge.
Each bun dip into the cream and spread on the dish in random order. To decorate on your own. I sprinkled coconut flakes and pearl dragees. Put into the refrigerator overnight. Bon appetit!
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