Description
The recipe for this cake were found by me in the magazine "Our" №2, 2011. A big thank you to the author Andreeva Tatiana. The cake turns out very tasty, moist and does not require much time for cooking. Perfect for novice cooks.
Ingredients
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Chicken egg
5 piece
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Sugar
350 g
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Flour
200 g
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Leavening agent
0.5 tsp
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Cocoa powder
1 Tbsp
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Sour cream
500 g
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Walnuts
100 g
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Prunes
200 g
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Gelatin
1 Tbsp
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Water
150 g
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Syrup fruit
2 Tbsp
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Glaze
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Cream
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Vegetable oil
Cooking
For cake, beat the whites, add 200 gr of sugar, the yolks, whisk again. Combine flour, baking powder and cocoa and mix thoroughly. The form for the cake grease with vegetable oil and heated in the oven, pour the dough. Bake for 20 – 30 min.
While baking the sponge cake, finely chop the prunes. Nuts fry in a dry pan and grind with a rolling pin.
The sponge is ready.
With the cooled cake cut the top (about 1 cm), take out the crumb, leaving a bottom and wall thickness of 1 cm
Prepare the cream. Gelatin pour 100 grams of water, leave to swell for 20 minutes (use the instructions on the package, since time may be different depending on the manufacturer) and heated until fully dissolved (do not boil!). Whisk sour cream with sugar (150 g), add the nuts, prunes, gelatinous mass and crushed biscuit crumb.
Dipping mix 50 grams of boiled water and 2 tablespoons of any fruit syrup. Quite a bit will propities the cake and cut off the top, spread the cream on the bottom cake.
And cover with cut top.
Cover the cake with chocolate icing. For the glaze I mixed 2 tbsp butter, 3 tbsp sour cream, 5 tbsp sugar, 2 tbsp cocoa and boiled to dissolve the sugar. You can use any other glaze.
Decorate as prompts fantasy. Immediately say, that in the decoration of cakes I'm not an expert, so not quite...
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