Biscuit cake with prunes and walnuts

So, the preparation of this delicious homemade cake will begin by making a biscuit with walnuts. To do this, we will need the following ingredients: wheat flour (of the highest or first grade), medium -sized chicken eggs, sugar, peeled walnuts (120 grams is a complete glass with a top of 250 milliliters), natural honey, baking powder of dough, as well as very little oil to lubricate the shape. You can use any refined plant or take cream — it does not matter.

First of all, we sort out the peeled walnuts (carefully examine the presence of partitions, pieces of the shell and remove them, since even one small fragment, getting to the tooth, ruins all the pleasure of dessert) and chop them. Nuts do not need to be turned directly into the crumb — tangible pieces should remain.

You can chop the nuts with a knife or use a blender (pulsating mode is best suited).

In a separate bowl, connect crushed nuts, as well as sifted wheat flour mixed with baking powder and pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). Mix everything thoroughly so that all components are evenly distributed along the dry mixture.

Following you need to beat egg whites with sugar. To do this, at first we wash the chicken eggs and wipe them with a towel or napkins dry. Then we separate the proteins from the yolks — it is most convenient to carefully break the eggs into a bowl, and then reach the yolks with your hand. Just break the eggs on a flat surface, and not about the edge of the bowl — so you will not damage the yolks. Beat 5 egg proteins with 50 grams (take from the total amount specified for the biscuit) sugar to stable, so -called solid peaks. That is, the protein mass should be perfectly kept in shape even when the bowl is turned over. I wrote in great detail about how to whip the proteins with sugar in the recipe for the French Meringue, so if interesting, I ask me to be mercy here.

We transfer the egg yolks into another dish, add the remaining 130 grams of sugar and two tablespoons of natural honey to them. If you are allergic to this product, you can not use honey, but thanks to it, the finished biscuit gets an amazing aroma, taste and color.

Beat everything with a mixer or a whisk until the thick and completely uniform mass is obtained, which will increase in the amount of 4 times from the initial, and the sugar in it will dissolve almost completely. By consistency, it resembles condensed milk with sugar or sour cream 20% fat.

Add a dry mixture from a step 4 (flour, nuts, baking powder and vanillin) to a yolk base and about a fifth of whipped proteins.

We mix everything thoroughly until smooth — at this stage it is allowed to use even a mixer, although with the help of the spatula everything turns out quickly and easily. Then, in 4 calls, we introduce whipped proteins into the dough, interfering them with a spoon or spatula with folding circular movements. That is, starting from the center of the bowl, we draw a spatula along the bottom, go to the wall of the dishes and repeat the movement again. In no case do not use the mixer, otherwise besiege proteins and lush biscuit you definitely can’t see. By the way, some cooks advise to mix the biscuit dough with my hand, but I tried it a couple of times and I did not like it.

The result is a airy and stable biscuit dough with small pieces of walnut.

The baking dish (with diameter is preferably 20-22 centimeters) lubricate with a small amount of any culinary fat. We lay out a biscuit dough into it and level it with a spoon or spatula. I am traditionally a biscuit bee in a slow cooker. I have Scarlett (Scarlett SC-411). The power of this multicooker is 700 watts, the volume of the bowl is 4 liters.

In the preheated oven, we prepare a biscuit with walnuts at 180 degrees for about an hour (focus on your oven and check on a dry beam). In a slow cooker, I cook this biscuit for 75 minutes in baking mode. The finished biscuit will rise perfectly and will not fall.

We take it out of the bowl using an insert for cooking steam and completely on it and cool the baking. In general, for the preparation of cakes, the biscuits are customary to withstand at least 8-10 hours so that they cut well, do not crumble, and when impregnating the dough is not grinding and does not turn into porridge. I kept my biscuit for a day (at room temperature, I just covered it with gauze), as it baked it in advance, but you can let him stand for 3-4 hours if you are in a hurry.

While the biscuit is exhibited, we will prepare a very tasty sour cream. For him, we will need the following ingredients: sour cream is fatter (I have 26%, but it will be even better), boiled condensed milk, not dry cottage cheese (I have 5%, but absolutely any fatty is suitable) and prunes without bones.

For a cream, you just need to mix everything except prunes, until smooth. If you want, you can wipe the cottage cheese through a sieve — then it will be more tender. I break through everything in a food combine with a nozzle of a metal knife. It is very good to make it a submersible blender — the cream will be directly silk.

The result is such a homogeneous mass of cream shade. The fatter you take the products, the thicker the cream.

The prunes need to be washed and wrapped in steep boiling water for 10 minutes. After that, drain the water, and dry the prunes. If you have prunes with bones, just remove them.

Cut it into small pieces and add it to the cream. Mix everything — the filling for the cake is ready.

We cut a biscuit with walnuts along 3 cakes. To do this, it is most convenient to make cuts on the sides of the biscuit with a knife, and then cut the biscuit itself with a thread or fishing line. It turns out absolutely evenly and very carefully.

Since our cream will be liquid (we need it), it is best to glorify the cake on the grill. We take one cake and put it with the cut side up.

We generously apply the cream, not forgetting to evenly distribute pieces of prunes evenly. The cream will drain, so put a wide dish under the grate. Give the cream for about 5 minutes to absorb, collect the remains from the dish and apply again to the cake. Due to this consistency of the cream, the cakes will be perfectly saturated and will be very juicy.

Thus, lay down three cakes, also lubricating the sides of the cake. The cream turns out a lot, but do not worry — everything is calculated. Due to the fact that the serum will depart from sour cream and cottage cheese, the cakes will be soaked with it, and the cream itself will compact between them. Put the workpiece in the refrigerator (we need to grab the cream) while the chocolate icing on sour cream will be prepared.

For the glaze, take the sour cream of any fat content, an unsweetened cocoa powder, granulated sugar and a little butter. Cocoa choose high -quality, since not only the taste of the finished glaze, but also the color saturation depends on this.

Pour sugar and cocoa powder into a small saucepan or saucepan. Mix everything.

Add sour cream of any fat content.

And finally, we put a couple of tablespoons of butter at room temperature.

Mix everything and put the saucepan on a small fire.

Constantly stirring, prepare the icing, not bringing to a boil. It is important not to overheat it, so sour cream will curl up and a homogeneous smooth mass will not work. The finished glaze is thick and not liquid, it should not be very hot — it is enough to bring it to such a temperature so that sugar and oil melted.

Immediately cover our cake with chocolate icing, generously coating the top and sides. If you do not like when there is a lot of glaze in the cake, you can reduce all the necessary ingredients for its preparation by a quarter.

We decorate the finished cake, as fantasy will allow. I didn’t invent anything, but sprinkled the cake on top with chopped walnuts. Before serving, the cake needs to be given a little more rest in the cold, so that the icing grabs — literally an hour.

And this is what a biscuit cake with prunes and walnuts in the context look like. By the way, it is perfectly cut, does not break and does not crumble.

Once again with the spring holiday you, dear girls! Mutual love to you, boundless happiness, mutual understanding, health and good luck!