Plum Cake

To start, we prepare the dough. Combine the softened (but not melted) butter in a deep bowl, add sugar to it and beat with a mixer until smooth. Then we introduce the eggs, mix with a mixer.

Sift the flour into a separate bowl. To the liquid mixture, add soda, slaked with vinegar (you can replace it with baking powder), stir and add flour in small portions. Knead a dense, but plastic dough.

Divide the dough into 3 equal parts. We send two of them to the refrigerator, and start working with the third one.

Turn on the oven at 180 degrees to warm up and roll out the dough into a cake, according to the size of the future cake. Spread on a baking sheet lined with a silicone mat or parchment, prick with a fork and bake until ready (about 20-30 minutes). We control the process so that it does not burn.

While the base is baking, we prepare the filling. In each prune (pitted), stir the peeled walnut kernel. Divide the remaining 2 parts of the dough into equal 36 pieces. We roll out a circle from each of them, put prunes with nuts inside in the middle, wrap them according to the principle of a pie. A total of 36 blanks should turn out.

As soon as the base is ready, we take the baking sheet out of the oven, transfer the ready-made cake to a plate, and put the blanks with prunes in its place. We send it to the oven and bake for 35 minutes at 180 degrees.

Mix sour cream with sugar and thickener. Beat with a mixer to the state of cream. We start working at low speeds, gradually increasing them. Lubricate another hot cake base with a ready-made cream.

We take out the ready-made gingerbread fillings from the oven, let them cool down to a comfortable temperature. Each blank is dipped in sour cream and spread with a slide on top of the base. We send the cake to the refrigerator to cool down a little.

In a small saucepan, we cook the fudge. Combine sour cream, sugar, cocoa and butter. Bring the mixture to a boil, stir with a fork or whisk until smooth. Let it cool down a little.

We take the cake out of the refrigerator, pour it with fudge and leave it at room temperature overnight for soaking. In the morning, we take it out of the refrigerator, serve it to the table in a chilled form.

Bon appetit!