Sour cream cake with prunes

Cakes on condensed milk, sour cream and prunes - delicious! As a child, my mother cooked cakes with cakes based on condensed milk a couple of times - I liked such cakes much more than ordinary sponge cakes. In this recipe, despite the presence of a whole jar of condensed milk in the dough, the cakes are not very sweet, although not as airy as sponge cakes. But sour cream impregnates them very well.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Dough:

Condensed milk

380

Flour

150

Eggs

Baking powder

Filling:

Prunes

100

Cream:

Sour cream (25-30%)

500

Sugar

100

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 20 % 11 g

Carbohydrates 69 % 38 g

268 kcal

GI: 13 / 8 / 79

Step-by-step cooking

Cooking time: 2 h

Step 1:
Dough.
Step 2:
Combine eggs with condensed milk and beat until fluffy.
Step 3:
Pour in the flour sifted with baking powder and beat again.
Step 4:
Pour the dough into a greased baking dish (⍉ 20-22 cm). Bake for 25-30 minutes at 180 ° C.
Step 5:
Cool the finished cake and cut it lengthwise into 4 parts.
Step 6:
Filling.
Step 7:
Pour boiling water over the prunes and leave for 5 minutes.
Step 8:
Then drain the water and cut the prunes into small pieces.
Step 9:
Cream. Combine sour cream, sugar and vanilla sugar. Beat until fluffy and the sugar is completely dissolved.
Step 10:
Combine sour cream, sugar and vanilla sugar.
Step 11:
Beat until fluffy and the sugar is completely dissolved.
Step 12:
Assemble the cake: smear the bottom cake with sour cream, spread the pieces of prunes on top.
Step 13:
Repeat layers.
Step 14:
Smear the top and sides of the cake with cream.
Step 15:
Put the cake in the refrigerator overnight for impregnation.

Instead of cakes on condensed milk, you can bake ordinary sponge cakes.

When whipping, sour cream turns out to be more liquid. It is good to smear cakes with such sour cream - the cream will soak them well. But before smearing the top and sides of the cake, so that the cream lies flatter and does not drain, it is better to send it to the refrigerator for 20 minutes.