Caprice cake with prunes
Composition / ingredients
10
servings:
Cooking method
1. Take ripe, high-quality pitted prunes and soak them in warm water for 15 minutes.
2. Break the eggs into a deep bowl and use a mixer to beat them with sugar until the mass turns white and a lush foam begins to form. We introduce sour cream, mix and pour out the flour mixed with baking powder.
3. Dry the prunes and cut them into pieces, and chop the nuts with a blender. Divide the dough in half, add prunes to one, and chopped nuts to the other.
4. Bake first one part, then the other at 180 degrees for 15-20 minutes.
5. Mix the ingredients for the cream and beat well until the sugar dissolves.
6. We take out the cakes as soon as they cool down, liberally smear with sour cream and sprinkle with chopped nuts.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Prunes - 227 kcal/100g
- Baking powder - 79 kcal/100g
- Chicken egg - 80 kcal/100g
