French-style prune cake
8 servings
70 minutes
French-style prune cake is an exquisite dessert infused with the elegance of French cuisine. Its origins trace back to traditional Brittany pies, where prunes were often used to create a rich flavor. Tender layers made with honey and butter harmoniously blend with a light cream based on sour cream, cognac, and powdered sugar. Prunes add a subtle fruity tartness, while nuts provide a pleasant texture. This cake is perfect for leisurely tea times and festive occasions, revealing a rich palette of flavors with each bite. A magnificent treat reminiscent of warm evenings in cozy French cafes.
1
Whip the egg whites separated from the yolks with a pinch of salt until stiff peaks form. Add sugar, honey, baking soda, and soft butter, and whip. Gradually add sifted flour and mix the dough with a spatula.
- Chicken egg: 2 pieces
- Sugar: 0.5 glass
- Honey: 2 tablespoons
- Baking soda reacted with acid: 0.5 teaspoon
- Butter: 250 g
- Wheat flour: 1.5 glass
2
Divide the dough into 3-4 parts. Place one part of the dough in a baking paper-lined mold and flatten it. Send the mold to a preheated oven at 180 degrees for 10-15 minutes. Bake all layers this way.
3
To prepare the cream, beat soft butter with egg yolks and powdered sugar. Gradually add sour cream and alcohol (whiskey, rum, or cognac).
- Butter: 250 g
- Chicken egg: 2 pieces
- Icing sugar: 0.5 glass
- Sour cream 25% fat: 1 glass
- Cognac (brandy): 1 tablespoon
4
Chop the prunes that have been soaked beforehand. Spread cream thickly on one layer, sprinkle with prunes and nuts, cover with the second layer, and assemble the cake this way. Sprinkle the top with prunes and nuts.
- Prunes: 150 g
- Crushed walnuts: 1 glass
