Cake with two creams, nuts and prunes
8 servings
60 minutes
This cake with two creams, nuts, and prunes is a true embodiment of Russian culinary tradition, combining tenderness, richness, and a light fruity tang. The base is an airy sponge cake soaked in two types of cream: the sour cream with nuts adds freshness and lightness, while the buttercream with condensed milk brings softness and sweetness. Walnuts add a crunchy texture, and prunes highlight the depth of flavor. This cake is the perfect treat for family celebrations and cozy evenings. Each spoon reveals a wealth of flavors, and the decoration of coconut flakes and nuts gives it an exquisite look. Enjoy!
1
Whisk the yolks with 2/3 of the sugar until fully dissolved.
- Sugar: 375 g
2
Whip the egg whites separately with salt and the remaining sugar.
- Chicken egg: 6 pieces
- Rock salt (halite): pinch
- Sugar: 375 g
3
Mix the whites with the yolks without whipping.
4
Add flour and mix again.
- Wheat flour: 175 g
5
Bake in a preheated oven at 150 degrees for 40 minutes.
6
Remove the baked cake from the mold, cool it down, and cut it in half.
7
Prepare cream No. 1. Whip sour cream with sugar and vanilla sugar. Chop 12 nuts and add to the cream.
- Sour cream: 200 g
- Sugar: 375 g
- Vanilla sugar: 60 g
- Walnuts: 20 pieces
8
Prepare cream No. 2. Whip the butter, gradually adding condensed milk and vanilla sugar.
- Butter: 200 g
- Condensed milk: 1 jar
- Vanilla sugar: 60 g
9
Spread Cream No. 1 on the first layer and cover it with the second layer.
10
Spread cream No. 2 on the second layer and coat the sides of the cake.
11
Decorate the cake with coconut flakes, halves of nuts, and prunes.
- Desiccated coconut: to taste
- Walnuts: 20 pieces
- Pitted prunes: 20 pieces
