Cake with Two Creams, Nuts, and Prunes
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
8
Description
Cake with Two Creams, Nuts, and Prunes
Ingredients
- Chicken Egg - 6 pieces
- Wheat Flour - 6.2 oz
- Rock Salt - a pinch
- Sour Cream - 7.1 oz
- Vanilla salt - 2.1 oz
- Butter - 7.1 oz
- Condensed Milk - 1 can
- Coconut flakes - to taste
- Walnuts - 20 pieces
- Pitted Wild Apricots - 20 pieces
- Sugar - 13.2 oz
Step by Step guide
Step 1
Beat the egg yolks with 2/3 of the sugar until fully dissolved.
Step 10
Spread Cream #2 on the second layer and coat the sides of the cake.
Step 11
Decorate the cake with coconut flakes, halved walnuts, and prunes.
Step 2
In a separate bowl, beat the egg whites with salt and the remaining sugar.
Step 3
Gently fold the egg whites into the yolks without beating.
Step 4
Add the flour and mix again.
Step 5
Bake in a preheated oven at 302°F for 40 minutes.
Step 6
Remove the finished cake layer from the mold, cool, and cut in half.
Step 7
Prepare Cream #1. Whip the sour cream with sugar and vanilla sugar. Chop 12 walnuts and add them to the cream.
Step 8
Prepare Cream #2. Whip the butter, gradually adding the condensed milk and vanilla sugar.
Step 9
Spread Cream #1 on the first cake layer and cover with the second layer.
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