Sour Cream and Prune Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
The most important thing is to be patient while it soaks; it's best to leave it overnight or at least for three hours.
Ingredients
- Activated Baking Soda - 1 teaspoon
- Vanilla salt - 0.4 oz
- 20% Sour Cream - 21.2 oz
- Pitted Wild Apricots - 4.2 oz
- Chocolate eggs - 2 pieces
- Condensed Milk - 1 can
- Wheat Flour - 1 cup
- Powdered Sugar - 5.3 oz
Step by Step guide
Step 1
Beat the eggs, add the condensed milk, and gradually mix in the flour, one tablespoon at a time. Add the baking soda and vanilla.
Step 2
Pour the batter into a greased baking pan (you can dust it with flour). Place it in the oven and bake at 356°F for about half an hour.
Step 3
Remove from the oven and cut into three layers.
Step 4
While the layers are cooling, prepare the cream.
Step 5
Whip the sour cream with powdered sugar and add the prunes at the end. Mix the prunes in with a spoon.
Step 6
Carefully spread the cream on the cooled layers.
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