Sour cream-curd cake with prunes

Category: Confectionery
Sour cream-curd cake with prunes

Ingredients

sugar 120 g
flour 100 g
eggs 3 pcs.
potato starch 2 tbsp. l.
baking powder 1 tsp
soft curd 250 g
sour cream 20% fat 250 g
pitted prunes 200 g
gelatin 10 g
grated chocolate 50 g

Cooking method

  • step 1
  • Soak gelatin in 0.25 cups of cold water.
  • Put prunes in a bowl, pour 0.5 cups of warm water.
  • Beat eggs with sugar, add flour sifted with starch and baking powder, mix and pour into a round baking dish.
  • Bake in an oven preheated to 200 ° C for 20 minutes. Allow to cool without removing from the mold.
  • step 2
  • Cut the prunes into small pieces.
  • Strain the infusion, pour into gelatin and heat in a water bath until the gelatin is completely dissolved.
  • step 3
  • Beat sour cream with cottage cheese and sugar, add gelatin and prunes. Stir and place on the cake. Put in the refrigerator until it solidifies. Remove from the mold and sprinkle with chocolate before serving.

The dish is designed for

About 1.2 kg

Time for preparing:

40-50 minutes

Cooking program:

Oven 30 min 170 degrees

Note

The cake is perfect for children's parties. I have been doing it for a long time and simply in such variations that I didn’t even see the original version (just now, when I post it). Not everyone loves chernovsliv, so we can safely replace it with: dried cherries, dried plums, dried cranberries (pre-soaked), dried apricots, peaches, apricots, pineapples, bananas, nuts. I did it with all these berries and fruits, everything is delicious and tasty))

I have been collecting it, too, recently unconventionally, but as a cake "Plombir". I cover any pan, shape, bowl (an unusual shape is possible) with cling film, pieces 2.5 cm by 2.5 cm in size (when I cut it with a knife, and when I break it off with my hands) I dip it in cream and spread it out in random order. It freezes for 3-4 hours, you can leave it overnight, turn it over - the cake is ready, and even almost even already (under the mastic it is ALWAYS butter cream, otherwise it will flow, under the cream "Wet meringue" - too, it was a sad experience ...

In general, a cake for experiments !!!
Children and adults love !!! With enough gelatin (you can increase it a little), you can cut off pieces and make bulky cakes (Mice and cheese, for example).

Here's a cut!
Sour cream-curd cake with prunes

Ilona
Tanyush, that is, if I understood correctly under a wet meringue, also walk on it with butter cream?
Tanya650tta
Yes, definitely, otherwise I had such puddles after a night in the refrigerator, it's scary to look. It was a good time doing a new polish of Wet meringue.
Marusechka
Tan, once again, for the gifted ... If you do it in the classic version, under mastic, there will be no cake on top, just a frozen cream? And how does the oil fall on it?
And yet, if you cut it in pieces, just lay the fruit in the middle? And how to dip in cream, not for long? Doesn't it turn out dry?
Tanya650tta
Found in the internet ANOTHER photo (immediately start swearing ??? oh, I'm afraid ....), it is clearly visible that you can't put anything on the top layer. I did in an interlayer between biscuits, 3 cakes - 2 layers of cream. everything is fine under the "Wet meringue" smeared with butter cream.
in the "broken" version - dip the pieces so that they are covered with cream and that's it, put it as needed, you can creatively, in a checkerboard pattern) it doesn't get dry !!

Sour cream-curd cake with prunes
Ilona
Quote: Tanya650tta

Found in the internet ANOTHER photo (start swearing right away ??? oh, I'm afraid ....), it is clearly seen that you can't put anything on the top layer.
Aha, let's start! Tanya, insert, plz a link to the resource from which you downloaded this photo and then let it stay! Only the link is not direct, ok?

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