Many dishes acquire an interesting and peculiar shade due to the presence of prunes in them. A combination of sweetness with this sourish, slightly smoked taste of dense and fleshy berries give the royal splendor to the most diverse confectionery.
Cake with prunes - general principles of cooking
Prunes in cake recipes are used quite widely. It is a touch complementing the sweet and tender texture of the cake, working in contrast.
Recommendations regarding the preparation of cakes with prunes a little. It is used for cooking creams, fruit layer, decorating cakes. Depending on the intention of the pastry chef, the berries can be crushed to a puree state, cut into slices, straws. The main thing - the observance of the compatibility of texture and ingredients.
Recipe 1. Cake with prunes “Little Prince”
Composition:
For cake layers:
• 125 grams - sugar;
• 250 grams - sour cream;
• 400 grams - flour;
• 50 grams - cocoa;
• 5 grams - soda;
• 5 grams - citric acid;
• 20 grams - water (for quenching).
For cream:
• 280 grams - oil;
• 380 grams - boiled condensed milk;
• 200 grams - prunes;
• Vanillin to taste.
For the glaze:
• 200 grams - dark chocolate;
To decorate:
• 200 grams - peanuts;
• 20 grams - coconut chips.
Cooking Procedure:
Cooking cakes.
Combine sugar with sour cream. Sift flour with cocoa, sweet cream. Extinguish soda with citric acid dissolved in water. Knead the dough, but soft.
Divide the resulting dough into twelve parts. Parchment paper to close the bottom of the form. Heat the stove to two hundred degrees.
Alternately, thinly roll out 12 pieces on parchment, in shape. We bake in the oven for about three minutes.
Cream.
Pre-soaked prunes grind in a blender. Beat butter up to white. Boiled condensed milk is added to the oil in small pieces. At the end of whipping combine the creamy mass with chopped prunes. Formation.
Cakes grease cream with prunes. We set to freeze in the refrigerator for about thirty minutes. Meanwhile, do not very finely chop the roasted peanuts. Melt chocolate in a water bath.
Fill the cake with icing evenly. On the side distribute peanuts. Top decorate with coconut flakes. Return to the refrigerator for another sixty minutes.
Recipe 2. Cake with prunes “Snowball”
Composition:
On the cake:
• 150 ml - water;
• 75 grams - butter;
• 230 grams - flour;
• 3 pcs. - eggs;
• 5 grams - salt.
On cream:
Cream number 1.
• 200 grams - condensed milk;
• 220 grams - butter;
• 180 grams - dark chocolate;
• 150 grams - prunes;
• Add vanillin, if desired.
Cream number 2.
• 250 ml - confectionery cream (not less than 25% fat);
• 5 grams - cream stabilizer.
To decorate:
• 150 grams - prunes;
• 25 grams - chocolate chips.
Cooking Procedure:
Cooking cakes.
Bring water to a boil, salt and add butter. Sift flour into boiling water with vigorous stirring. Brew so that the dough "departed" from the walls of the container. Leave to cool to 40 - 50 degrees. Add the eggs, then knead the dough until smooth.
Pastry bag filled with dough. Attach a large nozzle. For this operation, use the "asterisk". Squeeze the dough out of the bag in a spiral on a parchment-lined baking tray so that the distance in the gap is approximately 1.5 - 2 cm. The total diameter of the spiral circumference should be no more than 22 cm. Change the nozzle to an “asterisk” of medium size. From the bag squeeze the remaining dough in the form of sticks, no longer than 3 cm.
Put bake in a preheated oven. We bake at a temperature of 220 degrees for ten minutes. After that, reduce the temperature to 180 degrees Celsius, and leave to bake until done.
Cream №1.
Steamed prunes chop with a blender.
We take the softened butter, and whisk until white consistency, then add condensed milk. Melt the chocolate. Add it to the total mass with chopped prunes. Mix until smooth using a mixer. Cream number 2.
Beat cream with a stabilizer until resistant peaks.
Formation.
Fill the circumference of the spiral and the sticks with the No. 1 cream pastry bag using a long and thin nozzle.
In the middle with the use of pastry bag form a small cone of cream number 2.
On the cone, from whipped cream, gently lay out the sticks filled with cream number 1.
Decorate on top of the cake with the remaining No. 2 cream, in the form of shaped peaks, and distribute the prunes between them. Rub on top with chocolate. Chill.
Recipe 3. Truffle cake with “Venice” prunes
Composition:
For the cake:
• 150 grams - flour;
• 150 grams - sugar;
• 2 pcs. - eggs;
• 10 grams - baking powder;
• 120 grams - cocoa;
• 90 ml - milk;
• 110 ml - boiling water;
• 50 grams - vegetable oil;
• Sugar vanilla to taste.
For cream:
• 400 grams - dark chocolate;
• 500 ml - pastry cream 50%;
• 50 ml - rum;
• 300 grams - prunes.
To decorate:
• 20 grams - cocoa;
• 3 pcs. - prunes;
• 3/4 of the walnut kernel;
• 50 grams - milk chocolate chips;
• A couple of fresh mint leaves;
• 5 grams - powdered sugar.
Cooking Procedure:
Cooking cake.
In a multicooker container, mix the sugar with the eggs, then with the butter. Pour in the milk, knead the mixture until smooth.
Flour together with baking powder and cocoa sift. After adding boiling water to the slow cooker, set the baking mode to 45 minutes.
We reach the finished cake and let cool.
Cooled cake crumb.
Cream.
Steamed prunes for 20 minutes.
Boil the pastry cream and set aside. Melt chocolate crumb in warm cream. Beat 5 to 10 minutes. Put in the fridge for an hour.
Steamed prunes squeeze and dry on a napkin. Cut it into strips.
Add rum to chilled cream and beat for another 10 minutes, enriching with oxygen.
The third part of the cream mixed with prunes.
Formation.
The third part of the cream with prunes gently mixed with crumb from the cooked cake. We take a detachable form with a size of approximately 28 cm, cover the bottom with parchment, after cutting out the elements according to its size. Evenly and tightly lay out the mixture of crumb cakes and cream with prunes. The remaining cream is also evenly distributed over the surface of the resulting base. Leave in the fridge for a day, covered with cling film.
After the cake has stiffened, sift the cocoa over it with a sieve.
Melt the chocolate. Place the walnut kernel into prunes. Put prunes filled with walnut kernels on a platter and pour over chocolate. Let it freeze. After sprinkle lightly with powdered sugar.
At the center or edge of the cake lay prunes, garnished with several leaves of mint.
Recipe 4. Mood prune cake
Composition:
• 800 grams - cottage cheese 9%;
• 350 grams - fat cream;
• 300 grams - prunes;
• 250 grams - sugar;
• 250 ml - milk;
• 50 grams - gelatin;
• Vanilla optional.
To decorate:
• Whipped cream;
• 5 pieces. - prunes;
• 20 grams - chocolate;
• 20 grams - coconut chips.
Preparation Procedure:
Steamed prunes for 15 minutes.
We beat cottage cheese with sour cream to a smooth consistency, in a blender or food processor.
In a small part of the milk soak gelatin. The rest of the milk bring to a boil, adding sugar. In the cooled milk to room temperature with sugar, enter the gelatin mixture.
We mix sweet milk with gelatin with prunes and curd mass, leaving about 100 ml. Stir well again.
Cut the prunes into halves.
Spread half of the curd mass in a split form. Evenly distribute the halves of prunes in a circle, distribute the remaining mass.
Put prunes in diameter, cut into halves. Pour the rest of the milk. Set to freeze for two hours in the refrigerator.
Remove the finished cake from the detachable form. Randomly decorate the sides and side with whipped cream, grated chocolate and coconut chips.
Recipe 5. Cake with prunes “Lucciano”
Composition:
For the cake:
• 2 pcs. - eggs;
• 150 grams - sugar;
• 50 grams - cocoa;
• 380 grams - condensed milk; • 200 grams - sour cream;
• 300 grams - flour;
• 5 grams - soda;
• 50 ml - freshly squeezed lemon juice;
• 5 grams - salt.
For syrup:
• 20 grams - sugar or 1 tablespoon;
• 60 ml - water.
For cream:
Cream №1.
• 180 grams - butter;
• 300 grams - condensed milk;
• 50 grams - cocoa;
• Vanillin to taste;
• 200 grams - steamed prunes.
Cream number 2.
• 300 ml - sour cream;
• 100 grams - powdered sugar;
• 15 grams - gelatin;
• 50 ml - water;
• Vanillin to taste.
To decorate:
• Whipped cream;
• Chocolate chips.
Cooking Procedure:
Cooking cakes.
Sugar and salt, beat with eggs. Sour cream, condensed milk mix, sift into the mixture of flour and cocoa. Putting out the soda with lemon juice, add it to the dough. Mix thoroughly until smooth.
In a prepared detachable form, distribute the dough and bake at 200 degrees.
Let cool, not taking out of the form. Ready cake divided into 3 layers.
Cream №1.
Combine butter, cocoa powder and condensed milk, whipping cream with a mixer. Add vanilla. Prune cut in half and set aside to the side, before the formation of the cake.
Cream number 2.
Dissolve gelatin in water.
Beat the sour cream with powdered sugar until light foam with fine bubbles. Add vanillin and gelatin, continue beating for a few more minutes.
Syrup.
Dissolve sugar in water, cook for 5 minutes by constantly stirring. Let cool.
Formation.
Soak cakes with syrup. Lubricate all three layers of cake with cream No. 1, distributing prunes between them. Transfer to a detachable form. Pour the cream number 2. Leave for a couple of hours to set.
After carefully open the form and put it on the cake stand. Decorate with chocolate chips on the sides, and whipping cream on top randomly.
Recipe 6. Cake with an “Englishman” Prune
Composition:
For the cake:
• 340 grams - pitted prunes;
• 600 ml - coffee;
• 280 grams - flour;
• 10 grams - baking powder;
• 5 grams - soda;
• 220 grams - oils;
• 220 grams - sugar;
• 3 pcs. - eggs; • 200 ml - milk.
For cream:
• 280 grams - oil;
• 380 grams - condensed milk;
• 180 grams - dark chocolate;
• 250 grams - prunes.
To decorate:
• 100 grams - almond plates;
• 100 grams - white chocolate.
Cooking Procedure:
Cooking cakes.
Put prunes in brewed coffee and boil. Remove from heat and insist another 15 minutes. Drain coffee through a colander. Grind prunes with a blender.
Preheat oven to two hundred and twenty degrees. Rub the two baking molds with a small piece of butter and lightly flour with flour.
Sift and mix the flour and baking powder into a suitable container. In a separate bowl, mix the prune puree with milk.
Beat soft butter until creamy white. Then continue beating with the addition of eggs to a uniform consistency, adding mashed prunes in small portions. After mixing the mixture of flour and baking powder.
Divide the dough evenly into two forms. Bake for 35 minutes. If necessary, reduce the heat of the oven to 190 degrees and extend the baking time.
Check for readiness with a toothpick.
Cakes are taken out of the mold after complete cooling.
Cream.
Whip butter with condensed milk and chocolate heated on a water bath. Cut the prunes, and stir with the bulk. Leave in the refrigerator for an hour.
Formation.
Grind white chocolate on a grater. Smear cakes with cream. Decorate with almond nuts on top and white chocolate crumbs on the sides.
Recipe 7. Cake with prune “Kid”
Composition:
• 8 pcs. - thin pancakes;
• 350 grams - cottage cheese;
• 250 grams - prunes;
• 150 grams - raisins;
• 50 grams - coconut chips;
• 200 grams - sugar;
• 100 grams - white chocolate;
• 1000 grams - sour cream;
• 20 grams - gelatin;
• Vanillin to taste.
To decorate:
• 50 grams - chocolate;
• Mint leaves;
• Whipped cream.
Cooking Procedure:
Prune and raisins (separately) wash, then pour boiling water. Drain after 15 minutes. Gelatin put to swell. Beat cottage cheese with sugar (0.100 grams) and sour cream (0.250 grams). Chop the chocolate into small pieces. Add raisins to one half of the curd mass, and mix the other with chocolate and coconut flakes (0.025 grams). Prune cut lengthwise, in half.
For 4 pancakes to divide the curd mass with raisins, and the others with coconut chips and chocolate. Curd mass distributed around the circumference of pancakes. In the middle, split and lay out the prunes halves, then wrap them in a straw.
In a detachable form of twisted pancakes lay out in a spiral. Melt gelatin by heating in a water bath. Beat the rest of the sour cream with sugar and melted gelatin.
Pour into shape. Set to freeze for at least three hours.
Melt the chocolate in the microwave, make a cone out of parchment. Fill with melted chocolate. Spread mint leaves on a cake with prunes, then randomly squeeze out the melted chocolate in a thin stream.
Heat the knife in boiling water, hold around the circumference. Open the shape and gently shift to the stand. Decorate the sides of the cake with coconut chips.
Recipe 8. Cake with prunes “Pyramid of Echiopsis”
Composition:
On the dough for cookies "Nuts":
• 250 grams - oil;
• 400 grams - flour;
• 120 grams - sour cream;
• 125 grams - sugar;
• 10 grams - soda hydrated with lemon juice.
On the cake:
• 150 grams - liquid or melted honey;
• 5 pieces. - eggs;
• 200 grams - flour;
• 100 grams - oil;
• 2 grams - citric acid;
• Vanillin to taste.
On cream:
Cream number 1 (for “Nuts”).
• 0,380 grams - boiled condensed milk;
• 0,150 grams - oil;
• 0,250 grams - roasted peanuts;
• 0,250 grams - dried prunes;
• Baby with “Nuts”.
Cream number 2.
• 0.500 grams - cottage cheese;
• 0,300 grams - cream;
• 0,120 grams - honey.
To syrup:
• 0,110 grams - sugar;
• 0,280 ml - water.
To decorate:
• 0,120 grams - black chocolate.
Cooking Procedure:
Cooking cookies "Nuts".
Mix all ingredients until smooth. It should make the dough soft and not stick to your hands. Heat a special frying pan for baking "Nuts". Roll the dough into balls, approximately 2 cm in diameter. The baking form for “Nuts” may differ, so you need to adjust the size of the balls during cooking.
When all the "shells" baked, gently process the edges. Crumbs put in a separate bowl.
Cooking cakes.
Separate the yolks from the proteins. Add citric acid to proteins. Beat to steady peaks at high speed. When the whites are well whipped, add melted honey in small portions.
Beat the yolks with white butter. Connect with proteins. Sift flour into the resulting mass, and gently mix again.
Square baking tray measuring 30x30 cm, rub with butter and close the bottom with parchment paper. Spread the dough evenly. Bake in a preheated oven to 180 degrees for ten minutes.
Allow to cool completely, then separate the parchment paper from the cake. Cut the cake with a cross.
Syrup.
Pour water into the ladle and add sugar. Heat to boiling and cook for 5 minutes. Cool it down.
Cream №1.
Rinse prunes under running water and dry. Prune scrolls through a meat grinder. Grind peanuts in a blender or combine.
Beat the condensed milk with butter. Add ground peanuts, chopped prunes and crumbs left over from “Nuts”. Mix well.
Cream number 2.
Cottage cheese, cream and honey mix with a blender until smooth, smooth consistency. Leave in the fridge for 45 minutes.
Formation.
“Shelf nuts” immersed in syrup for three minutes. Fill with cream №1.
“Nuts” spread in the form of a pyramid (in the form of a cone), each layer to coat between the nuts with cream No. 2.
Cake, cut into four identical triangles soak the remaining syrup and put on the sides of the cone. Also gently smear with cream.
Dissolve chocolate on the steam bath. Make a “cornet”, fill it with chocolate and decorate the cake by painting the bricks.
Recipe 9. Cake with Mullen Rouge Prunes
Composition: For the cake:
• 3 pcs. - eggs;
• 0,080 grams - sugar;
• 0.125 grams - flour;
• Vanilla to taste.
On cream:
• 0,250 grams - confectionery cream (36%);
• 0,002 grams - stabilizer for pastry cream;
• 0,120 grams - dried prunes;
• 0.100 grams - almonds.
To decorate:
• 0,400 grams - meringues.
Cooking Procedure:
Cooking cake.
Separate the whites from the yolks. Whipped whites in clean and dry dishes. In another bowl, beat the yolks, combining them with sugar and vanilla. Combine both egg masses and gently, sift flour into beaten eggs through a sieve, while mixing the dough with a spoon. We spread the dough in the prepared detachable form and put in a heated oven to 180 degrees. Bake the cake without opening the oven until it is fully cooked. Remove the finished biscuit from the mold after cooling.
Cream.
Beat cream until steady peaks, adding a fixative. Optionally add to the cream perfume "amaretto". Gently mix the creamy mass with almond flakes and small chips of dried prunes.
Formation.
Cool down the biscuit soaked with syrup cake. We lay out alternately a layer of meringues and a layer of cream with almonds and prunes. The top layer is meringue.
Prune Cake - Tricks and Tips
• When using nuts when baking, they must be dried or roasted in a heated frying pan or in the oven. It is possible to store nuts for a long time in a tightly closed container, on the bottom shelf of the refrigerator.
• Bake sponge cakes until a blush appears.
• Do not allow the oven to open during baking the biscuit dough. It is important to bake a cake over medium heat. Check the readiness of the cake with a wooden skewer or toothpick.
• Do not rush to remove the biscuit from the mold until it cools: a hot biscuit may settle. To make the cake better away from the bottom of the mold, place it on a wet surface.
• For vegetarians: agar-aram can be replaced with gelatin.
• For people with diabetes: replace sugar with fructose. • It is very convenient for baking to use greased parchment paper or foil: the dough is much easier to remove from the mold and you do not have to clean the dishes for a long time after baking.
• Protein is better to beat chilled.
• When whipping proteins, add a pinch of citric acid, or a couple of drops of lemon juice.
• To whip yolks, use salt.
• Even in sweet dough to improve the taste you should always add a little salt.
• Using your favorite recipes, you can take them as a basis. Do not be afraid of improvisation. The only exceptions are some technological processes for preparing creams and biscuits: here the exact observance of the recipe is necessary.
Sweet life to you!
