Sponge cake with prunes and nuts

Recipe for chocolate cake with prunes, nuts and whipped cream and boiled condensed milk. Biscuit cake moderately sweet, moist and fragrant. The cake is beautiful and very tasty. You definitely cannot buy such a treat in the store.

Ingredients

• For the biscuit:
• Eggs - 10 pcs.
• Sugar - 300 g
• Wheat flour - 250 g
• Butter - 100 g + for greasing the mold
• Cocoa powder - 50 g
• Dough baking powder - ½ teaspoon
• For cream:
• Cream with a fat content of 33-35% - 600 g
• Boiled condensed milk - 300 g
• For filling:
• Walnuts - 100 g
• Prunes - 100 g
• Amaretto liqueur (optional) - 100 g
• For glaze:
• Dark chocolate - 60 g
• Cream with a fat content of 33-35% - 120 g

Directions

1. We prepare products for a biscuit chocolate cake with prunes and nuts.
2. Put the cream in the refrigerator.
3. Cooking biscuit dough. Break eggs into a bowl, add sugar.
4. Using a mixer, beat the eggs with sugar into a dense mass (15-20 minutes).
5. In another bowl, sift flour and baking powder. We mix.
6. In small portions, add the flour to the egg mass and mix very gently with a spatula. The dough should be airy, without a single lump.
7. We melt the butter.
8. Add cocoa to melted butter and mix well.
9. Carefully combine the contents of the pan with the biscuit dough.
10. We heat the oven to 180 degrees.
11. We cover the bottom of a round shape with a diameter of 26 cm with parchment paper. Grease the sides of the mold with butter.
12. Spread the biscuit dough into a mold. Bake a chocolate sponge cake in a preheated oven for 40-45 minutes. Do not open the oven door for the first 30 minutes. We check the readiness with a toothpick - when piercing the biscuit, the toothpick should come out completely dry.
13. After baking, the biscuit should be allowed to cool completely (3-4 hours).
14. After the biscuit has completely cooled, prepare the rest of the ingredients. My prunes and cut into small pieces.
15. Fill prunes with liqueur. (It is not necessary to flavor the prunes in alcohol. This step is optional.)
16. Fry the walnuts in a dry frying pan for 2 minutes, stirring constantly.
17. Grind the roasted nuts in a blender or in any way convenient for you.
18. Cooking cream. Whip the cold cream with a mixer until firm peaks.
19. Using a mixer, beat the boiled condensed milk.
20. Combine whipped cream with condensed milk, mixing with a spatula.
21. Cut the top off the cooled biscuit. Carefully cut the biscuit lengthwise into 3 or 4 cakes. We do not throw away the scraps, we will need them.
22. We begin to collect the cake.
23. We put a lot of cream on the cake (1-1.5 cm), distribute it throughout the cake.
24. Spread the prunes evenly over the cream and sprinkle with nuts.
25. In the same way, spread the cream, prunes and nuts on each cake, except for the top one. Coat the sides of the cake with the rest of the cream.
26. When the biscuit cake with butter cream, prunes and nuts is assembled, put the cake in the refrigerator for 15 minutes so that the cream sets.
27. Rub the biscuit scraps on a fine grater.
28. Cooking chocolate ganache for glaze. Pour cream into a frying pan or saucepan and add chocolate.
29. We put on a small heat. Stir constantly until chocolate is completely melted.
30. We take out the cake from the refrigerator, decorate the sides with crumbs.
31. Fill the top of the sponge cake with chocolate ganache.
32. If desired, decorate the chocolate cake with ground walnuts.
33. We send the finished biscuit cake with prunes and nuts to the refrigerator for at least 8 hours so that it is soaked.