- butter or margarine - 130 grams
- sugar - 230 Grams
- eggs - 3 pieces
- soda slaked - 1 teaspoon
- flour - 160 grams
- cocoa - 25 Grams
- prunes - 400 Grams
- Condensed milk - 400 Grams
- walnuts, chopped - 90 Grams
- butter - 250 Grams (for cream)
Razirayem eggs with sugar, white, add soft butter and whisk all together. Then we add flour, stir well and add soda, which is extinguished with vinegar. The dough is quickly kneaded, divided into two parts, one of which is added cocoa powder. The dough is rolled into layers and baked in greased forms at a temperature of 240-250 deg. 25 minutes. Ready cakes cool and cut along half-and-half. The edges are leveled. Cut the scraps separately into crumbs. Prunes are washed, soaked in cold water for 20 minutes. Then cook it until softened. From the finished prunes we remove the bones and finely chop it. Now make the cream. Butter can be kept at room temperature in a whisk to a lush mass, gradually adding condensed milk. Cakes grease with cream and stack on top of each other, pouring alternately chopped nuts and prunes. The upper cake and edges are also smeared with cream and sprinkled with crumbs from the scraps. On top of the cake is decorated with whole prunes and nuts. Ideally, the cake should still stand for several hours in the cold in order to soak. Bon Appetit!
Servings: 6