celfh
Natasha, I promised - I'm reporting. The cake is super. And I thought that it would even turn out beautifully, until it came to covering with glaze. As long as my cake was not in the refrigerator, I could not freeze well. I think sour cream is not very good. In any case, it clung to the glaze and crawled out with any movement of the scapula. The glaze was thick. Well, I decided not to take a steam bath and spread the icing thinner. But the surface of the cake was already hopelessly spoiled
But I'm not trying hard at all. The cake is VERY delicious!

Chocolate-covered prune cake

Chocolate-covered prune cake
natapit
Tanya, he is just handsome !!! sometimes this happens with icing - it all depends on the chocolate, and most importantly, that you were delicious !!!
celfh
Natasha, what can I say? Yesterday, it was just a hint of what the taste of this cake should be ... and today it is just awesome taste!
natapit
Tan, I'm so glad !!!
Vitalinka
Natasha, I also tasted your cake. Very tasty !!! It seems that everything worked out the first time. Thanks for the recipe!

Chocolate-covered prune cake Chocolate-covered prune cake
natapit
Vitalinka/ thanks for the delicious photo report !!!
Luciena82
The cake is amazing! The cakes are fragrant, the cream is moderately greasy and keeps its shape. The combination of ingredients gives an incredible taste that will not leave anyone indifferent! Made a cake for my father's birthday. I am very glad that I found this particular recipe. Thank you!Chocolate-covered prune cake
katerix
Natasha's masterpiece - just what you need !!! : rose: Super, as always at a high level !!!!
Comrades in such a frequent sequence as Natalie submits her masterpieces - it's already a sin to demand even more often !!!
As for the criticism: PEOPLE AND SUCH NEEDS like a jellyfish, so as not to relax and make everything even better. !!! life teaches me only this, to reproduce everything for granted and even positive when they tell you all sorts of nasty things and wish you bad ... if you take it as an optimist, you can achieve even greater excellent results !!!
there is a good parable-anecdote (I don't remember exactly literally, but the meaning is this): there are two people, a pessimist and an optimist ... it was raining .... the pessimist says: - today it is raining and tomorrow is snot (((!!! the optemist says: - if it rains today, it means tomorrow there will be sunshine !!!)))
more accrue Medusa !!! bad to bad and stretches and develops all sorts of bad diseases!
So let's be kinder and healthier !!!))))
natapit
Luda, thanks for the photo report and a beautiful cake !!!

Quote: katerix

PEOPLE AND SUCH NEED like a jellyfish, so as not to relax and make everything even better. !!! life teaches me only this, to reproduce everything for granted and even positive when they tell you all sorts of nasty things and wish you bad ... if you take it as an optimist, you can achieve even greater excellent results !!!
absolutely correct!!!
kisuri
Good evening, Natasha, everyone!
I had already taken this cake to the bookmarks for a long time, prunes with nuts, in sour cream and chocolate, when we were still students with my friend.
Here's my cake:

Chocolate-covered prune cake
Amazing nutty sponge cake, thank you. I never thought I could make such a tall and stable biscuit with so many nuts!
I made the cake twice, the second time I took less sour cream, whipped it with sugar and vanilla, as we like, but did not put condensed milk and butter. The cake is not as rich, but lighter, less calories. I put plums stuffed with nuts the first time, and the second time I was too lazy, but I VERY recommend.
In general, in any version, the cake is a MIRACLE, especially on the second day, when it is soaked. I will definitely do it!
Ira
natapit
taty100
Thank you Natasha for the recipe.
Appreciated by the whole family. The verdict is awesomely delicious.
natapit
it's great!
Alenka83
natapitNatasha took this recipe into her notebook too. I will definitely try to bake it !!! Your recipes inspire confidence, you feel that your soul is invested in everyone. Poppy, as a poppy to buy, I will repeat on "Bis!" Thank you for sharing with us such a yummy !!!
natapit
alexeyda
beat eggs until the volume triples, beat for 8 minutes.
That is, you don't need to separate the yolks from the proteins?
Albina
The recipe is very attractive I read all the reviews, I also need to do it
natapit
alexeyda no, not required!

Albina - try
Albina
One of my sons said today: "I want Napaleon cake" and today I bought jelly for "Broken Glass" and I keep looking at some cake recipes. Something needs to be stopped.
Comilfo
Hello again
Thanks a second. Now for this cake.
Collected in the form, only put chocolate on top
Chocolate-covered prune cake
natapit
Comilfo
Most of your cakes are bookmarked. Eyes run wide. How do you advise to continue?
natapit
:) by what you like the most! cakes are delicious and each in its own way!
EgeVika
Natasha, I'm ripe for this cake too! one question arose: sour cream, our store, when whipped with sugar, it only becomes thinner, there can be no talk of any peaks on myself more than once .... if I replace it with cream? or the taste will not be the same?
natapit
I put sour cream in a rag and put it on a plumb line so that the water can be replaced with cream, but sour cream will give its own unique taste! HAPPY BIRTHDAY!!!
EgeVika
natapit, Thank you so much!
baked! the biscuit in the middle sank heavily, cm by 2, what could it be? cream made cream + mascarpone + some sugar. powder ... it turned out just incredibly tasty !!! Thanks a lot for the recipe! grind the cake! only he cut me very badly, did not keep the shape, the pieces fell apart during cutting (but the taste is amazing !! thanks, Natasha !!
natapit
usually the biscuit sags due to poorly beaten eggs or poorly mixed with flour! glad. that I liked the cake, but most likely it was falling apart because of the cream, remember tiramisu, moist cream softens the biscuit very much, such cakes must be very well cooled and cut with a dry hot knife!
EgeVika
Thank you Natasha! now I will try it!
natapit
svetlana.rrspb
Thanks for the recipe!
Irisik
natapit, catch my report too)) The cake that I made to order was of three cakes, but I made this one for myself in order to know the taste, otherwise everything is to order, but to order)) You have to try it yourself))) taste, very sweet, although I put less sugar in the dough, but it tasted good !!!! I added dark chocolate ganache to the prunes, it turned out vaaashche bombing)) But sour cream, all the same, must be whipped without powder, it's very sweet. And the impregnation must be done without sugar, as for me, the sweetness even interrupts the nutty taste of the cakes and even prunes. Who does not love sweet cakes, be careful with sugar. Chocolate-covered prune cake


Added Sunday 23 Oct 2016 09:44 PM

Oh, I forgot to show the cakes themselves)) this one in the form of 21 height - you can see for yourself, KRASSAVCHIG)) True, the middle fell a little, but not scary. Oh yes, and this weight is 795 grams Chocolate-covered prune cake And this one is in the form of 18, the height is also visible, the weight is 411g Chocolate-covered prune cake


Added Sunday 23 Oct 2016 09:47 PM

Isn't that okay? Boast boasted, but thank? Natasha, a huge thank you for the recipe for a sooooo delicious cake !!!!!!!!!!!!


Added Sunday 23 Oct 2016 9:58 PM

Chocolate-covered prune cakeChocolate-covered prune cakethe first is to order, the second is for homemade tea))
natapit
Raisa, thanks for the report and great photos!
Well, now debriefing ...
My cake is covered with chocolate, and you have protein cream as far as I understand. Here's the extra sweetness and not a very good combination. Glaze, almost the same ganage, only I did not whip it. If you read the recipe carefully, you will see that sugar is not included in the impregnation syrup.
syrup:
water in which prunes were soaked. 2 tbsp. l. cognac. some lemon juice 100 ml.
I'm glad that the biscuit was a success and I liked the cake, but still cook it exactly according to the recipe and I'm sure you will feel the difference, because this is my favorite cake!
Irisik
Yes, Natasha, this is my mistake, that I put sugar in the impregnation)) Well, the protein cream is the customer's wish.But homemade, which is all white in the photo when I tried it for the first time, I pushed aside the protein cream to feel the taste of the original)) and the protein cream is not very sweet for me. In general, what can I say, it looks like this cake will also become my favorite, because I love the combination of nut cakes and prunes! The cakes are so soft, not sugary, wet, mmm ... I went to the fridge for the next piece))) And you once again oooh huge THANKS for the recipe !!!!!
NM
The cake is simply stunning, as long as there is a habit to make in the bookmarks. Thanks for the recipe
Khatskevich Inna
Thank you very much for the recipe! I liked the cake very much. I reduced the prunes, instead of 500 grams, put 380 grams. Since the cake was under mastic, then I poured the chocolate icing, which should be poured on top of the cake, directly onto the prunes in the cake when I collected it. To keep the name correct: "Prunes in chocolate". The rest is all according to the recipe. In my opinion, the alcohol in the cream was too much, well, or less should be added. Cut, I attach)))
Chocolate-covered prune cake
Chocolate-covered prune cake
Alena2007
Made a cake for the New Year. Everyone asked me to make a biscuit with nuts. And I decided that once a biscuit, then a cake based on this biscuit should be done. I took prunes in half. Form 24 cm, the biscuit was good. Although I was going to bake him in the cartoon, but not destiny - the bowl is damaged (there was practically such a biscuit recipe in the book, only without nuts). We managed to cut it into two cakes. The cream inside turned out to be exactly twice as much as I needed, since I was going to cover the cake with cream for decoration, then I did not put the cream on top and ganache on top, because there would be no way to squeeze it in the refrigerator, and if everything in the middle layer, then too much. I froze some, although the sour cream was unsuccessful, with sourness. But to eat at home, so okay. I made ganache on milk chocolate according to Andy's chef's recipe, that is, I also added butter there. Filled in both the inner layer and the outside. Soaked the cake with water under the prunes, but that was not enough, and I still did it. But in the end, when the cake stood in the refrigerator, already with the decor, there was not enough impregnation for the biscuits, and the cream cracked on the cake. I think the biscuit pulled out all the moisture. Yes, and it turned out to taste that it was under-saturated. Still, how much impregnation was needed for this biscuit?
Thank you very much for the recipe. The biscuit is excellent. To the taste, the children refused, they do not really eat such cakes in general, and the husband said that it turned out to be too ordinary. The biscuit will most likely still be baked. But impregnation is the question. How much do you need?
Khatskevich Inna
Alena2007, looked at my notes, I went for this biscuit 300-320 grams of impregnation. But I had less flour in the biscuit than the recipe. I made a note to myself that if you add flour according to the recipe, then you will need more impregnation.
Alena2007
Yes thank you. I definitely didn’t soak much, it took me only 240 ml ...
metel_007
Natasha, good afternoon, I chose your cake to bake on NG, and now a question arose, we sell smoked and dried prunes. Which one should I take?
natapit
Of course dried! Good luck!

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