A sponge cake with walnuts and prunes will become a real decoration of the festive table. We will use a cream of butter and condensed milk with the addition of walnuts for the recipe. The cake is incredibly tasty and aromatic; dried fruits gives the baking a special piquant note. A brilliant chocolate icing decorates all this magnificence, making the cake elegant and complete.
1.First we will make a biscuit. Connect 3 chicken eggs, sugar, vanillin and ground cinnamon in a deep dish.
2.Whisk the resulting mixture for 10 minutes so that it brightens and grows several times in volume.
3.Add baking soda, beaten with vinegar, to whipped eggs with sugar.
4.Mix the dough. Introduce sifted wheat flour into the dough, each time mixing the mixture until homogeneous in a few receptions.
5.Ready biscuit dough should be homogeneous and airy.
6.Smear mold for baking with a diameter of 22 cm with butter and chop down wheat flour. Pour the dough into the prepared mold and gently flatten it with a spatula. Put the mold with the dough in the oven, preheated to 180 degrees. Bake the biscuit until ready for about 30-40 minutes. Take prepared biscuit out from the mold and let it cool down completely. Then cut it into 3 corns of the same thickness.
7.Meanwhile, prepare the cream. Whisk softened butter with a mixer for 5 minutes, so that it becomes airy. Then add condensed milk to the cream but do not stopping whisking the mixture.
8.Add the dye to the finished cream to give it a bright shade. If you wish, you can skip this step.
9.Crush walnut kernels in a blender or chop with a knife. Add crushed nuts to the cream and mix it until smooth.
10.Now, collect the cake. Lay out a biscuit cake on a flat dish (it can be pre-soaked with syrup if desired).
11.Smear corn with cream.
12.Distribute the prunes cut into pieces evenly from above.
13.Alternating layers, collect all the cake. Prepare the chocolate glaze. Combine cocoa powder, sugar and milk in heat-resistant dishes. Mix the mixture thoroughly to make it homogeneous.
14.Put the glaze on the fire and bring it to a boil, constantly stirring. Then add pieces of butter to the glaze.
15.Again, return the glaze to the fire, bring it to a boil and turn off the stove. Cool the chocolate glaze down a little and decorate cake with it. In addition to decorating the cake, use pomegranate seeds, walnuts and fresh rosemary.
16.Put finished cake in the fridge for a few hours and serve it with tea or coffee.