photo: Prune and Walnut 小ake

Prune and Walnut 小ake

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.
90 min
12 servings


  • Egg
    3 pcs
  • Sugar
    290 g
  • Whole wheat flour
    150 g
  • Baking soda
    0,5 tsp
  • Vinegar
    1 tsp
  • Ground cinnamon
    0.25 tsp
  • Vanilla
    1 g
  • Butter
    250 g
  • Condensed milk
    1 pcs
  • Food coloring
    1 pcs
  • Walnuts
    150 g
  • Cocoa powder
    2 tbsp
  • Milk
    4 tbsp
  • Prunes
    50 g
  • Pomegranate
    - to taste
  • Rosemary
    - to taste


  • 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.
  • 17. Bon Appetite!