Apr 22 2011
INGREDIENTS: Cakes: - 12 eggs - 200 gr nuts (walnuts or almonds) - 160 gr grated chocolate - 100 gr dry biscuit biscuits, crushed into powder
- 16 tablespoons Sahara
Cream: - 30 pcs. prunes (pitted) - 800 g of heavy cream - 200-300 g of powdered sugar (to taste) Impregnation: - 3 tbsp. cognac - 3 tbsp. boiled water COOKING METHOD: Cakes: Grind sugar and eggs in a water bath (watch that the eggs do not boil!). Cool down. Pour nuts (not very finely chopped), chocolate and powdered cookies. Mix. Divide the mass into 3 equal parts (the dough will turn out liquid). Lubricate the form with butter, bake each cake at a temperature of 175 degrees, 20-30 minutes. Cream: Steam prunes (pour water into a saucepan, put a colander with washed pitted prunes on it, cover with a lid and put on fire for 15-20 minutes). Finely chop the steamed prunes. Beat 800 g of chilled heavy cream with powdered sugar until a thick foam forms (I took 500 g of store-bought 20% sour cream and 300 g of rustic sour cream - it has a fat content of almost 100%). Divide the cream into 2 parts: connect one of the parts with prunes. Impregnation: Mix cognac with boiled water. ASSEMBLY:
If necessary, trim the cakes with a knife. Soak the cakes. Put cream with prunes on the first and second cakes, cream without prunes on the third (top) and sides. Decorate the top of the cake with nuts. Put in refrigerator.
PS: from this amount of products I made 3 cakes with a diameter of 27 cm. You can halve the norm of products and bake 2 cakes with a smaller diameter
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