Ingredients:
2 pcs. eggs.
1 ½ tbsp. sour cream.
600 g of sugar.
1 h. l. soda, bastard.
32 g cocoa.
410 g of flour.
2/3 of Art. walnuts.
150 g of prunes.
0.5 l of cream.
30 g butter.
Vegetable oil.
Pincher cake recipe
Beat eggs with a mixer.
Add 1 tbsp. sugar, beat with a mixer until sugar dissolves.
Add 1 tbsp. sour cream, beat with a mixer.
Extinguish soda vinegar, then pour into the dough, mix.
Add flour in parts, beat with a mixer.
Put less than 1/3 of the dough in a form that is covered with parchment paper and greased with vegetable oil.
Bake 15 minutes at a temperature of 180 degrees.
Add to the remaining part of the dough 2 with. l. cocoa, mix thoroughly.
Then lay out the coffee dough in a mold that is also covered with parchment paper and greased with vegetable oil.
Bake for 20 minutes at a temperature of 180 degrees.
Cool coffee cake and cut into small cubes.
Kit cream from 300 g of sugar into a strong foam.
Put the chopped coffee cake in dishes with whipped cream, mix gently.
Pour prunes for 5 minutes with hot water, drain water and dry, cut into small pieces. Fry nuts, grind slightly.
Lubricate light cake with cream.
Next, lay out the chopped coffee cake in layers, which mix with cream.
Sprinkle each layer on top with nuts and prunes. Put the cake in the form of a slide.
The first layer, then prunes, and then nuts. The second, third and fourth layer in the same order.
Prepare icing. Mix sour cream, cocoa and sugar. Cook a couple of minutes over low heat until it thickens. Remove from heat and add butter, then mix. Cool. Pour glazing ready -made pincher’s cake.
If you like to cook and eat cakes, then in addition to the pincher cake, you can cook Napoleon cake with custard cream.