Nutty Prune and Cream Cake

Nutty Prune and Cream Cake

Indulgent Prune Delight Cake

Ingredients:

Sponge Cake 1 (20 cm):

• 2 eggs
• 100g sugar
• 5g vanilla sugar
• 40ml vegetable oil
• 80ml milk
• 5g baking powder
• Pinch of salt
• 110g flour

Biscuit 2 (20 cm):

• 2 eggs
• 100g sugar
• 40ml vegetable oil
• 80ml milk
• 5g baking powder
• Pinch of salt
• 90g flour
• 20g cocoa powder

Filling:

• 250g prunes
• 200g nuts
• Impregnation:
• 1 tablespoon boiled condensed milk
• 150ml boiling water

Cream:

• 180g unsalted butter
• 380g cream cheese
• 260g boiled condensed milk
• Covering Cream:
• 90g unsalted butter
• 190g cream cheese
• 130g boiled condensed milk

Directions:

Sponge Cake 1:

Preheat oven to 350°F (175°C). Grease and line a 20 cm round cake pan.
In a bowl, beat eggs, sugar, and vanilla sugar until light and fluffy.
Gradually add vegetable oil and milk, mixing well after each addition.
Sift in flour, baking powder, and salt. Gently fold until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Biscuit 2:

Preheat oven to 350°F (175°C). Grease and line another 20 cm round cake pan.
Follow the same steps as for Sponge Cake 1, but also add cocoa powder along with the flour.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Filling:

Chop prunes and nuts into small pieces. Mix together and set aside.

Impregnation:

In a bowl, mix boiled condensed milk with boiling water until well combined. Set aside.

Cream:

In a mixing bowl, beat unsalted butter until creamy.
Add cream cheese and boiled condensed milk. Beat until smooth and well combined.

Covering Cream:

Follow the same steps as for the cream, using the specified amounts.

Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 3 hours | Servings: 10 servings