Easter Cake
This dessert is distinguished by its airiness and tenderness. The combination of walnuts, prunes, sponge cake, and sour cream frosting is very harmonious. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- eggs 6
- sugar 250 g
- flour 350-400 g
- sour cream 500 g
- sugar 150 g
- prunes 150 g
- walnuts 150 g
Instructions
Preparing the sponge cake
Step 1 of 16
Beat the sugar with eggs.
Step 2 of 16
Add the flour and gently mix the mixture.
Step 3 of 16
Pour half of the batter into a greased baking pan (26 cm in diameter). Bake in an oven preheated to 180 degrees for 20–25 minutes. In this way, prepare 2 cakes. Cut each of them horizontally to get four cakes.
Preparing the frosting
Step 4 of 16
Combine the sour cream with sugar.
Step 5 of 16
Finely chop the prunes.
Step 6 of 16
Crush the walnuts.
Step 7 of 16
Spread the first cake with sour cream frosting.
Step 8 of 16
Distribute half of the prunes.
Step 9 of 16
Place the second cake on top.
Step 10 of 16
Spread it with sour cream frosting.
Step 11 of 16
Sprinkle with crushed walnuts.
Step 12 of 16
Cover with the third cake.
Step 13 of 16
Apply a layer of frosting.
Step 14 of 16
Lay out the remaining prunes.
Step 15 of 16
Complete the assembly with the fourth cake and spread the cake with frosting.
Step 16 of 16
I have explained how to decorate the cake here: decorating the "Easter" cake.