A cake that is the best combination of prunes with sunflower seeds and walnuts. Creamy, light and delicious.
The base of the cake is a walnut sponge. It is layered with plum jam and two types of butter and custard cream. I added prunes to the first cream and roasted sunflower seeds to the second one. The top of the cake is decorated with chocolate glaze.
The cake is a bit laborious, I admit. These types of cakes are not baked every day, so you can make them from time to time. I can also guarantee to you that once you taste this cake, you will be returning to this recipe.
Ingredients for walnut and prune cake.
- 10 eggs
- 150 g chopped walnuts
- 250 g icing sugar
- 150 g all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon of vinegar
- a pinch of salt
Butter and custard cream:
- 500 ml milk
- 40 g vanilla pudding powder
- 1 tablespoon of potato flour
- 1 egg yolk
- 100 g crystal sugar
- 300 g unsalted butter
- 50 g sunflower seeds
- 100 g prunes
- 6 tablespoons of dulce de leche
- 420 g plum jam
- 100 g dark chocolate
- 1 tablespoon of unsalted butter
- 3 tablespoons of milk
How to make walnut and prune cake.
Walnut cake: separate the egg whites from the yolks, put them in a bowl. Add a pinch of salt and whisk until stiff peaks are formed. At that point, add icing sugar in small batches, while whisking constantly. Mix the egg yolks with vinegar. Sift the flour through a sieve, them mix it with baking powder and finely chopped nuts. Quickly mix in the egg yolks, then the flour and walnuts, adding them not all at once, but in smaller batches. Pour the cake batter into a rectangular baking tin. Bake in an oven preheated to 180 degrees Celsius for 40 minutes or until a dry stick. Let the baked cake cool down, then cut it into three cake layers lengthwise.
Butter and custard cream: pour 2/3 of the milk into a pot, add sugar and bring it to a boil. Mix the remaining milk with the pudding powder, potato flour and egg yolk in a cup. Pour in the pudding into the boiling milk, bring it to a boil again while stirring all the time, cooking on a medium heat. When the custard starts cooking, keep it on the heat for a minute. Remove the custard from the heat and let it cool down.
Put the sunflower seeds into a non-stick pan and roast them over a low heat until their colour turns lightly gold. Let them cool down once roasted.
Put the soft butter in a bowl, then rub it into a fluffy, almost white mass. Add cold custard to it in smaller batches, while rubbing constantly. Divide the mass into two parts. One of the parts should have a slightly bigger size.
Add the diced prunes to the first, smaller portion of the mass. To the second, larger part, add the dulce de leche, mix it, then add the roasted sunflower seeds.
Chocolate glaze: put the broken chocolate pieces and milk into a bowl. Dissolve in a microwave or over a water bath. Add butter to the melted chocolate, mix and cool it down.
Assembling the cake: cover the first cake layer with half of the plum jam, put the mass with prunes on it and cover it with the second layer of the cake. Cover it with jam, then dulche de leche and with sunflower seeds (keep a little of the cream) and put the last cake layer on it. Put the previously discarded dulce de leche and sunflower seeds cream on top of the cake and then the chocolate glaze on it. Chill the cake in the refrigerator for a few hours.
Good to know when making walnut and prune cake.
The eggs you will use should be at room temperature.
I used a non-stick baking tin measuring 25 by 35 centimetres.
I roasted the sunflower seeds without any grease. First, the seeds need to be roasted on a low heat for 4-5 minutes, then slightly increase the heat until golden.
The walnuts should be chopped as finely as possible. Do not grind them in a mincer, because they will release the oil and the dough will not rise.
The prunes you use should be dried, not smoked – smoked prunes have a too intense taste.
Do you like cakes with walnut? If so, try our recipe for Bejgli with walnuts.