Composition / ingredients
Cooking method
The basis of the cake is cakes, and in the case of this cake, ordinary vanilla crackers. We put the crackers in the bowl of a blender and grind them into a fine homogeneous crumb. Add walnuts, prunes and dried apricots. If the dried fruits are too dry, you can pre-pour them with boiling water so that they soften.
We work out the crumb of crackers together with prunes, nuts and dried apricots again. It should turn into a completely homogeneous mass without lumps.At this stage, you can slightly diversify the taste by adding other dried fruits, for example, figs, dates, etc.
Combine chocolate (70 gr) and butter (70 gr) in a deep bowl. Melt it in butter in stages of 30 seconds, each time it is necessary to stir the mass. You can also melt butter and chocolate in the oven or in a water bath.
Add the liquid chocolate mixture to the crumbs of crackers and dried fruits, mix well until smooth. The base for the cakes is ready, we leave it on the table and do the cream.
Light, but rich curd-sour cream will perfectly complement sweet and delicious cakes. Put sour cream, sugar and vanilla sugar in a bowl. Mix with a spatula until smooth, leave until the sugar dissolves. Gelatin is soaked in water and left to swell.
Whisk sour cream with sugar at low speed, add cottage cheese and whisk again until a homogeneous creamy state. We heat the gelatin a little in the microwave, stir it and add it to the cream, beat it with a mixer again.
The easiest way to assemble a ready-made cake is in a ring, having previously laid it with a film. Pour a little crumbs from the crackers on the bottom, press down a little with a spoon, lubricate with cream. Then again, crumbs, cream and alternate until the components run out. We finish with a layer of crumbs. Without removing the ring, we put the cake in the refrigerator for 5 hours.
When the cake has already infused a little, mix the remaining butter and chocolate in a plate and add milk. Melt the mixture, mix until smooth and pour the cake. Immediately after that, you can remove the ring, remove the film, cut the cake into pieces and serve it to the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Prunes - 227 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
