Monastic hut cake with sour cream
Composition / ingredients
12
servings:
Cooking method
Prepare the prunes: pour boiling water, leave for 20 minutes, drain the water, dry the fruits, chop into pieces.
Walnuts are fried in a dry frying pan, crushed. Mix them with prunes and sugar (100 g).
Cut each layer of dough into strips (it should turn out to be 8 pieces). Roll out each strip a little, lay out the filling, pinch the edges. Bake the tubes in the oven at 180 degrees for half an hour.
Using a mixer, beat the sour cream with the remaining sugar and vanilla. We spread the first 5 strips, generously lubricate with cream, stack the remaining sticks and form a slide.
Sends the cake to the refrigerator overnight. And in the morning we sprinkle with grated chocolate and serve it on the table.
Have a nice tea party!
Caloric content of the products possible in the composition of the dish
- 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
- 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
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Prunes - 227 kcal/100g
- Vanillin - 288 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
