Composition / ingredients
Step-by-step cooking
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Mix all the ingredients for the sponge cake. At the end, add honey. If the honey is too thick, it can be warmed up. Beat the mass with a mixer.
We use a shape 22-24 cm in diameter. Pour the dough into it and bake one cake at 190 degrees for 45 minutes.
Let the cake cool, then cut into two parts.
We chop the washed prunes in a blender.
Whisk sour cream with sugar.
We cut out circles from biscuits with a glass. For each we take 3 pieces. The remaining biscuit is crushed into crumbs - for decoration.
We lay out the base mugs for cakes on a platter - 6 pieces.
Lubricate each circle with cream, spread prunes on top. We spread the second cake on the cakes. Also lubricate with cream and prunes on top. We close the third circles.
Lubricate the top and sides of the cakes and decorate to your liking.
Caloric content of the products possible in the composition of the dish
- Sour cream with 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Honey - 400 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Prunes - 227 kcal/100g
- Baking powder - 79 kcal/100g
