A delicious dessert with the original pitch! Decorate a holiday! The cake is called "Plum" is not so simple to prepare, but the result will justify the effort. A delicious combination of nuts and prunes is complemented by delicate batter and sour cream. Beautiful flow, great cut - everything you need on holiday!
To start preparing the dough. Combine in a deep bowl of softened (but not melted) butter, add sugar and beat with a mixer until smooth. Then we introduce the eggs, stir with a mixer. Sift the flour in a separate bowl. To liquid mixture add soda, slaked vinegar (you can substitute baking powder), stir and in small portions add flour. Knead dense but flexible dough. Divide the dough into 3 equal parts. Two of them put into the fridge, with a third starting job. Turn on the oven at 180 degrees to warm up and roll out the dough into a flat cake, the size of the future cake. Spread on a baking sheet, proteiny silicone Mat or parchment pinned with a fork and bake until tender (about 20-30 minutes). Control the process, to not burnt. While the base is baked, prepare the filling. Each prunes (pitted), will prevent the purified kernel of a walnut. The remaining 2 pieces of dough divide into 36 equal pieces. From each of them roll out a circle, put into the middle of the dried plums with nut inside, turning on the principle of the pie. Total should have 36 pieces. Once the base is ready, get the pan from the oven, put the ready cake on a plate, and lay out the workpiece with prunes. Put into the oven and bake for 35 minutes at 180 degrees. Sour cream mix with sugar and thickener. Beat with a mixer until cream. Begin to run at low speed, gradually increasing them. Grease is still hot cake-the basis of the finished cream. Get ready balls-the stuffing from the oven, allow to cool to a comfortable temperature. Each preset dip in sour cream and spread slide on top of Foundation. Send cake in the refrigerator to cool slightly. In a small saucepan, cook sweet. Combine the sour cream, sugar, cocoa and butter. Bring mixture to a boil, stir with a fork or whisk until smooth. Allow to cool a little. Take out the cake from the refrigerator and pour the fondant and leave at room temperature overnight for impregnation. In the morning remove from refrigerator, serve chilled. Bon appetit!