Poppy Seed & Prune Cake + Easy Dessert Recipe. скачать в хорошем качестве

Poppy Seed & Prune Cake + Easy Dessert Recipe.

Indulge in the delightful combination of poppy seeds and sweet prunes with this delicious cake recipe! In this video, we'll show you how to create a moist and flavorful Poppy Seed & Prune Cake that is sure to impress your friends and family. As a special bonus, we'll also share an easy dessert recipe that you can whip up in no time. Whether you're a seasoned baker or just starting out, this recipe is perfect for any occasion. Watch now and satisfy your sweet tooth! Chocolate cake with poppy seeds and prunes. Ingredients: Weight of the cake -1700 grams For chocolate sponge cake: eggs - 3 pieces. sugar - 120 grams. milk - 60 milliliters. vegetable oil (refined) - 45 milliliters. flour - 100 grams. cocoa powder - 25 grams. salt - a pinch leavening agent - 5 grams. vanilla extract - 2 teaspoons. For poppy seed biscuit: eggs - 2 pieces sugar - 75 grams. milk - 40 milliliters. vegetable oil (refined) - 30 milliliters. flour - 90 grams. poppy seeds - 30 grams. salt - a pinch leavening agent - 4 grams. vanilla extract - 2 teaspoons. For the cream: chilled cream cheese - 350 grams. chilled cream 33-35% - 400 milliliters. powdered sugar - 120 grams. dark chocolate - 120 grams. hot cream 33-35% - 150 milliliters. For the filling: prunes - 150 grams. Amaretto liqueur - 30 milliliters. For the chocolate coating: dark chocolate - 70 grams. 33-35% hot cream - 90 milliliters. All ingredients for the biscuit should be at room temperature. 1) Finely chop the prunes and pour over the liqueur. Cover the bowl with cling film and leave the prunes to infuse for 3-4 hours. If you are using dry prunes, soak them in water beforehand. 2) Preheat the oven to 170°C. 3) Prepare the chocolate biscuit. In a bowl mix the flour, cocoa powder, salt and baking powder, set aside. Combine the eggs in a bowl with the sugar and beat with a mixer until white, at maximum speed. The mixture should lighten and increase in volume. Then reduce the mixer speed to minimum and add the vanilla extract, vegetable oil and milk and mix until smooth. Gradually introduce the dry ingredients into the resulting mass, mix gently with a spatula from bottom to top. Pour the ready dough into a mold with a diameter of 18 cm, previously covered with parchment paper. Bake in a preheated oven for 35-40 minutes. Check the readiness of the biscuit with a wooden skewer, if when piercing it comes out clean from the biscuit - then it is ready. 4)Take the biscuit out of the oven and let it cool down for 10 minutes. Then remove from the mold and let cool completely on a rack. 5)Prepare the poppy seed biscuit. In a bowl, mix together the flour, poppy seeds, salt and baking powder, set aside. Combine the eggs in a bowl with the sugar and beat with a mixer until white, on maximum speed. The mixture should lighten and increase in volume. Then reduce the mixer speed to minimum and add the vanilla extract, vegetable oil and milk and mix until smooth. Gradually introduce the dry ingredients into the resulting mass, mix gently with a spatula from bottom to top. Pour the ready dough into a mold with a diameter of 18 cm, previously covered with parchment paper. Bake in a preheated oven for 30-35 minutes. Check the readiness of the biscuit with a wooden skewer, if when pierced it comes out clean from the biscuit - then it is ready. 6)Take the biscuit out of the oven and let it cool down for 10 minutes. Then remove from the mold and let cool completely on a rack. 7)Prepare the chocolate cream. Pour the dark chocolate with hot cream and mix well until the chocolate is dissolved, then cool the mixture to room temperature. In another bowl combine cream cheese, powdered sugar, cooled chocolate mixture and cooled cream, beat with a mixer to stiff peaks. Transfer the finished cream into a pastry bag with a round nozzle. 8) Assemble the cake. Cut each biscuit into two equal parts. Put the first chocolate cake on the cake stand, put a small amount of cream on top of the cake, spread evenly over the entire surface of the cake, put some prunes on the cream, press the prunes slightly into the cream, if necessary, put a small amount of cream on top of the prunes, you need to make sure that the prune pieces are completely covered with cream. Put the second poppy seed cake on top and again smear with cream, put some of the prunes on top of the cream. Repeat the same with the remaining cakes. Cover the sides and top of the cake with cream. Put the cake in the refrigerator for 6 hours. 9) Prepare chocolate glaze. Pour the dark chocolate with hot cream and mix well until homogeneous, the chocolate should be completely melted. 10) Pour the glaze on top of the cooled cake, gently spread with a spatula over the surface, thus making drips all around the cake. 11) Decorate the finished cake with the remaining cream and prunes, if desired.