Strawberry and prune cake

Name: Strawberry and prune cake
Ingredients: 200 g pitted prunes; 250 ml lukewarm water; 200 g cold Rama margarine; 1 large farm-fresh egg; 100 g sour cream with 12% fat; 1/8 teaspoon salt; 150 g granulated sugar; 5 g baking powder; 350 g sifted white flour; 5 ml oil; 15 g flour; 4-5 tablespoons rosehip paste; 2 tablespoons semolina; 500 g strawberries; 7 plain biscuits; 50 g powdered sugar

Dessert - Strawberry and prune cake by Eufrosina H. - Recipia

The soaked prunes need to be drained well so they don’t release water under the fruit. Strawberry and prune cake has a tender base, rosehip paste and fruit topped with browned pastry rounds; crushed biscuits sit in the fruit layer. I prefer to cut it into small pieces so the filling stays neatly between the layers. Prep: 25 minutes. Cook: 35 minutes. Rest: 90 minutes. Total time: 150 minutes. Serves: 12. About 395 kcal and 5 g of protein per serving.

Ingredients

For the prunes

200 g pitted prunes
250 ml lukewarm water

For the dough

200 g cold Rama margarine
1 large farm-fresh egg
100 g sour cream with 12% fat
1/8 teaspoon salt
150 g granulated sugar
5 g baking powder
350 g sifted white flour

For the pan

5 ml oil
15 g flour

For the filling

4-5 tablespoons rosehip paste
2 tablespoons semolina
500 g strawberries
7 plain biscuits

For dusting

50 g powdered sugar

Preparation

1. Rinse the prunes and soak them for 30 minutes in 250 ml lukewarm water. Drain them well and discard the remaining water. 2. Heat the oven to 175°C. 3. Grate the cold margarine using the large holes of a grater. Add the egg, salt, baking powder, granulated sugar and sour cream, then mix. 4. Work in the flour and knead until you have an elastic dough. 5. Divide the dough into two pieces, one 3/4 and the other 1/4 of the dough. Roll out the larger piece into a thin sheet and place it in a pan greased with oil and dusted with 15 g flour. Prick the dough with a fork, spread over the rosehip paste and sprinkle the semolina evenly over the surface. 6. Cut the prunes and strawberries in half and arrange them over the semolina. Crumble the biscuits over the fruit. 7. Roll out the remaining dough on a floured surface. Cut out small rounds using the rim of a small shot glass and arrange them over the fruit. 8. Bake the cake for 35 minutes, until the pastry is golden. 9. Remove the pan from the oven and dust the cake with powdered sugar. Leave it to cool for 60 minutes, then cut it into portions.

Notes

Serve with black tea, without sugar. Choose firm, ripe strawberries that aren’t too soft; soft ones release more juice into the pan. If the fruit is large, cut it into quarters so it fits under the pastry rounds. Soft, pitted prunes are easier to cut in half after soaking. Thick apricot jam can replace the rosehip paste, in the same amount, 4-5 tablespoons. Digestive biscuits work instead of plain ones, use 7 all the same. The cake contains gluten, dairy and eggs. Keep it covered in the fridge for up to 3 days; before serving, leave it on the counter for 20 minutes.