Dried Fruit and Nut Layered Cake with Sour Cream and Condensed Milk

Ingredients:

For the Cake:

• • Prunes – 100 g (3.5 oz), rinsed with warm water

• • Raisins – 100 g (3.5 oz), rinsed with warm water
  • Dried apricots – 100 g (3.5 oz), rinsed with warm water
  • Roasted peanuts – 100 g (3.5 oz), cooled slightly

• • Walnuts – 70 g (2.5 oz), roughly chopped
  • Sour cream (25% fat) – 400 g (14 oz), at room temperature
  • Condensed milk – 300 g (10.5 oz), at room temperature

• Fine crackers – 300 g (10.5 oz), crushed

Step-by-Step Instructions:

1. Prepare the Dried Fruit and Nuts:

• • Start by rinsing the prunes, raisins, and dried apricots in warm water. This will help soften the dried fruits and make them easier to work with.
  • Once rinsed, pat the dried fruits dry with a paper towel. Chop the prunes and dried apricots into small pieces. Leave the raisins whole.

• Roughly chop the walnuts and slightly crush the roasted peanuts if they are whole. Set the fruit and nuts aside in separate bowls.

2. Prepare the Creamy Filling:

• • In a medium mixing bowl, combine the room-temperature sour cream and condensed milk. Whisk them together until the mixture is smooth and creamy. The sour cream adds a slightly tangy taste that balances the sweetness of the condensed milk, making the filling perfectly rich but not overly sweet.
  • Set the filling aside for layering.

3. Crush the Crackers:

• Take the fine crackers and crush them into crumbs. You can do this by placing the crackers in a resealable plastic bag and using a rolling pin to crush them until fine, or pulse them in a food processor.
• The cracker crumbs will serve as the cake’s base and layers, providing a texture similar to cake or biscuit layers once assembled.

4. Assemble the Cake:

• • Start by spreading a thin layer of the sour cream-condensed milk mixture onto the bottom of your serving dish or cake pan. This will help the first layer of crackers stick.

• • Sprinkle a layer of crushed crackers over the cream, covering the entire surface evenly.
  • Spread a generous layer of the cream mixture over the cracker layer, followed by a scattering of the chopped dried fruits and nuts (prunes, raisins, apricots, peanuts, and walnuts).
  • Continue layering the cake by alternating layers of crushed crackers, cream mixture, and dried fruits and nuts. Repeat the process until all the ingredients are used, finishing with a layer of cream on top.

5. Let the Cake Set:

• Once the cake is fully assembled, cover it with plastic wrap and refrigerate it for at least 4-6 hours, or preferably overnight. This chilling time allows the cracker layers to absorb the moisture from the cream, creating a soft, cake-like texture.
• Before serving, you can garnish the top of the cake with extra chopped nuts or a few pieces of dried fruit for decoration.

Cooking Tips:

• • Room-Temperature Ingredients: Make sure the sour cream and condensed milk are at room temperature before mixing. This ensures that the filling will combine smoothly without any lumps.

• • Cracker Texture: The finer the cracker crumbs, the more they will resemble a soft cake layer once they’ve absorbed the cream. If you prefer a bit more texture, you can leave the cracker crumbs slightly larger.
  • Fruit and Nut Variations: Feel free to customize the dried fruit and nuts in this recipe based on your preferences or what you have on hand. You can substitute almonds, cashews, or pecans for the peanuts or walnuts, and you can use other dried fruits like cranberries or dates.
  • Assembly Tip: When spreading the cream mixture, be gentle to avoid moving the crackers underneath. Use a spoon or spatula to spread the cream evenly over each layer.

Storage:

• Refrigeration: This cake is best stored in the refrigerator due to the creamy filling. Cover it tightly with plastic wrap or store it in an airtight container. It will keep for up to 3-4 days.
• Freezing: While this cake can be frozen, the texture of the cream may change slightly. If you choose to freeze it, wrap the cake in plastic wrap and store it in an airtight container for up to 1 month. Thaw it in the refrigerator overnight before serving.