The recipe for all lovers of soft desserts is a soft egg and cream filling and shortcrust pastry, an attractive aroma of nutmeg and vanilla. You can do without prunes, but then the cake will be simpler.
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You will need
- For eight servings:
- - 1/4 cup fat cream;
- - 1/4 cup sugar;
- - 150 g of prunes;
- - 5 egg yolks;
- - 1 sheet of finished shortcrust pastry;
- - 3 tbsp. spoons of brandy;
- - 1/2 teaspoon of vanilla extract;
- - nutmeg, icing sugar, flour.
Instruction manual
1
First, prepare everything you need: set the oven to heat up to 200 degrees. Pitted prunes with 3 tablespoons of brandy. Unroll the dough on a floured clean surface, put it into a round shape, trim the edges. Cover the dough with baking paper, sprinkle dry beans or peas on top.
2
You can buy ready-made dough, but it is desirable that it be with butter. Or knead the shortbread dough yourself from flour, butter, sugar, eggs, lemon juice and a pinch of soda (it must be extinguished with juice). Vanilla sugar can be added to the dough to taste.
3
Bake the dough for 20 minutes, then remove the paper with the load and cook another 5 minutes. Remove the finished cake base from the oven, reduce the temperature in the oven to 150 degrees.
4
Whip the egg yolks with sugar, mix the cream with vanilla and grated nutmeg in a saucepan. Heat almost to a boil. Pour in the mixture with the yolks, whip the mass. Strain through a sieve directly onto the sand base. Spread the prune evenly on top. Bake for 40-45 minutes, then cool the cake in a mold.
5
Sprinkle generously with powdered sugar before serving the prune and brandy pie. Serve pastries for tea.