Name: Layer cake with prune filling
Yield: 8 servings
Cuisine: Bake
Ingredients: 120.00 g butter soft; 160.00 g castor sugar; 2.00 eggs extra-large; 10.00 ml milk; 300.00 g flour cake; 1.00 ml salt; 5.00 ml Baking powder; 2.00 ml cinnamon ground; 500.00 g prunes; 375.00 ml water; 60.00 ml white sugar; 60.00 ml brown sugar; 5.00 ml cinnamon ground; 1.00 lemon zest and juice; 250.00 ml cream fresh, whipped to stiff peaks; decoration GROUPING; 250.00 ml cream fresh, whipped to stiff peaks; 100.00 g walnuts finely chopped

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Ingredients (18)

CAKE LAYERS

120.00 g	butter — soft
160.00 g	castor sugar
2.00	eggs — extra-large
10.00 ml	milk
300.00 g	flour — cake
1.00 ml	salt
5.00 ml	Baking powder
2.00 ml	cinnamon — ground

FILLING

500.00 g	prunes
375.00 ml	water
60.00 ml	white sugar
60.00 ml	brown sugar
5.00 ml	cinnamon — ground
1.00	lemon — zest and juice
250.00 ml	cream — fresh, whipped to stiff peaks
	decoration — GROUPING
250.00 ml	cream — fresh, whipped to stiff peaks
100.00 g	walnuts — finely chopped

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Method:

Preheat the oven to 180 ºC (350 ºF).
Line three large baking trays with waxed paper and spray with non-stick spray.
Beat the butter and castor sugar together until light and creamy. Add the eggs one by one while beating continuously.
Add the milk and beat well.
Sift the cake flour, salt, baking powder and cinnamon together. Add to the butter mixture and blend well.
Divide the dough into 5 or 6 equal pieces.
Roll each piece into a ball, cover with plastic wrap and chill for 1 hour. Flatten each dough ball on a lightly floured surface until it measures 20 cm in diameter.
Roll each piece of dough out evenly with a rolling pin and, using a 20 cm cake tin, cut out a round.
Place the layers on the baking trays and bake for 10 to 15 minutes or until the cake layers are baked through. Cool completely on the trays.
Boil prunes and water together until nearly all the water has been absorbed. Remove stones and add the rest of the filling ingredients except the cream.
Heat until sugar has dissolved. Process in a food processor.
Cool and stir in the whipped cream.
Spread a little filling on each of the cake layers, except one.
Stack the layers on top of each other, ending with the plain layer.
Cover the entire cake with cream and sprinkle with chopped walnuts.