If you like classic layered cakes but want something a little different, this prune layer cake is a great choice. The thin, baked layers are made from a simple buttery dough, while the filling is a smooth custard cooked gently with milk, eggs, and vanilla. Chopped dried prunes add a mild sweetness and a pleasant chew. Once assembled and chilled overnight, the cake becomes tender, fragrant, and perfect for serving to family or guests.
Ingredients
Per serving
Method
- Sift the flour into a large bowl, cut the butter into small pieces, and work it into the flour until you get a crumbly mixture.
- Gradually add the milk and knead the dough. The dough should be very elastic and easy to work with.
- Divide the dough into equal pieces. You should get about 15–16 pieces.
- Roll each piece out thinly and cut out a round layer using a plate or the bottom of a cake pan.
- Bake each layer on an ungreased baking sheet for 3–5 minutes.
- Bake the leftover trimmings as well and crumble them into fine crumbs.
- To make the cream, whisk together the eggs, sugar, flour, and vanilla until smooth.
- Warm the milk, then gradually pour it into the egg and sugar mixture, whisking constantly.
- Cook over very low heat, stirring all the time, until it just comes to a boil. Pour boiling water over the dried prunes.
- Now assemble the cake: spread each layer with cream and sprinkle with the prunes, chopped into small pieces if you like. Gently press the top layer with your hand to compact the cake slightly. Finish by sprinkling it with the remaining crumbs.
- Chill the cake in the refrigerator overnight.
What makes this prune cake special
This cake stands out thanks to its many thin layers, light custard, and pieces of dried prunes in every slice. The texture is delicate, and the flavor is mild, not overly sweet.
Ingredients you will need
You only need basic pantry ingredients: flour, butter or margarine, milk, eggs, sugar, vanilla, and dried prunes. That makes the cake easy to prepare without any complicated products.
How the dough layers are made
The dough starts as crumbs of flour and butter, then turns into an elastic mass once you add milk. Each piece is rolled thin and baked quickly so the layers stay light and crisp before you assemble the cake.
Cooking the custard filling
The custard is made by heating milk with a mixture of eggs, sugar, flour, and vanilla over low heat. Constant stirring keeps it smooth and prevents lumps, giving a silky cream for the layers.
Using dried prunes in desserts
Dried prunes bring a gentle sweetness and soft texture that pairs well with vanilla custard and buttery dough. Soaking them briefly in hot water keeps them plump inside the cake.
Assembling the layered cake
You build the cake by spreading custard on each layer and sprinkling chopped prunes between them. A light press on top and a final coat of crumbs help the cake hold its shape as it rests.
Chilling and serving tips
This cake tastes best after spending the night in the refrigerator. The layers absorb some of the cream, become tender, and are easier to cut into neat slices for serving.
When to serve prune layer cake
Serve this prune layer cake for holidays, family celebrations, or cozy winter evenings. It also works well as a make‑ahead dessert when you want something special without last‑minute stress.
FAQ
Do I have to soak the dried prunes?
It is best to pour boiling water over the prunes so they soften slightly, which makes them more pleasant to bite into inside the cake.
How thin should I roll each layer?
Each piece of dough should be rolled quite thin, just a few millimeters thick, so the baked layers stay light and stack easily.
Can I add nuts or other dried fruit?
You can add a handful of chopped nuts or mix in other dried fruits if you like, as long as you keep the overall amount similar to the prunes.
