The Cream

  • 600 grams (21.2 ounces) mascarpone
  • 400 milliliters (1.7 cups) cream
  • vanilla to taste
  • sugar to taste
  • 400 grams (14.1 ounces) walnuts

The Dough

  • 500 grams (17.6 ounces) flour
  • 100 grams (3.5 ounces) sugar
  • 4 eggs
  • 200 grams (7.1 ounces) butter
  • 200 grams (7.1 ounces) sour cream
  • 1.5 teaspoons baking soda


  • chopped prunes, amount to taste


  • Electric Mixer

    A good mixer will save you time and ensure your cream is perfectly whipped. A stand mixer would be ideal, but a hand mixer works too. Make sure to use the whisk attachment for the best results!

  • Mixing Bowls

    You'll need several mixing bowls of different sizes. Glass or stainless steel bowls are best as they don’t retain flavors and can be used for both whipping the cream and mixing the dough.

  • Rolling Pin

    Opt for a non-stick, heavy rolling pin. This ensures you get thin, even dough sheets without sticking.

  • Parchment Paper

    Parchment paper is essential to prevent the dough from sticking to the baking tray. It also makes cleanup a breeze!

  • Baking Tray

    A flat, sturdy baking tray will help ensure your dough bakes evenly. If you have multiple trays, it will speed up your baking process.


Step 1

1. In a large mixing bowl, whip the cream until soft peaks form. Gently fold in the mascarpone, sugar, and vanilla. Finally, stir in the chopped walnuts. Ensure your cream is cold to whip better. Adding sugar gradually helps it dissolve more evenly.

Step 2

2. Pre-soak the prunes in warm water until they become soft. Chop them into small pieces. Adjust the quantity of prunes based on your taste preference. They add a chewy, sweet texture.

Step 3

3. In a medium bowl, mix the flour with the baking soda. In a separate bowl, beat the eggs with the sugar until the mixture is pale and frothy. Add the melted butter and sour cream, then beat well. Gradually mix the dry ingredients into the wet mixture to form a dough. Make sure your butter is fully melted and somewhat cooled before adding to avoid cooking the eggs.

Step 4

4. Divide the dough into 10-12 parts, rolling each into balls. Roll each ball into thin circles about 24 cm in diameter. Place the dough circles on parchment paper, prick with a fork, and bake at 356°F (180°C) for 7-10 minutes until lightly browned. Pricking the dough prevents bubbles during baking. Always preheat your oven for even baking.

Step 5

5. To assemble the cake, alternate layers of baked dough, cream, and chopped prunes. Decorate the final layer with chopped walnuts. Let the cake sit for a few hours or overnight to allow flavors to meld and the cake layers to soak up the cream.


Whether you’re planning an intimate family dinner or an extravagant party, this cake is the perfect showstopper. 🍰✨

Family Gatherings: Serve this cake as the grand finale to any meal, and watch it become an instant family favorite. Paired with a scoop of vanilla ice cream, you'll have a winning combination that pleases all ages.

Picnic Delights: Pack this cake in a cooler for your next picnic. Enjoy it with a cool lemonade under the shade of a tree, and let the creamy, nutty flavors enhance your outdoor experience.

Special Occasions: Decorate the top with fresh fruit or edible flowers for an extra touch of elegance. This cake effortlessly elevates any birthday or anniversary celebration into a memorable event. 🎉🍓


For those with dietary restrictions, don’t worry! We've got you covered with easy gluten-free and vegan modifications. 🌱

Gluten-Free: Replace the flour with a gluten-free flour blend. Ensure it’s a 1:1 substitution to keep the texture just right. This way, everyone can indulge without worry!

Vegan: Swap the mascarpone and cream with a vegan alternative such as coconut cream, and replace the eggs with a flaxseed or chia egg. The butter can also be substituted with coconut oil or a plant-based margarine.


  • How can I make sure my cream doesn't curdle?

    Ensure all your ingredients are at room temperature before you start. Cold cream can sometimes curdle when mixed with other ingredients.

  • Why did my cake layers crack during baking?

    This could be because the dough was rolled too thin or the oven temperature was too high. Try rolling the dough a bit thicker and monitoring the oven closely.

  • What’s the best way to store the cake?

    Cover the cake with plastic wrap or store in an airtight container in the refrigerator. It stays fresh for up to 3 days.

  • Can I prepare the dough in advance?

    Yes, you can prepare the dough and refrigerate it for up to 24 hours. Just make sure to bring it to room temperature before rolling out.

  • How do I prevent my cream from being too runny?

    Ensure your cream is whipped to stiff peaks and add the mascarpone slowly while continuing to whip. If it’s still runny, try chilling it for a bit before assembling the cake.

  • What’s a good substitute for prunes?

    Dried apricots or dates can be a great alternative to prunes. They also add a nice natural sweetness.

Nutrition facts

Prunes cake
Recipe Yield:10-12 servings
Calories:Approximately 450-550 calories per serving
Calories (Min - Max):450 - 550
Total Fat:30g
Saturated Fat:15g
Total Carbohydrate:40g
Total Sugars:18g