Karelian cake
Description
The recipe won't take much time. Making the cake won't take much time, the main thing is to let it soak. It should be noted about the sugar, the indicated amount is to my taste. You can add more or less to the filling and cream. For me the best taste was when the sour cream was slightly sweeter than the filling. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients. If the berries are frozen, thaw them and drain as much liquid as possible.
- 2
Step 2
Mix in a bowl 0.5 cup of sour cream, egg, salt, 0.5 cup of sugar.
- 3
Step 3
Add flour, baking powder, and knead the dough. Add the flour gradually.
- 4
Step 4
Knead a soft dough. Slight stickiness is allowed.
- 5
Step 5
Divide the dough into 7 parts. On average, the weight of one part is 70 grams.
- 6
Step 6
Preheat the oven to 180 °C. Roll out the sheets. The size of a sheet is approximately 18–20 cm.
- 7
Step 7
Transfer the prepared piece to a baking sheet (grease the sheet or line it with parchment), pierce it with a fork in several places, and bake for 4 minutes until lightly golden.
- 8
Step 8
Bake all seven layers, trim the edges if necessary. Stack them on top of each other, cover with a towel and let cool.
- 9
Step 9
Make the filling. Blend the berries with sugar (0.5 cup) in a blender until smooth.
- 10
Step 10
Make the cream. Mix 1.5 cups of sour cream with 0.5 cup of sugar.
- 11
Step 11
Assemble the cake. Take a large dish, place the layer and spread sour cream frosting on top.
- 12
Step 12
Place the second layer and spread it with berry filling. Repeat the layer, alternating cream with the filling. Do not skimp; spread everything that drips from the cake onto the top layer in a chaotic manner.
- 13
Step 13
Let the torte sit at room temperature for 30 minutes, then place it in the refrigerator for at least 4 hours, ideally for 8 hours.
- 14
Step 14
The cake is ready!