Cake
Description
The recipe won't take much time. Rinse apricots and prunes thoroughly and soak them in hot water for half an hour, then dry on a towel. Soften the butter and cream it with sugar. Add sour cream and salt—mix well. Combine flour with baking powder and gradually add the flour mixture into the butter-sour cream mixture. Knead a soft dough. Divide it into 16 equal parts. Roll each of the 15 parts into a thick rope about 20 cm long. Then roll each rope out into a strip 7 cm wide. Place prunes or apricots along the center. Seal the edges so that the dried fruit ends up inside. Roll the remaining 16th part of the dough into a rectangle whose length matches the length of the rolls and whose width equals the combined width of 5 baked rolls—this will be the cake base. Place the "logs" and the base onto a baking sheet lined with parchment paper, positioning the "logs" seam-side down. Bake until golden brown. Meanwhile, prepare the cream. Beat soft butter with condensed milk (you can use either regular or caramelized condensed milk). Once the dough is baked, let the pieces cool, then assemble the cake. Transfer the cake base onto a serving plate and spread a thin layer of cream over it. Place 5 rolls tightly together on top. Spread cream over them, then place 4 more rolls on top. Pour cream again and add 3 rolls. Then another layer of cream and 2 rolls. Finally, cream and one last roll. Spread the remaining cream over the top and sides of the cake and sprinkle with chocolate shavings or decorate with chocolate topping (or syrup). Refrigerate the finished cake for several hours to let it soak through. The dessert is ready. Serve it at the table.