Cake (like sour cream cake)
Description
You don't need to be a professional pastry chef to know
Instructions
- 1
Step 1
1. Let's start preparing the dough. You need to beat 3 eggs with a blender into a thick foam, then add sugar and continue blending (until the sugar is completely dissolved).
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Step 2
2. Add all the liquid ingredients to the resulting mixture: sour cream, condensed milk, and jam, then mix for 1–2 minutes.
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Step 3
3. Extinguish a teaspoon of baking soda with vinegar (you can, of course, replace it with baking powder). After adding the baking soda to the future dough, pour in the flour and start kneading. Let the dough rest for 5 minutes to allow the baking soda to activate.
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Step 4
4. Pour boiling water over the dried fruits. Let them steep while the dough is being prepared. I used apricots and raisins, but you can use prunes, any nuts, or chocolate. Then drain the water and let the dried fruits dry slightly. If necessary, cut large pieces into smaller ones. Add the prepared dried fruits to the dough and mix well.
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Step 5
5. At this stage, we start baking our cake. For this, you'll need a large baking sheet, as the dough should be spread thinly onto parchment paper. Later, we will roll it up into a log. Place it in a preheated oven at 170–180°C (340–355°F) for 18–20 minutes.
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Step 6
6. For the cream, it's best to use 20% fat sour cream (it's thicker, so the cream won't spread later). Whip it for a couple of minutes, then add sugar or powdered sugar. Continue whipping for another 2–3 minutes until the sugar dissolves. Then, for flavor, add a dessert spoon of lemon juice.
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Step 7
7. When the baking sheet has cooled slightly, try to separate the parchment paper from the dough. Carefully transfer the cake layer onto a spread-out waffle towel. Using the towel, roll the sponge cake into a roll, and leave it in this position for about 10 minutes so it takes on a "sausage" shape.
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Step 8
8. After 10 minutes, unroll our cake layer to soak it with cream; it should still be warm. Depending on the height of your future cake (I chose 10 cm), cut the layer into strips whose length matches the desired height of your dessert (in my case, again, 10 cm). Spread them with sour cream cream. After a few minutes, soak them a second time.
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Step 9
9. Tear the remaining excess parts of the cake into small pieces and pour sour cream over them. Then mix thoroughly with a spoon until the mixture becomes soft and homogeneous.
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Step 10
10. Start shaping the cake into a stump. Carefully roll each cut strip into a small roll. If it breaks during the process, don't worry. Place the roll on a plate, generously pour it with sour cream frosting, and coat its sides. Repeat the same with the next strip. Continue this process until they stick together.
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Step 11
11. After about 10 minutes, when the biscuit strips have set together, start decorating the cake using the sour cream crumb mixture. Cover all the openings on top with this mixture, and on one side use a spoon to shape the "roots" of our stump. Soak the top of the cake with the remaining sour cream cream.
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Step 12
12. Melt the chocolate with butter in the microwave, stirring well until smooth. Use this chocolate to coat the sides of the cake, trying to create the appearance of dried bark using a spoon or fork.
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Step 13
13. The cake can be decorated with grated chocolate and cookie crumbs. Remember that the cake should resemble a rotten stump. Our sour cream cake is ready!