Cake (classic)

Description

The pastry is easy and quick to prepare. I'll tell you. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Preheat the oven to 180 degrees. Line a large baking sheet with sides with parchment paper.

2. 2

   Step 2

   Wash the dried fruits, pour warm water over them, and let them soak for 10 minutes. Then drain the water, dry the apricots and prunes, and finely chop them.

3. 3

   Step 3

   Let's work on the dough. Pour 1 cup of sour cream into a small bowl, add baking soda, and let it sit for a few minutes.

4. 4

   Step 4

   In a large bowl, lightly beat the eggs with 1 cup of sugar, then add sour cream with baking soda, jam, and mix until smooth.

5. 5

   Step 5

   Add the prepared dried fruits and mix.

6. 6

   Step 6

   Add the sifted flour to this mixture in parts and mix until you get a not-too-thick, smooth batter (similar to sponge cake batter).

7. 7

   Step 7

   Pour the dough into the prepared baking sheet and bake in a hot oven for 20-25 minutes, until done.

8. 8

   Step 8

   Prepare the cream. Mix the remaining sour cream with sugar, beat with a mixer until thick cream forms, and refrigerate.

9. 9

   Step 9

   Remove the finished cake layer from the baking sheet and peel off the paper. Transfer the cake layer to a work surface and trim the uneven edges. Use the trimmings to make biscuit crumbs.

10. 10

    Step 10

    Cut the warm cake horizontally into 3 strips of equal width and spread one-third of the sour cream frosting over them, coating the edges and cut sides. Leave the cake layers at room temperature to cool and absorb the frosting.

11. 11

    Step 11

    Then generously spread the layers with 1/3 of the cream, the remaining portion of which will be used to decorate the top and sides of the cake.

12. 12

    Step 12

    Now roll one strip of cake with cream into a tight roll, place the second strip of cake right next to it and continue rolling. Do the same with the last strip of cake. As a result, you should get a tightly rolled biscuit roll filled with cream.

13. 13

    Step 13

    To prevent the roll from unrolling, wrap it in parchment paper, place a wooden cutting board on top, and refrigerate the cake overnight.

14. 14

    Step 14

    Remove the cake from the paper, cover the top and sides with sour cream frosting or chocolate glaze, transfer to a serving plate, and decorate to your taste, shaping it to resemble a rotting tree stump.

15. 15

    Step 15

    Put the finished cake in the refrigerator for another 2 hours before serving.