Cake (classic recipe)
Description
Homemade pastry for tea. This cake is worth the time and effort. Delicious rolls with aromatic filling in a gentle sour cream cream – this is simply the perfect dessert. You can serve this cake at a festive table or prepare it on a regular weekend to delight your loved ones with tasty sweet pastry. Recipe: Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Before starting to make the dough, soak the raisins and apricots separately in hot water.
- 2
Step 2
For the dough, mix sugar with egg.
- 3
Step 3
Then add the sour cream and baking soda neutralized with vinegar. Mix until smooth.
- 4
Step 4
Add the sifted flour and knead a soft dough. Be careful not to use too much flour, so the dough doesn't become too dense. It should be slightly sticky to the touch. Cover the finished dough with plastic wrap and refrigerate for 1 hour.
- 5
Step 5
Meanwhile, prepare the filling. Squeeze the raisins to remove excess water and blend in a blender until smooth.
- 6
Step 6
Grind the apricots in exactly the same way.
- 7
Step 7
Remove the dough from the refrigerator. Divide it into 6 parts, rolling each into an elongated oval shape. Spread the filling evenly.
- 8
Step 8
Roll the dough into a roll. As a result, you should have 3 rolls with raisins and 3 rolls with dried apricots.
- 9
Step 9
Bake the rolls for 20-25 minutes at 180 degrees. Cool the ready rolls.
- 10
Step 10
Cut each roll into pieces 3-4 cm long, trimming the edges first (they will be needed to decorate the cake).
- 11
Step 11
Whip the sour cream for the cream with sugar and thickener.
- 12
Step 12
It should result in a fairly thick and fluffy mixture.
- 13
Step 13
Now prepare the cake mold. The diameter of the mold should be 20-22 cm. You can use a metal baking pan, a ceramic dish like mine, or even an ordinary pot of suitable diameter. Line the inside of the mold with plastic wrap. Dip each piece of roll into the cream and place it upright into the mold.
- 14
Step 14
Place the remaining pieces horizontally, also dipping them in the cream. Cover the dish with plastic wrap and refrigerate for 2-3 hours.
- 15
Step 15
Then, invert the mold onto a large plate or platter. First, remove the mold, then carefully peel off the plastic wrap. Spread the remaining cream evenly over the entire surface of the cake. Chop the leftover roll ends with a knife and sprinkle the resulting crumbs over the top and sides of the cake. Overall, the cake is ready. Return it to the refrigerator for 5–6 hours, or preferably overnight, to allow it to fully set. I was in a hurry and cut the cake after just 3 hours. As you can see, the slices haven't fully held together yet, but it was still very delicious. So, wait the necessary time—and