Cake "step-rasterka"


Cake "Stepka-rasterka" - a very tasty, delicate, satisfying and inexpensive treat with condensed milk. Making a cake at home is not at all difficult. A piece of dessert “Stepka-rastrepka” will pleasantly please the sweet tooth, because it simply does not exist tastier than sweets. I have been cooking a cake for this recipe for a very long time, and it has never let me down: with such a cake you can meet guests and simply prepare your relatives for tea

I propose to bake a cake “Stepka-rasterka” together with “I like to cook”, and you will see that everything is simple, easy, incredibly tasty. And the cake will turn out exactly the same as in the photo.


  • flour - 380 grams;
  • egg - 1 piece;
  • sour cream - 200 grams;
  • margarine - 250 grams;
  • condensed milk - 500 grams;
  • butter - 200 grams;
  • jam - 200 grams.

Cake "Stepka-rasterka". Step by step recipe

  1. Cut 250 grams of cold margarine into cubes.
  2. Pour 380 grams of flour into a bowl, put cubes of cold margarine and grind with your hands (we should get crumbs, you can do this with a blender).
  3. In the center of the crumbs, make a deepening and put one egg and 200 grams of sour cream. Knead the dough.
  4. Soft ready-made dough (but not sticky to the hands), wrap in cling film and send in the refrigerator for one hour.
  5. In the meantime, you can prepare the cream: beat the butter at room temperature with a mixer, add condensed milk in several steps (I took raw, not boiled condensed milk for Stepka cake) and beat until smooth, creamy.
  6. Cream for the cake "Step-rasterka" put in the refrigerator so that it cools down a little.
  7. Remove the dough from the refrigerator and divide into 12 parts.
  8. Roll each ball into a thin layer (it is best to roll out the dough on parchment paper), cut a circle with a diameter of 20-22 centimeters (you can cut a circle with a lid or plate) and chop it lightly with a fork.
  9. Bake cakes until light golden in the oven for 8-10 minutes at a temperature of 180-190 degrees.
  10. We collect the cake: put the cake on a beautiful flat dish, apply a thin layer of any sour jam (I have currant), two or three tablespoons of condensed cream, grease each cake: jam + cream.
  11. The top cake layer of the Stepka-rasterka cake should not be lubricated, but a plate (or board) placed on it, and the load on top is necessary so that the cake layers crouch and soak well.
  12. Send the cake in the refrigerator for 10-12 hours.
  13. After the “Stepka” has been soaked, grease it on all sides with the remaining cream and sprinkle with crushed crumbs from the scraps of cake.

A tempting mouth-watering piece of cake just melts in your mouth. For impregnation, you can use any jam that you have (I cooked with raspberry: it turned out deliciously).

I’m sharing the recipe for a delicious Stepka-rastrepka cake, cooked at home, with you, dear culinary specialists, “I love to cook.” Come back often, I still have a lot of interesting things for you, which will help you to have a good time with your family and friends. Next time we will prepare a quick cake with condensed milk and a Golden Key cake.

How and from what to make a Stepka cake, you can look at the YouTube channel video.

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