For my child’s children's holiday, I searched for a tasty, healthy, beautiful dessert for a long time and found the “Rotten Stump” cake. This is exactly what you need: very interesting looking, delicate in taste, without unnecessary additives and dyes. Everyone was delighted with such a treat. It is prepared easily, from simple, inexpensive products - but it turns out quite large and tasty. Therefore, along with “I love to cook,” I want to share a classic recipe and tell you how to make a rotten stump cake at home. Join - and you will see that it’s easy to do it yourself
- flour - 500 grams;
- sour cream - 250 grams;
- butter or creamy margarine - 200 grams;
- granulated sugar - 150 grams;
- baking powder - 10 grams;
- yolks - 2 pieces.
- dried apricots - 200-250 grams;
- prunes - 200-250 grams;
- granulated sugar - optional.
- instant gelatin - 15 grams;
- fat sour cream - 650 grams;
- granulated sugar - 250 grams;
- water - 150 milliliters;
- chocolate - 50 grams.
Tasty and light rotten stump cake. Step by step recipe
- Prepare dried fruits in advance: wash them under running water and pour boiling water separately (in different bowls) so that the liquid completely covers dried apricots and prunes. Leave to swell.
- Whisk the yolks slightly. Without turning off the mixer, add sour cream, sugar, melted butter and bring the mass to homogeneity.
- Mix flour with baking powder and sift. Add it in small portions to the egg mixture and quickly knead the dough. By consistency, it will resemble softened plasticine.
- We roll the dough into a ball, cover it with cling film and put in the refrigerator for about 1 hour.
- With swollen dried apricots and prunes, express the liquid, grind them with a blender or meat grinder (also separately). For sweetening, sugar can be added to dried fruits. Only, in this case, mix in several stages: so that the granulated sugar is completely dissolved. If your mass is very thick, add a little water. But do not overdo it: so that the filling does not soften the dough during baking.
- Cut the cooled dough into 8 identical parts. For convenience, we roll balls from them. We put it in a package and send it to the refrigerator: we will get one at a time as we work.
- We roll each ball of dough into an oval shape, about 0.5 centimeters thick and about 12-15 centimeters wide. Since the dough is sticky enough, it will be much more convenient to roll it through a plastic film. To do this, I use a dense plastic bag: stretch film does not quite fit. Put the dough on one bag, cover with a second and roll it out, not pressing firmly. Raise the polyethylene periodically and cover it again.
- On a thin layer of dough, apply a filling of dried apricots or prunes and spread it evenly over the entire surface. Twist into a long roll. This is convenient to do with the help of polyethylene, on which the dough was rolled.
- We transfer the roll, also with the help of a plastic film, onto a baking sheet covered with parchment paper.
- So do with all the balls from the dough. As a result, you should get 4 rolls with dried apricots and 4 with prunes.
- We bake rolls in a preheated oven (up to 180-200 degrees) to a light golden color. It takes me about 20-25 minutes in time.
- Immediately after baking, while the rolls are still hot, we cut off their uneven, dried edges. And the rest is cut into small rolls, 3-4 centimeters long. And leave to cool completely.
- Dry the trimmed edges in the oven at 100 degrees for about 30 minutes, cool and knead into crumbs using a rolling pin. We need it for decoration.
- Pour gelatin with water, leave to swell (approximately 20-25 minutes) and melt in a water bath.
- Cooking a classic sour cream: beat the sour cream with sugar until it is completely dissolved. Pour strained gelatin and whisk with a mixer for about 1 minute.
- We cover the detachable baking dish (I have a diameter of 20 centimeters) with cling film. Each roll is dipped in sour cream and spread in the form of a column. Each layer is abundantly watered with cream. Try to do this quickly enough: since the cream will immediately begin to harden.
- Set aside a little cream to decorate the future Rotten Stump cake (approximately 3-4 tablespoons).
- We leave the filled form for 2-3 hours at room temperature so that the rolls are well saturated, and then we send it to the refrigerator for about another 2 hours. The cream should completely harden.
- We take out the frozen cake from the mold, remove the cling film, coat the sides with the remaining cream. If it has frozen, then heat it in a water bath - the cream will immediately become liquid.
- Immediately sprinkle the sides of the Rotten Stump cake with grated chocolate and crumbs from the cut edges of the rolls.
- Melt the remaining chocolate in a water bath, transfer it to a pastry bag and draw rings on top.
The classic rotten stump cake is ready! This is, indeed, a very beautiful, unusual dessert. It tastes delicate, soft, with a pleasant hint of dried fruit. If you wish, when you grease the layer with cream, you can additionally sprinkle with nuts and chocolate chips, decorate with meringue mushrooms or come up with other figures. Such a homemade cake will be a real masterpiece - a delicious decoration of the festive table. Prepare a “Rotten Stump”, and a step-by-step recipe will help you with this!
Have a nice tea party with “I love to cook”!