Cake “Rotten Stump”

Delicious and delicate cake from childhood – Rotten Stump cake. Tastier than sour cream, and most importantly – it’s easy to prepare.

Ingredients

For the dough:

Eggs – 3 pcs.
Sugar – 1 cup (130 g)
Flour – 2 cups (360 g)
Soda – 1 teaspoon
Vinegar 9% – extinguish soda
Sour cream – 1 glass (200 g)
Condensed milk – 100 g
Apricot jam – 100 g
Dried fruits – 150 g

For the cream:

Sugar – 130 g
Sour cream – 500 g
Lemon juice – 1 dessert the spoon

For glaze:

Chocolate – 200 g
Butter – 1 tablespoon

For decoration:

Grated chocolate
Cookies (crumb)

Directions

Pour the dried fruits with boiling water and leave them for the entire time while we make the dough.
(I used raisins and dried apricots, but you can also add prunes, nuts, or just add chocolate. If there is nothing like this at home, then just skip this step.)
Break eggs at room temperature into a bowl in which we will mix everything. Beat on medium speed until the foam is stable. We send sugar there.
Beat for 3-4 minutes so that the sugar dissolves (speed is above average).
Pour all liquid products into a bowl and mix for 1 minute. (If you take red jam, keep in mind that it will give a green tint in the dough. If the jam is in pieces, beat it with a blender.)
We extinguish soda with vinegar (can be replaced with baking powder). It is imperative to extinguish the soda. Despite the fact that the dough contains sour cream, it will not completely extinguish the soda due to the fact that the sour cream is fresh.
We introduce flour. Leave the dough for 5 minutes.
Cut dried apricots into cubes.
We send all dried fruits to the dough – mix.
We take the largest baking sheet of rectangular or square shape and cover it with parchment. We distribute the dough around the entire peri. (If you have a small baking sheet, divide the dough in half. In any case, the cakes should be thin.)
We send the baking sheet to preheated to 170-180 degrees for 18-20 minutes.
The most delicious cream for this cake is sour cream. Pour high-fat sour cream into the mixer bowl and beat for 2 minutes (speed is above average) until it becomes less frequent and the air is collected. Add sugar and continue beating for another 2-3 minutes.
Pour in lemon juice and stir.
We take the cake out of the oven and leave it on the table for a few minutes to cool the baking sheet.
Spread out a damp waffle towel and spread the cake on top.
We wrap the cake in a roll. Then you can proceed in two ways:
1. Leave until the cake is completely cool.
2. Let it sit for 10 minutes so that it is not too hot, but still warm.
I prefer the second method because the warm cake absorbs more cream and the cake turns out to be juicier.
We spin the roll. It is necessary to determine the height of the “stump”, for this you need a ruler. We cut the cake into 3 strips 10-15 cm wide.
Soak the biscuit with cream twice.
The remaining edge of the cake with crumbling hands and mix with the cream. The crumb should be very soft.
When the sour cream is well absorbed, we take the first strip and turn it into a roll (if it breaks, it’s okay). Put it vertically on a plate and pour the cream on all sides.
We wrap the second strip around.
After a couple of minutes, we do the same with the third strip. We leave for 5-10 minutes.
Using a crumb, we attach the edges of the third strip to the second. We close the voids with crumbs, correct all the irregularities, and form a root.
Pour the remaining sour cream over the top of the cake. Wipe off all the edges of the plate.
Combine chocolate with butter.
Melt in the microwave.
Smear the sides of the cake with a silicone brush.
Draw “annual rings” with the rest of the chocolate.
Sprinkle lightly with grated chocolate.
Decorate the base of the Rotten Stump cake with cookie crumbs.
Rotten Stump Cake can be served after 1 hour.

Bon Appetit!

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