Classic "Rotten Stump"
10 servings
195 minutes
The 'Rotten Stump' cake is a true masterpiece of Russian culinary art, embodying the coziness of home baking. Its name is symbolic: the delicate layers of dough and rich filling of dried fruits resemble the pattern of tree bark hiding a sweet core. The taste of this dessert is surprisingly harmonious — the sweet and sour notes of prunes, apricots, and raisins intertwine with the airy texture of sour cream frosting, creating a delightful combination. It is not just a cake but a tradition that brings families together at the festive table. Its preparation requires patience, but the result is worth it: rich, moist, and infused with childhood aromas, it becomes a centerpiece for any gathering. Served chilled to allow the cream to fully saturate the layers of dough, making them tender and juicy. A magnificent choice for warm evenings and celebrations!
1
Mix 200 grams of sour cream, an egg, half the sugar, baking soda, and vinegar. Whisk well. Add flour and knead the dough. Place it in the refrigerator for an hour.
- Sour cream: 1400 g
- Chicken egg: 1 piece
- Sugar: 400 g
- Baking soda: 0.5 teaspoon
- Vinegar: 0.5 teaspoon
- Wheat flour: 4 glasss
2
For the filling, chop the dried fruits in a blender (each type separately).
- Dried apricots: 250 g
- Raisins: 250 g
- Prunes: 250 g
3
Divide the dough into 8 parts, roll each into a thin layer. Spread filling on each layer and roll into a log. You should have two logs with prunes and three each with apricots and raisins.
- Dried apricots: 250 g
- Raisins: 250 g
- Prunes: 250 g
4
Place the rolls in a greased dish and bake in the oven for 35 minutes at 180 degrees.
5
Whip the remaining sour cream and sugar well
- Sour cream: 1400 g
- Sugar: 400 g
6
Cool the ready rolls and cut them into pieces of 2-3 cm.
7
Grease the bottom of the mold with cream, layer the rolls: first with raisins, then prunes, and the top layer with dried apricots. Generously coat each layer and the top with sour cream. Set aside about 200 grams of cream for later. Place the finished cake in the mold in the refrigerator overnight.
- Sour cream: 1400 g
- Dried apricots: 250 g
- Raisins: 250 g
- Prunes: 250 g
8
Then carefully flip the cake from the mold onto a plate, smooth the edges with the reserved cream, and decorate to taste.
- Sour cream: 1400 g
