Rotten stump cake - a classic recipe at home

This cake has become very popular because of its unusual taste and appearance. Dark cakes, the secret of the color of which lies in the addition of currant or blueberry jam, a large amount of sour cream, and the resemblance to a real tree stump inspire culinary experts to make some changes to the classic recipe of the product.

The classic recipe for the rotten stump cake at home

Since Soviet times, the cake recipe has remained practically unchanged: the perfect combination of sour cream, jam and dried fruits, dark color and delicate taste.

Cooking time - 7 hours.

Cooking time - 2-3 hours.

Servings Per Container: 1.

• 
  Pour dried apricots and raisins into a bowl of hot water.
• 
  In a separate bowl, beat the eggs with a mixer until they are airy foam. Pour sugar into the mixture and beat again until the mass turns white and increases in size.
• 
  Add jam, condensed milk and sour cream. Mix and beat gently with a mixer until smooth.
• 
  We extinguish the soda in a glass with vinegar and pour it into a bowl of dough.
• 
  Pour flour (sift in advance). We mix. Beat the dough with a mixer until smooth. We leave for 5 minutes.
• 
  We put the colander in the sink. Pour in raisins and dried apricots. We are waiting for the water to drain. Chop dried fruits finely. Pour into the dough and mix.
• 
  Spread the parchment paper onto a baking sheet and carefully pour the mixture. Distribute it evenly.
• 
  We turn on the oven and heat it at 180 degrees. We send the baking sheet with the dough inside and bake for 20 minutes (we slightly increase the degree).
• 
  To prepare the cream, take the sour cream, pour it into a bowl and beat with a mixer. Add sugar and beat again until smooth for 2-3 minutes.
• 
  Pour the pre-squeezed lemon juice into the cream. Beat with a mixer.
• 
  We take out the cake and let it cool for a few minutes.
• 
  Spread a slightly damp towel on the work surface (using wooden spatulas).
• 
  We remove the parchment and lay out the cake. We roll it into a roll. We are waiting for 15-20 minutes. We untwist and decide what height the future "stump" will be (10, 15 or 20 cm). We measure the required distance on the cake with a ruler. We make markings on both sides horizontally.
• 
  Cut the cake into strips. Grind the leftovers with your hands or with a blender, add the sour cream mixture and mix until smooth. We leave for a while.
• 
  Lubricate the cakes with cream and wait a couple of minutes. Then we coat them with a second layer of cream.
• 
  We fold the first cake into a roll, put on a dish prepared in advance for the cake. Pour it on top and coat the sides with cream. We wrap the roll with the second strip. We try to press it tightly so that the structure does not fall apart.
• 
  We do the same with the third strip. We keep each layer for a few minutes for better adhesion. We leave the workpiece for 10 minutes.
• 
  Lubricate the edges of the last layer with a mixture of cake residues. We fix the places that are not "glued together" well, and fill in the voids of the cake on top.
• 
  We transfer part of the crumb mixture to the dish and begin to form the "trunk" of the cake and its "root". Saturate the top of the product with cream.
• 
  Gather the cream and cream crumbs around the edges of the dish and finish off the cake. Melt butter and chocolate. Stir the ingredients and decorate the cake with icing.
• 
  Carelessly apply the mixture to the cake, creating the effect of old tree bark. We coat the "roots" with a teaspoon so that the shape becomes fancy.
• 
  We collect glaze on the edge of a tablespoon and form the top of the "stump": remove the mixture with a knife so that the lines are sloppy.
• 
  Sprinkle the top and sides of the cake with grated chocolate. After 1-2 hours, serve.

Bon Appetit!

How to make a rotten stump cake on kefir with jam?

Thanks to kefir in the dough, the cakes are porous and friable, and a simple sour cream gives the cake a delicate and pleasant taste.

Cooking time - 7 hours.

Cooking time - 2-3 hours.

Servings Per Container: 1.

Ingredients for the dough:

• Flour - 480 gr.
• Eggs - 3 pcs.
• Sugar - 400 gr.
• Vanilla sugar - 10 gr.
• Dried fruits (raisins, prunes) - 200 gr.
• Baking soda - 2 tsp
• Kefir - 500 ml.

Ingredients for impregnating cakes:

• Sugar - 50 gr.
• Water - 50 ml.

Ingredients for the cream:

• Sour cream 20% - 500 gr.
• Sugar - 200 gr.

Ingredients for chocolate icing:

• Dark chocolate - 150 gr.
• Butter - 50 gr.

Ingredients for decoration:

• Wafer decorations are optional.
• Cookies "Mushrooms" - optional.

Cooking process:

1. Put the raisins and prunes in a bowl and pour boiling water over it. Drive eggs, granulated sugar and vanilla sugar into another bowl. Beat with a mixer: the mass should become larger and turn white.
2. Pour kefir into a container and add soda to extinguish it. We move the kefir mixture into the egg mixture. It is necessary that the dishes are bulky, as the mixture will begin to foam and increase in size. Gradually fill in the flour (sift it first) and quickly mix the contents with a whisk, otherwise lumps will remain.
3. Cool the finished dried fruits slightly, put them on a paper towel so that it absorbs excess moisture. Cut the prunes into small pieces. Pour the dried fruits into the dough.
4. Mix the ingredients. Take a baking sheet and cover it with parchment paper. If the baking sheet is small, divide the dough into two equal parts and bake in two passes.
5. Turn on the oven 180 degrees. Put the dough inside and bake for 20-25 minutes. We spread a slightly damp towel on the working surface of the table and remove the parchment. Put the finished cake on it and divide it into three equal parts, if baked on a large baking sheet (if you got two smaller cake layers, then divide each into two equal parts).
6. We roll the hot cake into a roll with a towel. We try to do everything quickly, otherwise the cake will cool down and break when folded.
7. While the roll is cooling down, we begin to prepare the impregnation and cream for the future cake. We need two deep bowls. Pour sugar into one and pour boiling water over it, then mix and leave to cool the mixture. Pour the sour cream into another container, add sugar and begin to beat with a mixer until the sugar dissolves in the sour cream.
8. We unfold the roll and pour it evenly with the impregnation mixture. Cut off the edges of the cake (or cake layers) to use later to form the "roots" of the cake. We coat the first cake with cream, roll it into a roll with the filling inside and put it on a dish. We coat the top and sides with cream.
9. We coat the second cake with cream and wrap the first cake with it, process the top and sides. We repeat the same manipulations with the third cake. Leave a small amount of the root sculpting cream.
10. We break the remains of the cake into small crumbs by hand or with a blender. We mix them with cream. We begin to lay out the "roots" of our "stump". We put the cake in the refrigerator for 3-4 hours (or overnight).
11. When the appointed time has passed, we begin to prepare the icing. Put chocolate (break into pieces) and butter in a separate container. We put on a saucepan with boiling water so that the products melt from the steam.
12. Using a culinary spatula, gently apply the icing to the sides and roots of the cake. We draw light uneven stripes with a fork to make it look like an old tree bark.
13. We decorate the cake with waffles and cookies.You can use edible flowers and other decorations. Dessert is ready.

Bon Appetit!

Incredibly delicious cake "Rotten stump" with dried apricots and prunes

In the context, the cake turns out to be multi-colored and resembles a labyrinth due to the variety of dried fruit filling. For this reason, the taste range of each piece is also different.

Cooking time - 7 hours.

Cooking time - 2-3 hours.

Servings Per Container: 1.

Ingredients for the cake:

• Sour cream - 1 l.
• Sugar - 2-2.5 tbsp.
• Eggs - 1 pc.
• Baking soda - 2 tsp
• Flour - 3 tbsp.
• Prunes - 100-150 gr.
• Dried apricots - 100-150 gr.
• Raisins - 100-150 gr.
• Nuts - 100-150 gr.

Ingredients for the glaze:

• Sugar - 3 tablespoons
• Cocoa - 2 tablespoons
• Milk - 1 tablespoon

Cooking process:

1. Pour dried fruits with hot water in a separate bowl. Drive the egg into another container and add 2/3 cup of sugar. Stir with a whisk until smooth.
2. Add a glass of sour cream to the finished mixture. Mix again.
3. Add soda (0.5 tsp is enough). Add flour gradually. We begin to vigorously knead the dough so that no lumps remain.
4. Let's take care of the filling. Grind the soaked dried fruits, nuts using a meat grinder or food processor (separately).
5. Combine nuts with prunes, add a pinch of sugar. If the dried fruit mixture is thick enough, add a little hot water and stir.
6. Roll out the dough and cut it into equal pieces.
7. Using a rolling pin, we form cakes and put the filling on each of them.
8. Now we roll up small rolls from stuffed cakes. Take a baking sheet and cover it with parchment paper. We spread the rolls on a baking sheet and put in the oven (preheat up to 180 degrees in advance). Bake for 20 minutes until golden brown.
9. While the rolls "fit", prepare the cream. Pour sour cream into a separate container, then pour one glass of sugar. Beat with a mixer until smooth.
10. Cut the finished rolls into pieces 3 cm wide.
11. We take a baking dish so that you can remove the bottom, cover it with foil and distribute the cream over the surface (3 tablespoons). We lay mini-rolls in layers. Pour the rolls well on top. We carry out the same manipulations with other layers.
12. We put the cake in the refrigerator overnight. In order for the cream to saturate all the layers better, cover the cake with a plate on top and place the load.
13. To decorate the cake, let's cook the icing. Pour cocoa and sugar into a small saucepan, pour milk. We put on the stove and heat until completely dissolved, do not forget to stir. Pour the finished icing over the cake and decorate at your discretion. We serve to the table.

Bon Appetit!

A simple and delicious recipe for homemade rotten stump cake on sour cream

Sour cream in the dough gives the cake a splendor and unusual taste. The product turns out to be moderately sweet and even healthy due to the large amount of dried fruits and nuts.

Cooking time - 7 hours.

Cooking time - 2-3 hours.

Servings Per Container: 1.

Ingredients:

• Sour cream - 1150 gr.
• Sugar - 400 gr.
• Salt - 0.3 tsp
• Eggs - 1 pc.
• Flour - 550 gr.
• Baking dough - 2 tsp
• Dried apricots - 200 gr.
• Prunes - 200 gr.
• Raisins - 200 gr.
• Dried cranberries - 200 gr.
• Vanilla sugar - 2 tsp

Cooking process:

1. Let's start making the cake by kneading the dough. Pour 250 grams of sour cream into a bowl or deep plate. We drive in an egg, add 200 g of sugar and salt. Mix well with a whisk until smooth.
2. Sift flour into another container. Add baking powder and mix. Pour the mixture into the egg-sugar liquid and mix with a spatula, and then wrinkle it with our hands on the work surface.
3. Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.
4. Now let's get down to stuffing. Pour prunes, dried apricots, raisins and cranberries into different containers. Fill them with boiling water for 15 minutes.
5. After the time has elapsed, drain the water and lay out the dried fruits on a paper towel so that the excess liquid is absorbed. Grind in a blender.
6. We take the dough out of the refrigerator and roll it out a little. We cut it into 8 equal parts.
7. Roll out the first piece of dough. It should be thin enough. Lubricate with any filling.We calculate everything so that half the mass is enough for each workpiece.
8. Now carefully roll the filled dough into a roll.
9. We work in the same way with the rest of the rolls. Then we take a baking sheet and line it with parchment paper. We spread the rolls so that there is a gap (when baking, they will increase and may stick to each other).
10. We turn on the oven, heat it up at a temperature of 180 degrees. Put a baking sheet with rolls inside and bake for 30 minutes until golden brown.
11. We are waiting for the rolls to cool down, a few minutes. We cut them into pieces of 3 cm thick.
12. It remains to prepare the cream. Pour sour cream into a bowl and add sugar. Beat with a mixer until smooth.
13. Now we need a baking dish with a removable bottom. We cover it with cling film inside. We distribute a couple of tablespoons of cream over the surface. We spread the rolls with the filling up.
14. Depending on the diameter of the mold, 1-2 layers of rolls are obtained. In any case, grease the top of each layer with cream.
15. Cover the cake with cling film and put in the refrigerator overnight. At the appointed time, we take out the cake, turn it over and put it on a dish. We decorate the cake to your liking and serve.

Bon Appetit!

How to bake a delicious rotten stump cake with nuts at home?

For an incomparable taste, instead of dried apricots and prunes, you can add other dried fruits to the cake, and use nuts to imitate the "roots".

Cooking time - 7 hours.

Cooking time - 2-3 hours.

Servings Per Container: 1.

Ingredients for the dough:

• Sour cream - 1 tbsp.
• Wheat flour - 3 tbsp.
• Eggs - 1 pc.
• Sugar - 1 tbsp.
• Butter - 50 gr.
• Soda - 0.5 tsp
• Table vinegar 9% - 0.5 tsp
• Salt - 0.5 tsp

Ingredients for the filling:

• Dried apricots - 200 gr.
• Prunes - 200 gr.
• Nuts - 200 gr.
• Sugar - 4 tablespoons

Ingredients for the cream:

• Sour cream 20-25% - 1 liter.
• Sugar - 1.5 tbsp.
• Vanilla sugar - 1 pinch
• Vanillin - 1 pinch.

Ingredients for the glaze:

• Sugar - 6 tablespoons
• Milk - 5 tablespoons
• Butter - 50 gr.
• Cocoa - 5 tablespoons

Cooking process:

1. Soak dried fruits in different dishes with hot water. We leave for 30 minutes. Fry the nuts a little in a pan.
2. In a separate bowl, begin to knead the dough. We drive in an egg, add sugar and salt. Next, we send sour cream, butter (melt in advance), baking soda (it should be extinguished with vinegar). Mix the ingredients into a single mass. Pour the flour into the mixture one glass at a time and mix with a spatula. Transfer the lump to a cutting board and knead the dough. Wrap in plastic wrap and refrigerate for 30 minutes.
3. We return to dried fruits. We wash them and put them on a paper towel to get rid of excess moisture. Grind dried apricots and half of the nuts in a blender. Add 2 tablespoons of sugar to each of the parts and mix.
4. After 30 minutes, we take the dough out of the refrigerator and form into a tourniquet. Cut into 8 equal parts. Roll out each part into a thin rectangle, apply the filling and distribute it over the entire surface of the layer. We turn into a roll. We do this with all parts. Preheat the oven to 180 degrees. Cover the baking sheet with parchment paper, lay out the rolls. We bake for 45 minutes.
5. After the time has elapsed, we take out the finished rolls and let them cool. We cut the rolls into pieces of 3 centimeters.
6. Let's move on to preparing the cream. Pour sour cream into a bowl, add sugar and vanilla. Beat with a mixer until smooth. In a baking dish or a large saucepan, place the rolls with the filling up (pre-dip in the cream). Pour cream on the finished product, cover with a film or a lid and put in the refrigerator for 5-6 hours.
7. We take out the cake from the refrigerator. Turn over and put on a dish. Now you need to decorate it with glaze. Pour sugar and cocoa into a small saucepan, then send milk and butter. Melt over low heat and do not forget to stir. When the mixture is smooth, remove the pan from the stove and let the glaze cool.
8. Spread the icing over the top and sides of the cake. We decorate the product with nuts, creating "roots". We send it to the refrigerator for 30-40 minutes. Ready!

Bon Appetit!

A step-by-step recipe for making a rotten stump cake with condensed milk

The condensed milk in the cake really makes it look like a rotten tree stump. And dark jam gives the product a grayish tint, which further enhances the effect.

Cooking time - 7 hours.

Cooking time - 2-3 hours.

Servings Per Container: 1.

Ingredients for the dough:

• Flour - 2 tbsp.
• Sour cream 20% - 1 tbsp.
• Eggs - 3 pcs.
• Jam - 1 tbsp.
• Sugar - 0.5 tbsp.
• Soda - 1 tsp
• Cocoa - 2 tsp
• Shortbread cookies - 5 pcs.

Ingredients for the cream:

• Lemon - 3 pcs.
• Butter - 400 g.
• Condensed milk - 1 b.
• Powdered sugar - 80 gr.

Cooking process:

1. Drive eggs into a separate bowl, add half a glass of sugar. Using a mixer, beat the ingredients until a white foam forms.
2. Add jam and sour cream to the resulting mixture. Beat again until smooth.
3. Sift the flour into a separate container and add soda to it, pour it into a bowl with the mixture, stir until the liquid becomes thick.
4. We need to bake three cakes. To do this, divide the dough into three equal parts. Pour the mixture for the first cake into a baking dish and put in the oven (preheat to 180 degrees). Simmer each cake in the oven for 20 minutes. Let them cool down.
5. While the cakes are baking, let's turn to the cream. We take butter and beat it with a mixer until white. Add condensed milk and powdered sugar to the butter. Beat until smooth. Rub the lemon zest on a grater. Add it to the mixture along with lemon juice. Beat with a mixer until fluffy.
6. Now let's move on to preparing the cake decorations. To do this, crumb cookies into a separate bowl and add cocoa to it, mix. Later, with this crumb, we will decorate the sides and top of the cake.
7. Grease the cakes with cream, process the sides of the cake with it using a wide knife or spatula.
8. Decorate the cake with cocoa and cookie crumbs. We put in the refrigerator overnight so that the cakes are well saturated.

Bon Appetit!