Crumbling stump classic cake

8 servings
1 hour

Let's make the ingredients for baking the cake. All products must be at room temperature. Rinse the dried fruits thoroughly, pour boiling water and leave for 15 minutes so that they swell slightly. We drain the water, dry the dried fruits on a paper towel and finely cut with a knife.

We pour sour cream into one deep bowl, it is better to take sour cream no more than 20% fat so that it is not thick. You can replace sour cream with kefir, it is better to use kefir not one-day, which was purchased in the store a couple of days ago. Add a teaspoon of soda to the bowl with sour cream, mix the mixture and leave for 20 minutes. The mixture will begin to bubble and increase in volume.

Meanwhile, drive chicken eggs into another deep bowl. Pour the specified amount of sugar.

Beat with a mixer or hand whisk until the mass increases in volume and foam formation.

Add crushed dried fruits to the bowl with the egg mixture.

We pour jam. Mix the mixture so that the ingredients disperse.

We pour sour cream and soda into a bowl with an egg mixture. Stir everything again so that the mixture becomes homogeneous. Pour the sifted flour in parts, kneading the dough with a spoon until homogeneous. In consistency, the dough should turn out to be like a biscuit.

We heat the oven to 180 degrees. Grease the form with oil or cover with parchment. Pour the dough into the tin, put it in the oven for 25 minutes.

The readiness of the biscuit must be checked with a wooden stick, toothpick. At the exit, it should be dry.

While the corge cools, we will prepare sour cream. Put sour cream in a bowl, add vanillin, sugar and beat the cream with a mixer or whisk until the mass increases. We put the cream in the refrigerator.

We divide the cooled biscuit into three parts, dry edges can be cut with a knife and used to decorate the cake.

Grease each part of the dough on one side with sour cream, let it lie down, soak in cream, grease with cream again and start collecting cake.

We roll the first bark with a roll, wrap the first with the second piece of dough, and also come with the third bark. Outside, we wrap the bark with parchment paper, put the cake blank in the refrigerator for an hour to set.

Then we take the cake out of the refrigerator, remove the paper, decorate the cake to taste with dough crumbs, nuts, poppy, mint, berries or candy mushrooms, imitating an old stump.

Let the cake stand in the refrigerator and serve to the table.

Enjoy your meal!