cake with the original name "Rotten stump" of fame and the frequency of the preparation can be on a par with the "Napoleon" and "Honey".But in comparison with them, "Rotten stump" greatly benefits from the simplicity of its execution.Add to this plenty of variations on the theme of his recipes, and you can get an infinite number of versions of a favorite dessert.
Cake "Rotten stump": classic recipes and tips
name "Rotten stump" is the best displays a loose, crumbly texture of the cake in the cut.And it was over her hostesses have to do magic with particular zeal, whether - cakes or rolls constitute its basis.By the way, in the latter case, this cake may have a more elegant name - "Labyrinth", due to the fact that the cut pieces are obtained in these intricate moves, filled with cream and, occasionally, fruits and nuts.The traditional recipe for "rotten stump" involves baking biscuit turning into cakes, and the use of layers for butter cream with raisins and lemon zest.
- Eggs - 4 pcs.
- Butter - 150 g
- Sugar - 150 g
- baking powder - 8g
- Flour - 300 g
- black small raisins - 80 g
- walnuts - 120 g
- Dried apricots - 100g
- Cream 33% fat - 300 g
- Powdered sugar (cream) - 4 tbsp.l.
- key moment in the creation of the cake "Rotten stump" on the classic recipe - baking biscuit.If he gets loose and lush cake can be considered a success.But the slightest puncture with a base results in the need to re-engage her baking.Therefore, if you try to make a "Rotten stump" for the first time, clearly follow the technology.
- eggs with a pinch of salt whipped whisk and set aside aside.At the plate, using a water bath, melted butter, which, adjusted to a uniform consistency is required to cool.Raisins and dried apricots are scalded with boiling water 2-3 p., To rid them of the damage the protective layer and slightly softened.Then dried mixed with melted butter, and the mixture was gradually introduced eggs.Flour in the same cup sifted through a fine sieve, supplementing meals: it's best to divide the total amount into 3 parts, and pour 100 g after each portion of dough should be carefully whisk mixer on low speed.With the last of the flour baking powder is added, which can be replaced by 1 tspsoda, apple cider vinegar extinguished.In greased form a stiff dough is filled, and the form is removed in preheated to 180 degrees (160 degrees convection) oven.Bake the cake should be 30-35 minutes, during which time the oven door is not opened.Willingness to check the wooden stick: it puncture should not be moisture.
- -baked cake is removed from the mold is cooled and cut crosswise into 3 thick cake.While it cools, it is necessary to prepare a cream: in a bowl combine cream and powdered sugar, and by means of a mixer at high speed beating mass to strong foam formation.Cakes are coated with cream, raisins and chopped interspersed dried apricots, then glued into the cake.Its surface is also necessary to process the remains of the cream, carefully touching the sides, and then decorate with chopped walnuts.
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Cake "Rotten stump" jam: recipes and tips
Variation "rotten stump", involving the use of a jam as the impregnation has not based on sponge shortcakes, and rolls connected in a big circle.The dough is a little simpler than that in the classic version, and is prepared in minutes.Lemon peel, indicated in the list of ingredients may be replaced by orange zest or even removed from the recipe - her task here is simply to add flavor.
- Flour - 800 g
- average fat sour cream - 150 g egg yolks
- - 3 pieces.
- Powdered sugar - 200 g
- Baking Powder - 5g
- Lemon zest - 2 tbsp.l.
- favorite jam - 300 ml
- Natural yoghurt - 500 ml
- Sugar - 120 g
- sifted flour in a bowl slide, centered on the need to make a well - there will fill the egg yolks and dropped them a pinchsalt.As the dough into it cautiously added powdered sugar, combined with baking powder and lemon zest.Last infused whipped cream in a separate bowl and knead all the components in the elastic ball, which should not stick to hands.If he is not busy, you can roll it in flour and knead again.
- dough is divided into 10 parts, each of which is rolled out on a wooden board in the cake with a minimum thickness of 2 mm.For special evenness edges do not need to follow, but it is desirable to make the cake a little elongated, oval-shaped.On its surface it is distributed selected jams (it is best if there is a sufficient amount of the pulp from the fruit or berries) and then rolled in tortilla roll.When they are twisted, they are sent in the preheated oven, put on parchment and bake for 25-30 minutes.The temperature of the oven without convection - 175 degrees ..
- When the surface of the rolls acquire a golden hue, they are removed from the oven, cool and cut into slices 4-5 cm in width. The final stage is to fill the round split mold these parts rolls, and, between eachlayer need to add 3-4 tbspwhipped yogurt with sugar.On top of the cake and poured the remains necessarily yogurt cream (it can also add a little cocoa), and removed in the refrigerator.On freezing cream usually takes 3-4 hours, but it is best to "forget" about the cake for 8-10 hours. In the end will only have to decorate it with chocolate chips, or ground nuts.If you want to use for decorating cake chocolate coating, then 100 g of dark chocolate with 30 grams of butter and 25 ml of milk or boiled water.To heat and mix the components needed in a water bath, and the average power of the hotplate.And if you want to increase the taste of jam, you can pick it relevant and fresh berries or fruit and put them on the surface of the dessert.
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Cake "Rotten stump" with dried fruits: the recipe recommendations
If the jam for you - the product is too sweet, but fruity notes bring in a cake you want, you can bake "Rotten Cake" with dried fruits and nuts, selecting themto your liking.Standard set here is considered a bunch of white and black raisins, dried apricots and prunes, but you can replace or supplement the dried cherries, pears, small sweet dried lemons, pineapple, etc.Non-standard will complement impregnation liquor and cocoa in the recipe.Biscuit dough may also differ from the traditional set of components: for example, it is well prepared on kefir.
- Eggs - 4 pcs.
- Kefir - 300 ml
- Wheat flour - 225 g
- baking powder - 10g
- Powdered sugar (in the dough) - 50 g
- Vanilla - ¼ h. Liter.
- Cocoa - 2 tbsp.l.
- Cream Liqueur - 50 ml
- Any dried fruit - 400 g
- Hazelnut - 150 g
- Butter - 200 g
- Powdered sugar (icing on and cream) - 250 g
- Milk - 3 hours. L.
- Smetana lean - 300 ml
- kneaded Biscuit 4-whipped chicken egg yolks, add them to the yogurt and pour powdered sugar, cocoa and flour sifted with baking powder which is connected.The dough is whipped with a mixer, and then quickly transferred into a circular shape and is sent into a hot oven.Within 30 min.it is impossible to open the door to a biscuit singed.After time, if the surface appears golden brown, you can check it on the readiness of a thin stick.Baked biscuit given the opportunity to cool, it is divided into four cakes, each of which is processed liquor and left for 15-20 min., To impregnate.
- During this time you need to prepare the frosting, cream and toppings.Dried fruits and parboiled milled knife, hazelnuts smalyvaetsya grinder.Sour cream whipped with 50 g of powdered sugar, coupled with dried fruit, and the resulting mass is distributed among Korzh, which are stacked on each other.Butter is heated in a water bath, mixed with 200 grams of powdered sugar and milk, it is cooled slightly, and by means of a spatula or confectionery large flat blade of the glaze covered cake obmazyvayas not only on, but also laterally.In the final, he sprinkled with crushed hazelnuts: nuts can be distributed along the edge of the surface, forming a circle, and you can concentrate them at the center and gently stretch to the periphery.
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Cake "Rotten stump" in addition to the classic recipe has many variations, the most important of which were analyzed above.You can change them on your own, do not forget to keep a crunchy biscuit base or structure rolls.Play with the design and content, creating a personal culinary masterpieces that will one day praise your children and grandchildren, as the author's recipe.