Making rotten stump cake. How to make a cake “Rotten stump” according to a classic step-by-step recipe with photos

Start by preparing the cake batter. Remove the eggs and sour cream from the refrigerator in advance and leave at room temperature for 10-15 minutes. Sift the flour through a sieve along with baking powder and stir.
Beat the eggs into a large bowl and begin beating them with a mixer until they are evenly colored. Gradually add sugar and beat the egg mixture for a couple more minutes until it is completely dissolved. While beating the egg mass with a mixer, add sour cream and mix everything until smooth.
Mix flour into the resulting cream, knead into an elastic dough and wrap it in cling film. The dough should rest in the refrigerator for about an hour. Place dried fruits in three different containers and pour boiling water for an hour.
After the specified time, pass the prunes, dried apricots and raisins through a meat grinder (you can grind them using a blender), return all three masses to the container. Add 2 tbsp to each dried fruit puree. sugar and mash well with a fork.
If the sour cream for the cream is too thin in consistency, it should be folded into a gauze bag made of 4 layers of gauze and hung over a bowl. Leave the sour cream to drain excess liquid for 3 hours in the refrigerator. If you have thick sour cream, then you can skip this step.
After the specified time, divide the dough into 6 equal parts. Roll each one in turn into a thin layer and evenly grease with half of the same type of fruit puree, roll everything into a roll. In this way, roll out and roll 6 rolls (2 rolls each with the same type of filling).
Grease a baking sheet with vegetable oil and place 2 or 3 rolls on it. Bake the rolls for the Rotten Stump cake for about half an hour. Remove the baking sheet from the oven, transfer the finished baked goods to a dish, and place the rolls on the baking sheet and bake them until done.
Cut the cooled rolls into small pieces, about 3 cm thick. Beat the sour cream with a whisk or mixer at low speed with sugar and leave the cream for 5 minutes so that the sugar dissolves.
Line the bottom of a baking pan (preferably a springform pan) with a circle of parchment paper. Pour about 3-4 tbsp into the mold. cream and distribute it evenly over the bottom. Place the pieces of rolls tightly in one layer and grease it with cream.
Place the roll pieces tightly again and brush them with cream. Thus, fold the cake in layers from the remaining roll, coating each layer with cream (leave a little sour cream for the finished cake). Cover the pan with cling film and place in the refrigerator.
The Rotten Stump Cake should be left in the cold for at least 6 hours (more is possible). Then remove the pan from the refrigerator, carefully turn the cake onto a plate, grease the sides and surface with the remaining cream.
Decorate the finished cake to your taste (chopped or melted chocolate, nuts or dried fruits), cut into portions and serve. Enjoy your tea!

The “Rotten Stump” cake, despite its unusual name, is a beautiful and very tasty dessert that is prepared from the simplest ingredients in a short period of time. Thanks to step-by-step recipes, anyone, even a beginner in cooking, will be able to prepare the Rotten Stump cake without much effort.

The cake has an interesting porous structure, similar to dried wood. To make it more like a stump, the dessert is shaped like a stump and decorated with mushrooms.

Cake “Rotten stump” - general principles of preparation

The biscuit can be prepared using kefir, cream, and sour cream. The main thing is that the product is fresh; it is permissible to use slightly acidified products without signs of spoilage. Before adding, flour is sifted together with baking powder - this gives the biscuit a special tenderness and airiness.

The finished cakes are cooled, soaked in syrups or specially prepared impregnations, and coated with cream.

The cream can be butter, sour cream, yogurt, butter, jelly or any other at your discretion. You can also add various jams, jams, fruits, berries, etc. to the cream.

This cake is decorated in different ways: you can simply sprinkle the top of the dessert with nuts and fill it with glaze. Or you can tinker a little and create a real miracle by preparing mushrooms from the dough, forming them from various ingredients, for example, wild berries, fallen leaves, etc.

The undoubted advantage of the Rotten Stump cake is its appearance: i.e. when shaping, you don’t need to measure every millimeter for beauty; the more rotten the dessert looks, the better!

1. Rotten stump cake in a slow cooker: a simple step-by-step recipe

Ingredients:

Flour - 220 g;

Sugar - 300 g;

Any jam - 250 g;

Soda - 10 g;

Vanilla - half a teaspoon.

Cooking method:

1. Pour a little salt into the whites and beat until fluffy.

2. Pour sugar, vanillin into the yolks and beat.

3. Slowly add the whites to the yolks, add jam, stir everything well and pour in the flour mixed with soda.

4. Grease the container in the multicooker with margarine and pour the dough into it.

5. Turn on the multicooker to the “baking” function and bake for 40 minutes.

6. Remove the finished cake from the container and cool.

7. Cut the cold sponge cake into two layers.

8. Layer the cakes with the same jam that was added to the dough, for example, strawberry, apricot, currant, and so on.

9. Pour the surface of the cake with chocolate, melted with butter.

2. Rotten Stump Cake: a classic step-by-step recipe

Ingredients:

Butter - half a pack;

Sugar - 80 g;

Soda - 20 g;

Flour - half a glass;

Black raisins, walnuts, dried apricots - 50 g;

Cream 35% - 1 can;

Powdered sugar for cream - half a glass.

Cooking method:

1. Beat eggs with salt until fluffy.

2. Melt the butter over a steamer.

3. Fill the dried fruits with hot water, leave for 10 minutes and drain the water.

4. You can leave the raisins whole, but cut the dried apricots into small pieces and mix with butter.

5. Add butter with dried fruits to beaten eggs.

6. Pour the sifted flour into the prepared mass in several steps, after each, beat with a mixer at low speed.

7. When it comes to the last part of the flour, pour it out along with the apple cider vinegar quenched soda.

8. Grease the mold with margarine and pour in the dough, bake for 35 minutes at moderate temperature.

9. Do not open the oven door while baking the biscuit.

10. Remove the baked sponge cake from the baking container and cut it into 3 equal layers.

11. Preparing the cream: pour the cream into a small cup, add powder to it and beat at full power until it reaches a stable foam.

12. Place one cake layer on a plate, apply cream on it, put some raisins and dried apricots on the cream, and cover with the second cake layer. And we do this with the subsequent cake.

13. Apply cream to the top of the last cake layer and sprinkle with walnuts.

3. Cake “Rotten stump” with sour cream and fruit

Ingredients:

For the test:

Sugar - 200 g;

Sour cream - 160 g;

Soda - 10 g;

Flour - 400 g.

For cream:

Sour cream - 260 g;

Powdered sugar - 3 tbsp. spoons;

Lemon juice - 20 g.

1 bar of dark chocolate;

Sour cream - 150 g.

Prunes, dried apricots, raisins - 50 g;

Any jam - 250 g.

Cooking method:

1. In a deep bowl, break an egg, add sugar, and beat a little until white.

2. Add sour cream to the egg mixture and beat for 2 minutes.

3. Slowly add flour mixed with slaked baking soda, stir everything thoroughly until it sticks to your hands. If there is not enough flour, you can add a little.

4. Let the prepared dough rest for a while.

5. Preparing the filling: soak raisins, dried apricots, prunes in hot water for 10 minutes. Grind the swollen dried fruits through a blender, add jam to them and mix everything until smooth.

6. Preparation of the cream: beat the sour cream with powdered sugar until fluffy foam (it is imperative that the sour cream has 20% fat content) for about three minutes. At the end of whipping, add citric acid.

7. Preparing the glaze: place the chocolate bar in a metal cup and melt in the microwave for 7 minutes. Add a piece of butter and stir until smooth.

8. Divide the finished dough into 8 medium pieces.

9. Roll out to a thickness of 2 cm, grease with the prepared filling, and roll into a roll.

10. Cut all the rolls into small pieces approximately 1.5 cm wide.

11. Place the roll pieces on a buttered sheet and bake for 30 minutes.

12. Roll the baked pieces in cream and place them in a deep container. Let cool.

13. Place the cold pieces in a heap on a flat plate and pour glaze on top.

14. Decorate the surface with kiwi circles. Place in the refrigerator to harden the glaze.

4. Cake “Rotten stump” with pancakes

Ingredients:

For pancakes:

Milk - 3 glasses;

Flour - 400 g;

Salt - 10 g;

Sugar - 100 g;

Soda - 10 g;

Refined odorless oil - 50 ml;

For the filling:

Cottage cheese - 260 g;

Blackcurrant jam - an incomplete glass.

For the glaze:

Milk - 150 ml;

Sugar - half a glass;

Cocoa - 2 tbsp. spoons;

Dark chocolate - half a bar.

Second filling:

Cottage cheese - 260 g;

Vanillin - half a teaspoon;

Condensed milk - 100 g.

For cream:

Sour cream - half a liter;

Sugar - half a glass;

Vanilla - half a teaspoon;

Gelatin - 10 g.

Cooking method:

1. From the necessary ingredients, mix the batter for pancakes. Fry thin pancakes.

2. Prepare the first filling: mix cottage cheese and jam in a cup, mix thoroughly until a thick, colored mass is formed.

3. Prepare the second filling: mix cottage cheese with condensed milk and vanilla, stir well.

4. Place the filling on the finished pancakes, alternating one pancake filled with jam, the second with condensed milk, and roll it into rolls.

5. Cut the pancakes with curd filling in half and place them in a springform pan in a standing position, in 1 or 2 layers, depending on their height.

6. Prepare the cream: combine sour cream with sugar and vanilla, add swollen gelatin. Pour the prepared cream over all the pancakes in the mold and put them in the refrigerator to harden.

7. Remove the cooled cake from the mold and place it on a flat plate.

8. Roll up the excess pancakes into little balls and place them around the cake on a plate, like the roots of a stump.

9. Prepare the glaze: combine sugar with cocoa, pour in milk, put on low heat and boil for 5 minutes. Let cool. Add melted chocolate to the glaze, stir until thick.

10. Grease the sides of the cake and roots with the finished glaze.

11. On the top we make ring-shaped patterns with icing.

12. Make a decoration from pancakes: cut out circles from the pancakes, put them in some recess and heat them in the microwave for half a minute. Cover the finished hat with glaze. Then we make the stem of the mushroom: we roll a small piece of pancake into a sausage and place it next to the cap, and also grease it with glaze.

13. Decorate the surface of the cake with prepared mushrooms.

5. Cake “Rotten stump” with kefir

Ingredients:

Kefir - 300 ml;

Any jam - 1 glass;

Sugar - 260 g;

Flour - 4 cups;

Soda - 20 g;

Cinnamon powder - 20 g;

Vanilla - half a teaspoon;

Sour cream in cream - half a glass.

Cooking method:

1. Combine kefir with jam and granulated sugar. Add cinnamon, vanilla and slaked soda. Mix everything.

2. Slowly add flour.

3. Grease the baking container with oil and pour out the dough.

4. Preheat the oven and set the biscuit to bake for 35 minutes.

5. Cut the cold baked sponge cake lengthwise into 2 layers and brush with sour cream.

6. On the surface of the cake we make a pattern in the form of a ring with melted chocolate and butter.

7. Leave to soak for 3 hours in the refrigerator.

6. Cake “Rotten stump” with meringue

Ingredients:

For the dough:

Half a kilogram of flour;

Butter - 130 g;

Medium fat sour cream - 200 g;

Sugar - 120 g;

Soda - 10 g.

Dried apricots, prunes - half a glass.

Sour cream - half a liter;

Gelatin - 20 g;

Water - 300 ml;

Sugar - 250 g.

Sugar - 60 g;

Cocoa - 30 g.

Cooking method:

1. In a cup, beat the yolks with sugar.

2. Add sour cream to the yolks, beat a little and add melted butter, mix thoroughly.

3. Pour flour and soda into the prepared mixture, knead the stiff dough.

4. Place the dough in a small bag and put it in the refrigerator.

5. Meanwhile, chop the swollen dried apricots and prunes and mix.

6. Divide the rested dough into 8 equal parts and roll into balls.

7. Roll out seven pieces into thin plastic.

8. Place the filling of dried fruits on the flatbreads and roll them into rolls.

9. Bake these rolls in the oven at low temperature.

10. Cut off the edges of the hot rolls, dry the edges in the oven and leave for decoration.

11. Prepare the meringue: pour sugar into sour cream and beat, add gelatin swollen in water and beat at low speed with a mixer.

12. Place the meringue through a pastry bag onto a baking sheet and bake in the form of small mushrooms for 1.5 hours.

13. Forming the cake: dip each roll in cream and place on the bottom of the springform pan. Pour cream on top of the rolls and place in the refrigerator for 12 hours.

14. Take the cake out of the refrigerator and coat the sides with cream, sprinkle with chocolate chips

15. Sprinkle the surface of the cake with crumbs from the roll scraps.

16. Place several meringue mushrooms on top of the cake.

When baking the cakes, it is better not to open the oven so that the dough does not settle and turns out fluffy.

Ready-made cakes will not break if you bake them in a special springform pan or in a regular pan lined with parchment paper.

Beat the cake cream with special care; the more homogeneous the mixture, the better the cakes will be soaked.

When decorating the cake, show your imagination. Don’t forget: bright, festive decoration will add a special charm to the dessert. Bon appetit.

7-10 servings

5 hours

284 kcal

5 /5 (2 )

The “Rotten Stump” cake is an incredibly tasty and very beautiful dessert. It turns out airy, moderately sweet, with sourness, which is given to it by jam or dried fruits. Its porous, tender cakes simply melt in your mouth.

This cake is very easy to make at home, and even a novice cook can handle it. To prepare it, we use very simple ingredients that are accessible to everyone. I offer you several recipes for making this simple dessert.

Recipe for “Rotten stump” cake with dried fruits

Baking tray, blender (chopper), parchment, knife, bowl, rolling pin, cling film, mixer.

Ingredients

Step-by-step preparation

Making the base for the cake

Soak 200 grams of dried apricots and 200 grams of pitted prunes in warm water until they swell. Turn on the oven so that it preheats to 180 degrees.
Mix 500-520 grams of flour with 10 grams of baking powder.
In a separate bowl, beat 2 yolks from small chicken eggs with a mixer.
Gradually add 250 grams of sour cream, 150 grams of sugar, 190-200 grams of melted butter and mix thoroughly until smooth.
Add flour and baking powder and quickly knead into a soft dough. Cover the dough with film and place in the refrigerator for 1 hour to cool.
Drain the water from the dried apricots and prunes and grind them into a puree separately.
If you like it sweeter, you can add sugar or honey to the dried fruits. The filling should be thick; too wet a filling will not allow the dough to bake well.
Take the dough out of the refrigerator and divide it into 8 equal-sized pieces. We leave one part of the dough for further work, and return the rest back to the refrigerator.
Roll out each piece of dough into a thin tongue.
The dough sticks a little to your hands, so it is better to roll it out between two layers of film.
Spread the filling of prunes or dried apricots onto the rolled out dough in an even thin layer.
Using film, roll into rolls.
Cover the baking tray with parchment, carefully transfer the rolls to the baking sheet, and bake at 180 degrees for 20-25 minutes. The rolls should be browned.
While the rolls are still hot, trim off the uneven edges and cut them into even pieces.
The cut edges can be dried in the oven and used to make crumbs for decorating the cake.

Making cream

Assembling the cake

Video recipe for making Rotten Stump cake with dried fruits

Dear readers! Watch this video with the Rotten Stump Cake recipe. The author shows in detail how to assemble the cake.

Step-by-step recipe for “Rotten Stump” cake with jam

Cooking time: 3-4 hours.
Number of servings: 7-10 servings.
Kitchen appliances and accessories: mixer, bowl, measuring cup, spoon, whisk, round baking dish.