Cake "Woodpile" will very effectively look on the festive table. Especially children will be delighted with such an unusual dessert. And its exquisite taste thanks to the filling of dried apricots, prunes and cream based on sour cream will make the dish a highlight of the sweet menu program.
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You will need
- Products for the execution of the cake "Woodpile"
- Dough:
- - flour - 2-3 full glasses;
- - high fat sour cream 20% - 1 cup;
- - sugar (sand) - 1 cup (220 g);
- - chicken egg (large) - 1 pc., if the eggs are small - 2 pcs.;
- - salt - 1 tsp;
- - soda - 1 tsp (do not extinguish);
- Filling:
- - dried apricots - 400 g;
- - prune - 400 g.
- Cream:
- - fat sour cream or sour cream product (20-30%) - 1 liter;
- - sugar (sand) - 1 cup.
Instruction manual
1
To prepare a tasty and rich dough for the cake "Polenitsa", beat the egg slightly with sugar until foamy, add sour cream and sifted flour through a fine sieve. Knead a sufficiently tight dough with your hands. By consistency, it should resemble dumplings, but be a little softer and more magnificent. To control the density, add the flour gradually, in small portions. Kolob put in the refrigerator for twenty to thirty minutes.
2
Dried apricots and prunes in boiling water for five minutes. In this case, do not mix dried fruits with each other. After thoroughly rinse off any debris and rinse with boiled cool water. Scroll the dried fruits in a meat grinder or chop in a blender, also without mixing with each other.
3
When the filling is ready, remove the dough from the refrigerator. Roll it on a table, sprinkled with flour, into a fairly thin layer about one meter wide and divide it into 10 equal strips with a width of 8-10 cm. Put the minced meat from dried apricots on five strips and on the other five from prunes. Blind long, long "pies" or roll rolls.
4
Preheat the oven to 180-200 degrees. Cover the baking sheet with special baking paper, foil or tracing paper. Put the rolls on paper and bake for 15-20 minutes. Your products should be browned. Then remove and cool. Cut the “logs” into two or three equal parts so that they fit freely in the middle pan.
5
Make a cream cake. To do this, in advance, for 5-6 hours (preferably in the morning), put one liter of sour cream in four to five layers of gauze and hang "dehydrate". In a prepared, concentrated sour cream, add one glass of sugar and carefully beat with a mixer until a lush mass of uniform consistency is obtained.
6
Coat the walls of the pan with sour cream. Fold the rolls in layers in a checkerboard pattern, alternating minced meat from dried apricots and prunes. Generously coat each coat with cream. Place the pan and cake for five to six hours (or overnight) in the refrigerator, covering with a lid or plastic wrap.
7
Shortly before serving, remove the container with the cake from the cold. To get the “Woodpile” from the pan, put it (the pan) on the fire for three to five seconds. Then carefully peel the cake off the sides of the pan with a sharp knife and turn it over onto a pre-cooked dish. The contents should easily slip out of the pan.
8
Garnish the cake with confectionery powder, grated or melted chocolate, coconut chips at your own discretion.
note
Keep in mind that it will take you about one day to make the cake.
Useful advice
The second name of this dessert is "Monastery hut". The difference in cooking is not significant, but it is. Rolls are not cut into pieces, but stacked on top of each other in the form of a pyramid, using cherry as the filling.