The Woodpile cake will look very impressive 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.
It is necessary
- Products for the execution of the cake "Woodpile"
- Dough:
- - flour - 2-3 full glasses;
- - high fat sour cream 20% - 1 glass;
- - sugar (sand) - 1 glass (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;
- - prunes - 400 g.
- Cream:
- - fatty sour cream or sour cream product (20-30%) - 1 liter;
- - sugar (sand) - 1 glass.
Instructions
Step 1
To prepare a tasty and rich dough for the "Woodpile" cake, lightly beat the egg with sugar until frothy, add sour cream and flour sifted through a fine sieve to them. Knead a fairly tight dough with your hands. In consistency, it should resemble dumplings, but be a little softer and more fluffy. To control the density, add flour gradually, in small portions. Put the kolob in the refrigerator for twenty to thirty minutes.
Step 2
Steam dried apricots and prunes in boiling water for five minutes. In this case, do not mix dried fruits with each other. Then rinse thoroughly from possible 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.
Step 3
When the filling is done, remove the dough from the refrigerator. Roll it out 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 dried apricots minced meat on five strips, and prunes on the other five. Blind long, long "patties" or roll up rolls.
Step 4
Preheat the oven to 180-200 degrees. Cover the baking sheet with special baking paper, foil or tracing paper. Put the resulting rolls on the paper and bake for 15-20 minutes. Your items should be browned. Then take out and cool. Cut the logs into two or three equal pieces so that they fit freely in a medium saucepan.
Step 5
Prepare cake cream. To do this, in advance, 5-6 hours in advance (preferably in the morning), put one liter of sour cream in four to five layers of gauze and hang "dehydrated". Add one glass of sugar to the finished, concentrated sour cream and beat carefully with a mixer until a fluffy mass of a uniform consistency is obtained.
Step 6
Coat the sides of the pan with sour cream. Fold the rolls in layers in a checkerboard pattern, alternating minced dried apricots and prunes. Coat each layer generously with cream. Place the pot of cake in the refrigerator for five to six hours (or overnight), covered with a lid or plastic wrap.
Step 7
Shortly before serving, remove the container with the cake from the cold. To get the Woodpile out of the pot, put it (pot) on fire for three to five seconds. Then carefully separate the cake from the sides of the pan with a sharp knife and turn it over onto a pre-prepared dish. The contents should slide out of the pot easily.
Step 8
Decorate the cake with pastry powder, grated or melted chocolate, coconut flakes of your choice.
