Cooking cakes is a difficult and painstaking task. So think cooks who do not know about the existence of simple recipes for homemade cakes. The fact is that many pastry chefs realize that not all people can repeat their desserts at home. Therefore, in the 20th century, a French pastry chef wrote a book with recipes for homemade desserts.
These homemade cakes could be made by any housewife from a minimum of ingredients. There were no complicated steps and expensive products in the book, which made the pastry book popular throughout the country.
Now simple cake recipes can be found on the Internet. Let’s show you how to make one of the simple cakes.
Ingredients for the cake:
- eggs – 2 pcs;
- sugar – 660 g;
- sour cream – 1,5 kg;
- flour – 840 g;
- leavening agent – 4 tsp;
- apricots – 300 g;
- prunes – 300 g;
- raisins – 300 g.
Cake preparation:
In a bowl with eggs pour 300 grams of granulated sugar, beat until the grains of sand dissolve.
Pour
500 grams of sour cream into the mixture, stir.
Pour ½ of the flour into the mixture, baking powder and knead the dough. Pour the rest of the flour into the dough and knead a dense, soft and elastic dough.
Cover the dough with cling film and send it to the refrigerator
.
Pour hot water over raisins, apricots and prunes and let them swell.
Cut apricots into small pieces and put them in a blender
.
Pour a tablespoon of sugar to the apricots and grind to a puree
. Do the same with prunes and raisins, transfer the masses into separate bowls
.
Divide the dough into 6 parts, wrap in cling film and roll out into thin layers.
Grease a layer with apricots, spread an even layer and roll the dough into a roll. Smear the second layer with prunes and the third with raisins.
Roll up the layers into rolls with the filling inside. Do the same with the remaining three layers and the rest of the stuffing. You get 6 rolls
. Put the rolls on a baking tray lined with parchment.
Bake the rolls at 180 degrees for 30 minutes. Divide each roll into small rolls of 4-5 cm in length.
In a separate bowl mix sour cream with 350 grams of sugar, beat with a mixer. Grease the bottom of the pastry mold with cream, lay out the rolls vertically on the surface, alternating fillings. Grease
a layer of rolls with sour cream, lay out the rolls again as well.
Cover this layer with the rest of the cream, leave the cake at room temperature for 2 hours.
Then remove the cake to the refrigerator for at least 8 hours.
Decorate the finished cake with the rest of the cream, chopped nuts and chocolate glaze.
