Cake “Truly stump”, despite its unusual name, is a beautiful and very tasty dessert, which is prepared from the simplest products in a short period of time. Thanks to the step-by-step recipes, anyone, even a beginner in cooking, will be able to cook a “rotten stump” cake without much effort.
The cake has an interesting porous structure similar to a cracked tree. To give greater similarity with the stump, the dessert is formed in the form of hemp and decorated with mushrooms.
“Rotten Stump” Cake - General Cooking Principles
Biscuit can be cooked on the basis of kefir, cream, 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 the flour, sift together with baking powder - this gives the biscuit special tenderness and lightness.
Ready-made cakes are cooled, impregnated with syrups or specially prepared impregnations, smeared with cream.
The cream can be butter, sour cream, yogurt, cream, jelly or any other at your discretion. Also in the cream, you can add a variety of jam, jams, fruits, berries and so on.
Decorate such a cake in different ways: you can simply sprinkle the top of the dessert with nuts, pour over the icing. And you can tinker a little and make a real miracle by preparing mushrooms from dough, forming from various ingredients, for example, wild berries, fallen leaves and so on.
The undoubted advantage of the “Rotten Stump” cake is its appearance: when forming, you don’t need to die out every millimeter for beauty; the more “rotten” the dessert, the better!
1. “Rotten stump” cake in the slow cooker: a simple step-by-step recipe
Ingredients:
• 4 eggs;
• flour - 220 g;
• sugar - 300 g;
• any jam - 250 g;
• soda - 10 g;
• vanilla - half a teaspoon.
Cooking Method: 1. Pour some salt into the whites and whip to a fluffy foam.
2. Pour sugar, vanillin into yolks and beat.
3. Slowly spread the proteins to the yolks, add the jam, mix everything well and pour the flour mixed with soda.
4. Capacity in a multivariate grease margarine and pour the dough into it.
5. Turn on the slow cooker to the “baking” function and bake for 40 minutes.
6. Remove the finished cake from the tank, cool it.
7. Cold biscuit cut into two cakes.
8. Straighten 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. Cake “Dumpy Stump”: classic step-by-step recipe
Ingredients:
• 4 eggs;
• butter - a pack floor;
• sugar - 80 g;
• soda - 20 g;
• flour - half a glass;
• black raisins, walnuts, dried apricots - 50 g;
• cream 35% - 1 bank;
• powdered sugar on the cream - half a glass.
Cooking Method:
1. Beat eggs with salt into a magnificent foam.
2. Melt the steamed butter.
3. Fill the dried fruit with hot water, hold for 10 minutes and drain the water.
4. Raisins can be left whole, and dried apricots cut into small pieces and mix with butter.
5. Oil with dried fruit is introduced into the beaten eggs.
6. Pour the sifted flour into the prepared mass in several stages, after each, beat with a mixer at a slow speed.
7. When the turn comes to the last part of the flour, pour it along with the quenched apple cider vinegar.
8. Shape margarine and pour the dough, bake for 35 minutes at a moderate temperature.
9. When baking a biscuit, we do not open the oven door.
10. Baked sponge cake taken out of the baking tank and cut into 3 equal cake layers.
11. Preparation of cream: pour cream into a small cup, add powder to it and whip it with full power until a stable foam is formed.
12. We put one cake on a plate, put cream on it, put some raisins and dried apricots on the cream, close it with the second cake. And so we do with the subsequent cake. 13. At the top of the last cake layer also apply cream and sprinkle with walnuts.
3. Cake “Truly stump” with sour cream and fruit
Ingredients:
For the test:
• 1 egg;
• sugar - 200 g;
• sour cream - 160 g;
• soda - 10 g;
• flour - 400 g
For cream:
• sour cream - 260 g;
• powdered sugar - 3 tbsp. spoons;
• juice from lemon - 20 g.
Glaze:
• 1 dark chocolate bar;
• sour cream - 150 g.
Filling:
• prunes, dried apricots, raisins - 50 g;
• any jam - 250 g.
Cooking Method:
1. In a deep bowl, break an egg, sprinkle sugar, beat a little until white.
2. Add sour cream to the egg mixture, beat for 2 minutes.
3. Slowly pour the flour, mixed with soda blasted bite, mix everything thoroughly until it comes off your hands. If the flour is small, you can add a little.
4. Let the dough cook for a while.
5. Preparing the filling: raisins, dried apricots, prunes soaked in hot water for 10 minutes. Swollen dried fruits are ground through a blender, add the jam to them and mix everything until smooth.
6. Preparation of the cream: whip sour cream with powdered sugar to lush foam (it is imperative that the sour cream is 20% fat) for about three minutes. At the end of whipping pour citric acid.
7. Preparation of the glaze: put the chocolate bar in a metal cup, melt in the microwave for 7 minutes. Add a piece of butter and stir until smooth.
8. The finished dough is divided into 8 medium pieces.
9. Roll out to a thickness of 2 cm, lubricate the finished filling, roll in the form of a roll.
10. All rolls are cut into small pieces about 1.5 cm wide.
11. Put the rolls on an anointed sheet with butter, bake for 30 minutes.
12. Baked blanks roll in the cream and lay in a deep container. Cooling down.
13. Cold pieces are shifted on a flat plate, in a slide, pour over the glaze on top.
14. The surface is decorated with circles of kiwi. Put in the fridge to freeze the glaze.
4. Cake “Truly stump” cake with pancakes
Ingredients:
For pancakes:
• milk - 3 glasses;
• 3 eggs;
• flour - 400 g;
• salt - 10 g;
• sugar - 100 g;
• soda - 10 g;
• refined odorless oil - 50 ml;
For filling:
• cottage cheese - 260 g;
• black currant jam - incomplete glass.
For the glaze:
• milk - 150 ml;
• sugar - half a glass;
• cocoa - 2 tbsp. spoons;
• dark chocolate - floor tiles.
The second filling:
• cottage cheese - 260 g;
• vanilla - 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, knead the batter for pancakes. Fry thin pancakes.
2. Prepare the first filling: mix cottage cheese with jam in a cup, mix thoroughly until thick colored mass.
3. Prepare the second filling: mix cottage cheese with condensed milk and vanilla, mix well.
4. On the finished pancakes impose a filling, alternating one pancake with filling with jam, the second with condensed milk, turn rolls.
5. We cut the pancakes with cottage cheese fillings in half and fold them into a detachable form in a standing position, in 1 or 2 layers, depending on their height.
6. Prepare the cream: combine the sour cream with sugar and vanilla, add the swollen gelatin. Ready cream pour all the pancakes in the form, send in the fridge freeze.
7. The cooled cake is taken out of the mold and set on a flat plate.
8. Excess pancakes are rolled up in the form of buns and put around the cake on a plate, as if the roots of a stump.
9. Prepare the glaze: combine sugar with cocoa, pour the milk, put on a small fire and boil for 5 minutes. Cooling down. Add the melted chocolate to the glaze, stir until thick.
10. Lubricate the sides of the cake and the roots with a finished glaze.
11. At the top we make patterns in the form of a ring with glaze.
12. Make a decoration of pancakes: cut circles from pancakes, put them in some recess and heat them in the microwave for half a minute. Finished hat icing. Then we make the leg of the fungus: we roll a small piece of pancake with a sausage and substitute it to the cap, we also grease it with glaze. 13. Decorate the surface of the cake with cooked mushrooms.
5. Cake “The Dingy Stump” on kefir
Ingredients:
• kefir - 300 ml;
• any jam - 1 cup;
• sugar - 260 g;
• flour - 4 glasses;
• soda - 20 g;
• cinnamon powder - 20 g;
• vanilla - half a teaspoon;
• cream in cream - half a glass.
Cooking Method:
1. Kefir combine with jam and sugar. Add cinnamon, vanilla and hydrated soda. All mix.
2. Slowly add flour.
3. We grease capacity for baking by oil and we pour out dough.
4. Heat the oven and set the cake to bake for 35 minutes.
5. Cut the cold baked biscuit lengthwise into 2 cakes and grease with sour cream.
6. On the surface of the cake make a pattern in the form of a ring of melted chocolate with butter.
7. Leave to be fed for 3 hours in the refrigerator.
6. “Mouldering Stump” cake with meringue
Ingredients:
On the dough:
• half a kilogram of flour;
• butter - 130 g;
• medium fat sour cream - 200 g;
• sugar - 120 g;
• 2 eggs;
• soda - 10 g.
Filling:
• dried apricots, prunes - half a glass.
Cream:
• sour cream - half a liter;
• gelatin - 20 g;
• water - 300 ml;
• sugar - 250 g
Meringue:
• 2 eggs;
• sugar - 60 g;
• cocoa - 30 g.
Cooking Method:
1. In a cup, beat the yolks with sugar.
2. To the yolks lay out sour cream, beat a little and put the melted butter, mix thoroughly.
3. In the cooked mixture pour flour with soda, knead the dough.
4. Put the dough into kulechek and put it in the fridge.
5. In the meantime, the swollen dried apricots with prunes are ground and mixed.
6. Spread dough into 8 equal parts, roll into balls.
7. Seven pieces roll in a thin plastic.
8. Put the dried fruit filling on the flat cakes and roll them up.
9. We bake these rolls in the oven at a not high temperature.
10. Hot rolls are cut off from the edges, and the edges are dried in the oven and leave for decoration. 11. Preparing the meringue: pour sugar into the sour cream and beat, spread the gelatin that is swollen in water and beat with a mixer at a slow speed.
12. Drop the meringue through a pastry bag onto a baking sheet and bake in the form of small mushrooms for 1.5 hours.
13. Cake molding: we dip each roll in cream and put it on the bottom of a split form. Top rolls pour cream and put in the refrigerator for 12 hours.
14. Cake is taken out of the refrigerator and coated with cream on the sides, sprinkled with chocolate chips.
15. We sprinkle the surface of the cake with crumb from the scraps of rolls.
16. Put some meringue mushrooms on top of the cake.
Cake “Rotten Stump” Cake - Tips and Tricks
• When baking cakes, it is better not to open the oven so that the dough does not settle and turns out to be lush.
• Ready-made cakes will not break if you bake them in a special detachable form or in lined usual parchment paper.
• Beat cream cake with extreme care, the more uniform the mass, the better the cakes will soak.
• When decorating a cake, show your imagination. Do not forget: the bright, festive decoration will add a special charm to the dessert. Enjoy your meal.
