Rustic Stump Cake

Amazingly delicious — everyone will fight for the last piece! The classic cake “Rotten Stump” received its name not only for its design in the shape of a stump, but also for the looseness and color of the cakes, which are similar to bark and old stumps. The cake is prepared simply and quickly from available ingredients, and it turns out very impressive.
cook time: 1h
Ava Prescott
Rustic Stump Cake

Nutrition Facts (per serving)

279
Calories
9g
Fat
45g
Carbs
4g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 2 cup
Sugar 1 cup
Jam 1 cup
Sour cream 1 cup
Chicken eggs 2 pc
Soda 1 tsp
Dried apricots 50 g
Prunes 50 g
Raisin 50 g

For cream:

Sugar 1 cup
Sour cream 2 cup
Vanillin 2 g

For registration:

Berries 10 g
Mint 2 g
Poppy food 10 g

Recipe instructions

Step 1

Step 1
How to make a classic rotten stump cake with jam? Prepare the necessary ingredients. All products should be at room temperature. Take not thick sour cream, 10-15%. You can replace it with kefir. It is better to use kefir not fresh, but after standing for a while. Rinse the dried fruits thoroughly, pour boiling water over them and leave for 15 minutes until they swell slightly. Then drain the water, dry the dried fruits on a paper towel and finely chop with a knife.

Step 2

Step 2
Pour sour cream into a deep bowl, add soda, stir and leave for 20 minutes. The mixture will begin to bubble and increase in volume. Read about all the nuances of working with soda in a separate article, link at the end of the recipe. Turn on the oven to 180 degrees in advance.

Step 3

Step 3
In another deep bowl, beat the eggs and add sugar.

Step 4

Step 4
Beat the eggs and sugar with a mixer or hand whisk until the mass increases in volume and foam forms.

Step 5

Step 5
Add chopped dried fruits to the bowl with the egg mixture.

Step 6

Step 6
Pour in the jam. Stir the mixture until smooth.

Step 7

Step 7
Pour the sour cream and soda into the bowl with the egg mixture. Mix everything again. Add the sifted flour in parts, kneading the dough with a spoon until smooth. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe. The consistency of the dough should be similar to biscuit.

Step 8

Step 8
Grease the pan with butter or line it with parchment. You can choose the right parchment paper and baking dish by reading a separate article, links are at the end of the recipe. Pour the dough into the mold and place in the oven for about 25-30 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 9

Step 9
You can check readiness with a toothpick. To do this, stick it into the middle of the biscuit and immediately take it out — if it is dry, then the biscuit is ready. Cool the finished biscuit.

Step 10

Step 10
Prepare the necessary ingredients for the cream. Take thick sour cream with a high percentage of fat content. Place the sour cream in a bowl, add vanillin, sugar and beat everything with a mixer until the mass increases in volume. Place the cream in the refrigerator. Read about all the intricacies of making sour cream at the link at the end of the recipe.

Step 11

Step 11
Divide the cooled sponge cake into 3-4 parts; dry edges can be cut off with a knife and used to decorate the cake.

Step 12

Step 12
Brush each cake on one side with sour cream and leave for a few minutes to soak. Then brush the cakes with cream again and start assembling the cake.

Step 13

Step 13
Roll the first cake into a roll, then wrap the second cake around the first, and do the same with the rest of the cakes. Wrap the outside of the cakes with parchment paper. Place the cake in the refrigerator for an hour to harden.

Step 14

Step 14
Then remove the cake from the refrigerator and remove the paper. Decorate the cake with cake crumbs, nuts, poppy seeds, mint, berries or candy mushrooms, imitating an old tree stump.

Step 15

Step 15
Place the cake in the refrigerator to soak, then serve.

Step 16

Step 16
Bon appetit!

Additional rubrics

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