Cream cake stump. Cake - stump ☆ chocolate bark ☆ chocolate cream for leveling
“Penek” is a cake that many people remember from childhood. There are many recipes for this dessert. However, not all of them are suitable for home cooking. The recipe described below is considered the simplest. Even a young housewife without cooking experience can master it. The main thing is to follow the cooking sequence. The “Penek” cake turns out to be fragrant, soft, tender and original.
What is required for cooking
“Penek” is a cake that is prepared from available products. To bake it you will need:
- Chicken eggs - 3 pcs.
- Regular white sugar - 1 cup.
- Baking powder (baking powder) - 1.5 teaspoons.
- Premium wheat flour - ¾ cup.
- Potato starch - ¼ cup.
- Cream 30-35% - up to 250 g.
- Milk chocolate, nuts allowed - 100 g.
- Cocoa - 1 tbsp. spoon.
- Butter based on animal cream - from 200 to 250 g.
What equipment will you need?
What is needed to prepare the dessert “Penek”? The cake is prepared very quickly. Especially if you have the necessary equipment at hand. In this case you will need:
- a brush with which you can coat the baking sheet;
- meat grinder;
- container in which the components will be mixed;
- pots;
- baking dish;
- mixer or blender;
- baking paper.
Dough kneading process
So, how to make a Stump Cake? The recipe for this dessert is very simple. First you need to knead the dough to the desired consistency. Beat eggs into a deep container, add starch, flour, baking powder, and 2/3 cup regular sugar.
Preparing the cakes
When the dough is ready, you can start preparing the crust. To do this, line the pan in which the workpiece will be baked with parchment paper and then thoroughly grease it with butter. You need to pour the dough here and carefully smooth it out to form a layer of even thickness.
The mold should be placed in the oven. In this case, it is recommended to heat it to a temperature of 180°C to 200°C. Bake the cake for 7-10 minutes. You can check the readiness of the workpiece using a wooden match or a wooden stick.
When the cake is ready, you should remove it from the mold along with the paper and then roll it up. The workpiece should remain in this form until it cools completely.
Preparing the chocolate base for the cream
“Penek” is a cake that is difficult to imagine without delicious and delicate cream. How to cook it? For this you will need a small saucepan. You need to pour the cream into it, heat it up, and then add the chocolate, cocoa, crushed into pieces, and the remaining sugar. After this, the pan should be placed in a water bath or on very low heat. The products must be completely dissolved. The resulting mass should be cooled. To do this, place the saucepan with chocolate in a container filled with cold water.
Finally, the base for the cream must be whipped. For this, it is best to use a mixer or blender. How to combine cream base with oil?
The “Stump” cake, the photo of which is presented above, turns out to be very tender if the cream is prepared correctly. It is recommended to combine the chocolate mass with butter. It is worth considering several rules. The butter should be just below room temperature. It must be placed in a bowl and then beat with a blender, gradually adding the chocolate base. It is recommended to place the finished mixture in the cold for about half an hour.
It is worth considering that the fat content of the cream affects the speed of preparation of the cream. The higher this indicator, the faster the mass thickens.
After mixing the chocolate base and butter, the resulting product should be placed in the refrigerator. If the finished cream does not thicken for a long time, then you will need gelatin. A packet of this component should be filled with ¼ cup of water. The liquid should be cold. The saucepan with gelatin should be placed in a container filled with boiling water. It needs to be stirred until it is completely dissolved. Ready gelatin must be poured into the cream and then mixed. Finally, it is recommended to place the mixture in the cold to thicken. The cream will be completely ready when it does not spread when spread and has not yet completely hardened.
Cake "Stump": master class
When the pastry and cream are ready, you can start shaping the cake. To begin with, it is recommended to carefully unroll the roll, while trimming the edges to form a neat rectangle.
The cake should be divided into several parts. They should be the same width. It is necessary to apply cream to such blanks. If desired, the strips can be soaked in syrup. The cream-covered pieces should be carefully rolled up. To do this, one edge of the strip must be attached to the edge of the second. There is no need to squeeze the workpieces too much. Otherwise, all the cream will leak out. When forming, you should make sure that the chocolate mass does not spoil the light end stripes of the cakes.
The roll should be placed vertically and thoroughly coated with cream. The remaining chocolate mass can be mixed with crumbs and roots can be formed. You can make the cake more realistic by making another cake layer and chopping it into crumbs. The resulting mass must be mixed with cream and coated all the edges of the cake. Outwardly it will resemble bark.
The pieces that remain after cutting the edges of the cake should not be thrown away. They can be used to decorate baked goods. Simply place them in the oven, dry them, and then grind them using a meat grinder.
It is not necessary to add oil to the cream. You can add more cream, sugar and chocolate to it.
If desired, you can make the cakes dark and the cream white. In this case, cocoa should be added to the dough. The cream is prepared from cream or cottage cheese.
COMPOUND
DOUGH
3 eggs, 2/3 cup sugar, 1.5 teaspoon baking powder, 3/4 cup flour, 1/4 cup starch
CREAM
200~250g heavy (30~35%) cream, 100g chocolate, 1/3 cup sugar, 1 tbsp cocoa, 200~250g butter
Beat all the dough ingredients with a mixer.
Line a baking tray with baking paper, pour in the dough and smooth out.
Place in a preheated oven (t=180~200°C) for 7~10 minutes.
Check the readiness of the cake with a wooden stick.
Roll the hot cake together with the paper into a roll. Leave until completely cool.
Heat the cream in a small saucepan, add chocolate, cocoa and sugar. Bring until completely dissolved.
Cool the chocolate mass (to speed up cooling, you can place the saucepan with chocolate in ice water).
Beat the cooled chocolate mixture well with a mixer. (If the cream is thick enough, the mass will thicken when whipped. But even if the mass does not thicken, continue preparing the cream.)
Bring the oil to just below room temperature. Place in a bowl and start beating with a mixer. Add the chocolate mass little by little under the mixer blades.
Place the finished cream in the refrigerator.
Unroll the cooled roll and peel off the paper. Trim the edges to form a rectangle.
Dry the trimmings in the oven until brittle. Then scroll through a meat grinder.
Cut the cake into several strips of the same (this is important!) width.
Apply cream to the strips (if desired, the strips can be pre-soaked in syrup) and roll up. Attach the next spread strip to the end of each previous strip.
Do not roll the roll tightly, otherwise the cream may squeeze out. When rolling, try not to stain the light end surfaces with dark cream.
Place the roll vertically. Coat the sides with cream.
Mix the remaining cream with crumbs and mold “roots”.
=================================================================================================
FROM the comments of the author of the cake -
1.
| I made it, of course it looked crappy, not like yours =), I couldn’t understand how you got strips of cream of the same thickness so evenly, and how could it happen that the cream didn’t harden, my cream didn’t whip... but after mixing with butter Yes, even after refrigeration... the cream looked more like chocolate butter. I made this piece of wood on a stump like this: I simply cut out these triangles on one strip. how did you make it dark, spread it with cream and sprinkle crumbs on top?, my cream was super thick, I poured crumbs in and just stuck this mass on the stump, but it doesn’t look uniform... |
|
Answer: In order for the layers of cream to be the same thickness, two conditions must be met - 1. the cream must be the same thickness over the entire surface and 2. when rolling, you need to press the roll carefully so that the cream is not squeezed out. I made bark, roots and wood chips from cream with crumbs. If your mass turns out to be loose, then you can add a little cream, or even better, condensed milk. |
| Irina, I want to try making this cake today, I have a few questions: 1. Is it possible to use plain oiled paper if there is no special paper for baking? 2. Is it necessary to roll up the crust to cool? Can't you just leave it sitting like it was baked? 3. What does it mean to join strips of dough? Will they stick to the previous one due to the cream or should they be overlapped somehow? It seems to me that this requires some kind of fantastic skill... 4. When you have a rectangle of cake, cut into strips parallel to the long or short side? What would be the easiest way to fold it? Thanks in advance for your answers, sorry for the long questions) |
||
|
Answer: 1. Yes. But dust it with flour just in case. 2. You can if you put it on a damp towel and cover it with the same damp towel. 3. Not overlapping. They will stick to the cream. 4. It was more convenient for me to have a long one.
|
Description
Cake “Rotten stump”- This is an incredibly tasty and beautiful dessert. It is moderately sweet, airy, with an intriguing sourness of dried fruits. Due to the tender and porous dough, the cake literally melts in your mouth.
Rotten Stump Cake is very quick and easy to prepare at home. Even a novice housewife can bake it. For its preparation, those simple products that are sometimes a pity to throw away are suitable, but for baking a delicious dessert they are very good.
A classic “rotten” cake in cross-section has a loose structure and a gray color on the cut, just like a real stump. It acquired its grayish tint due to the addition of jam to the cake. Take your favorite jam or the one you have lying around in the refrigerator. Decorate the top of the cake with chocolate icing.
This cake is ideal for a children's party. On the holiday table, like a fairy-tale character, he will intrigue little fidgets. Every kid will definitely want to try this treat.
Take your little helpers and quickly get to the kitchen. After all, it has long been known that baking cakes is necessary only with a good mood and love, and then the simplest dish will turn into a real masterpiece. And to make sure everything works out for you, use our step-by-step photo recipe.
Ingredients
-
(1 tbsp for dough, 1 tbsp for cream and 2 tbsp for glaze) -
(3 pcs. for dough) -
(1 tbsp. any) -
(1 tsp (quench with vinegar)) -
(1 tbsp for dough, 500 g for cream and 3 tbsp for glaze) -
(2 tbsp for dough) -
(taste) -
(3 tbsp for glaze) -
(50 g for glaze)
Cooking steps
Let's prepare the ingredients for our cake. If you are a nut lover, you can add them too. They will not spoil the taste of the cake. You can also experiment with cream. Many people make buttercream, but we settled on sour cream in our recipe: it is less calorie, tender and healthy, and this is important, since kids will try the cake. It is sour cream that is the classic cream in the Rotten Stump cake recipe.
Take a deep container, break 3 eggs into it and add a glass of granulated sugar. Using a mixer or whisk, beat the mixture until it doubles in size by 2-3 times. Then add a glass of any jam, a glass of sour cream and beat for a couple more minutes until a homogeneous mixture is obtained. After this, add dried fruits. We washed them in advance, soaked them in warm water to steam them, then grind them in a blender. Add dried fruits and flour sifted several times to the liquid mass. Slowly stir with a spoon from bottom to top so that the dough is enriched with oxygen. Thanks to this, it will be more airy and crumbly. The dough should turn out like very thick sour cream.
There are two ways to bake cake layers for the Rotten Stump cake. The first method is to pour the dough onto a medium baking sheet and bake the cake in one layer. The second option is to bake three cake layers separately for 20 minutes at a temperature of 180 degrees. To save time, we will bake the cakes in one layer. After the cake has cooled a little, cut it lengthwise into pieces. They must be the same size. Therefore, you can make a template out of paper and cut out the dough according to it. Subsequently, we will form the strips into a hemp-shaped roll.
While our cake is baking and cooling, we will prepare sour cream to soak the “stump”. Take a deep bowl, add 1 glass of sugar and 500 grams of thick sour cream into it, mix thoroughly. Using a mixer, you need to beat the cream so that the sugar grains are completely dissolved and the cream turns out more airy and porous.
To ensure that the cream thoroughly saturates the cake, we will grease the cakes in two stages. First, we grease the still warm cakes and leave them for a while so that the cream is absorbed, then we grease them one more time.
Roll the cream-soaked strips into one thick roll. To make a full-fledged stump, each strip must be a continuation of the previous one. We trim the roll so that its shape resembles a beautiful, albeit “rotten” stump. We use the scraps to decorate the cake.
Let's prepare the chocolate glaze. Take 3 tablespoons of sour cream, 2 tablespoons of sugar and 3 tablespoons of cocoa, mix everything thoroughly. Place in a water bath and cook, stirring constantly, until the sugar is completely dissolved. After this, add a little butter.
When the chocolate icing has cooled completely, add it to a pastry bag and start decorating your “rotten stump”. Using thin strips of liquid chocolate, you can draw patterns that will resemble a real cut of wood. This cake will be doubly soaked, since the cake is smeared with cream on both sides, and the cut on top is completely soaked in chocolate glaze. Place the finished “stump” in the refrigerator for several hours to completely soak. After a short time, our fabulous “Rotten Stump” cake will be ready. Call the little fidgets, give them big spoons and pour hot aromatic tea into their cups.
Enjoy your tea!
Dishes, the taste of which has been familiar since childhood, are still popular today. This is due to the ease of preparation and the availability of the main ingredients. One of them is the “Rotten Stump” cake, the recipe of which is known to many. This delicacy will decorate the holiday table with its presentable appearance, and its taste can surprise even sophisticated gourmets.
Classics of the genre
Sweets that were prepared decades ago change over time; housewives add their own individual ingredients, making the dishes even more delicious. However, there are desserts that are magnificent in their original form. Eg, The “Rotten Stump” cake is prepared in most cases according to the classic recipe.
Modern culinary technologies adapt old dishes, replacing ingredients with more popular ones. However, having set a goal, you can make a delicious dessert without deviating from the original.
The “Rotten Stump” cake in the classic recipe was prepared from simple products, or rather, from their remains. It surprisingly combined sour milk or kefir, a mixture of various jams and ordinary dried fruits.
Selection of ingredients
Many people are familiar with the situation when there is only a little jam or preserves left in several jars that they don’t want to finish. You can make an excellent “Rotten stump” from it, the recipe of which requires the following set of products:
To prepare the cream and decorative elements, you will additionally need:
- sour cream of the highest fat content - 400 ml;
- butter - 50 g;
- dark chocolate - 100 g;
- egg - 1 pc.;
- powdered sugar - 200 g.
The cake, which looks like an old tree stump, can be decorated with waffles, cookies in the shape of small mushrooms, candied fruits, various sprinkles, leaves and sprigs of fresh mint.
Preparation process
To bake “Rotten Stump”, as in any recipe, you need to prepare the ingredients. Milk (kefir) is poured into a large container, soda is added to it and left for 20-30 minutes for the reaction to begin. Preheat the oven to 180 degrees, cover the baking sheet with oiled parchment paper.
Dried fruits must be poured with hot water (70-80 degrees) and given 20 minutes to soften. In a separate bowl, beat the eggs with a whisk, gradually adding sugar. Add jam to the homogeneous mass, mix thoroughly and combine with infused milk. Dried fruits are squeezed out of excess liquid, cut into small pieces and added to the dough.
At the next stage, you need to sift the flour, without ceasing to stir the mass, add it in small portions. Ideally you should get a homogeneous dough., similar in consistency to pancake batter. It is poured into a baking sheet, evenly distributed over the surface with a spatula so that the cake is even and sent to the oven. The baking time is 20-25 minutes, you can check it by piercing it with a toothpick, which should come out dry.
Sour cream and decoration
To prepare the cream, sour cream must first be weighed out on a thick cloth so that excess liquid can drain off. If you skip this manipulation, the mass will not be airy and light enough. The butter must be kept warm until soft. The cream is prepared simply:
- beat the prepared sour cream with a mixer until thick peaks form;
- Gradually add 150 g of powdered sugar into the thickened mixture;
- butter comes last;
- If desired, you can add a few drops of honey.
The finished cream is placed in the refrigerator for 20 minutes.. For decoration in the form of mushrooms, meringue blanks are made. The white of one egg needs to be whipped into a stiff foam, gradually adding 50 g of powdered sugar. The resulting mass is deposited through a pastry bag onto a baking sheet covered with parchment in the form of mushroom caps and stems. The preparations are lightly sprinkled with cocoa and placed in the oven for 90 minutes at 100-110 degrees.
General collection and decoration
Having prepared all the components of the cake, you can begin to form the base. While the cake is still warm, it is necessary to remove dried edges and cut lengthwise into three even strips. You can use a ruler to make the stump look beautiful in the end. Sponge strips are coated with a third of the cream and left to soak for 20 minutes.
After the allotted time, the cake is again coated with the same part of the cream. To form the cake, the strips are rolled into a roll. The first sponge cake needs to be rolled up as tightly as possible, the next strip is applied end-to-end to the first and wound into a roll. It is also necessary to wrap the third strip. The resulting roll is placed cut side down on a plate, secured with parchment so that it does not unwind, and placed in the refrigerator for 12 hours.
The finished soaked cake should be freed from the paper and, turning it over, placed on a serving plate. Now it needs to be decorated so that it looks like a forest stump. The surface and sides of the roll are coated with sour cream, and knotty rhizomes are formed from biscuit scraps. Dark chocolate is melted in a water bath.
The sides and rhizomes of the stump are coated with glaze using a silicone spatula, and then allowed to harden for 20-30 minutes.
Using a toothpick or wooden skewer, scratch grooves into the glaze, imitating tree bark. To make mushrooms, the stem-shaped blanks are dipped halfway in warm glaze and the caps are attached to them.
On the surface of the finished cake, a pattern in the form of tree rings is made with warm chocolate using a pastry bag. Mushrooms are randomly placed on the dessert, additionally decorated with cookie crumbs, nuts and mint leaves. Using a classic recipe, you can prepare an amazing dessert at home step by step.
Variations on a theme
Each housewife can make a popular delicacy to suit her individual taste. In this case, it all depends on the imagination of the cook. You can replace the ingredients with your favorite ones, add fruit fillings to the cream, and decorate according to the upcoming holiday. The recipe for the “Rotten Stump” cake with condensed milk is very popular.
In this case, the sweet product is used as a component of the cream, which is whipped with butter. You can add slices of lime or lemon to it. This will add freshness to the cake, making it even lighter and more interesting in taste. For those who do not like wet sponge cake (the kind made with kefir), the dough is made more rich with the addition of butter and fresh milk.
Attention, TODAY only!
Who hasn't tried the Rotten Stump cake? This is the taste of childhood... We baked it from what we had on hand, and were always happy with the result. I baked such a cake back in seventh grade, and now for some reason I wanted to go back to that time and feel this simple taste again.
You don’t need any special skills: just mix everything and bake, nothing complicated. Even decorating a cake is the most primitive, the more rotten it looks, the better - and there is a lot of room for imagination; you can add fruits, raisins, berries, and candied fruits to the cream.
The taste of the cake directly depends on the taste of the jam you use. The most beautiful cakes are made from jam with a yellow color - apricot, sea buckthorn, apple. I used raspberry jam, but I only had half a cup of it, the rest was honey. And the end result was such bright honey cakes, and they had a raspberry taste, and there were even pieces of berries inside.
And what is also important is that for this cake you can use not very fresh, week-old kefir, yogurt or unsweetened sour yogurt. It’s amazing how fluffy they come out and don’t smell like soda at all. The best cakes are made with sour milk.
So, to prepare the “Rotten Stump” cake with jam, we will need all the products on the list.
Add soda to kefir (mine mixed with sour milk), mix and leave for a while while you work on the other ingredients. Be prepared for the mixture to rise a lot.
Grind the eggs with sugar until white using a hand whisk. They are very easy to grind and there is no need to use a mixer.
Add jam and stir.
Pour in kefir and soda and stir again.
Add flour - one and a half glasses or 240 grams. Mix with a hand whisk until the dough is smooth.
Mentally divide the dough into two parts for two cake layers. It seemed to me that the cakes would bake better and faster this way. You could probably bake one cake layer higher. Pour half the dough into a suitable pan and bake for about 25 minutes at 180 degrees in a preheated oven. The bottom of the mold can be lined with parchment or greased with butter.
This is the golden brown cake you get, about 2 cm high. It is also very tender and soft. Cool the cake on a wire rack and bake a second cake of the same type.
While the cakes are baking and cooling, prepare the cream. We need full-fat sour cream, it whips well, powdered sugar, vanillin or vanilla sugar and chocolate (for decoration). If the sour cream is 20%, then more of it will be needed, since for good whipping the sour cream should be thrown onto a clean cloth to remove excess liquid.
Beat sour cream with powdered sugar, adding a little vanillin or vanilla sugar. Adjust the sweetness to your taste, I don’t like it too sweet.
Cut the cooled cakes into two parts each. I never get it right. The cakes are so tender and loose that cutting them right away is very difficult. Pieces of jam are visible in the cut.
Grease each cake with sour cream. I didn’t soak the cakes, they are already very soft and moist, but you can soak them with sweet water or syrup.
Decorate as desired. I melted the chocolate and mixed it with boiled water, it immediately thickened. This is done so that before cutting the cake the chocolate does not crack, crumble or harden in the refrigerator. I ended up with the most careless “rotten” cake possible))) It would be good to cool it before cutting, otherwise it just “breathes” and is difficult to cut. Why not seventh grade school?
The “Rotten Stump” cake with jam was a success, as always. Enjoy your tea!
And the cut...
