Simple and delicious cake "Rotten Stump"

Cook the dough and bake the cake

1. Dried fruits (150 grams) put in a small bowl and pour boiling water so that they are completely covered.
2. In the bowl of the mixer, beat the chicken eggs at room temperature (3 pieces) and beat them at medium speed of the mixer until a good stable foam is obtained.
3. Add sugar (1 cup) to the beaten eggs and beat at a speed slightly above average until the sugar dissolves maximally. This will take you 3-4 minutes.
4. To well-beaten eggs with sugar, add condensed milk (100 grams), sour cream (200 grams) and apricot jam (100 grams). Any sour cream, even with a fat content of 15%, is suitable for the test. If the jam is made from whole berries or halves, then beat it with a blender to obtain a homogeneous structure.
5. Mix everything with a mixer for 1 minute.
6. Baking soda (1 teaspoon), extinguish with table vinegar (1-2 tablespoons) in a separate container. Mix everything well and add to the mixer bowl.
7. Next, add the sifted flour (2 cups) to the bowl. Mix everything well until a homogeneous dough is obtained and leave the dough to stand for 5-7 minutes for the soda to start working.
8. Drain the dried fruits and lay them on a paper towel. Cut dried apricots and prunes into medium-sized cubes, and leave the raisins whole. Add all dried fruits to the dough and mix.
9. Cover the largest baking sheet with parchment paper and pour all the dough on it. Level the dough into a thin even layer and bake in an oven preheated to 180 degrees for 18-20 minutes.

Whip cream

1. Put greasy sour cream (500 grams) into the mixer bowl. The fatter the sour cream, the better. Beat sour cream for 2 minutes at a speed slightly above average. Sour cream should thin and get enough air.
2. Pour sugar (a glass) into whipped sour cream and continue to whip the cream with a mixer for another 2-3 minutes.
3. If desired, add lemon juice (1 dessert spoon) or vanilla sugar (1 sachet) to the cream. Mix everything again with a mixer. The cream is ready!

We make a cake

1. Remove the finished cake from the oven and leave it in the pan so that it cools down a little.
2. Moisten a wafer towel lightly with water so that it becomes slightly damp. Lay the towel on the surface of the table and transfer the cake onto it, while removing the parchment paper. If the paper cannot be removed, leave it for now.
3. Together with a towel, wrap the cake in a roll and let it lie down for 10-12 minutes so that the cake does not completely cool.
4. Expand the still warm cake and, having determined the height of the cake stump, make, depending on this, notches on the cake using a rug or ruler.
5. Cut the cake on the outlined lines into 3 parts of 10 cm wide, and chop the remaining piece of cake less than 10 cm wide by hand into crumbs, put in a separate bowl and, adding sour cream (5-6 tablespoons), mix well to get a homogeneous mass .
6. Soak the remaining even strips with sour cream 2 times: smear the cake for the first time and wait until the cream is absorbed, and then a second time.
7. When the sour cream is absorbed a second time, take one strip and twist it into a small roll. If the cake breaks at the same time, then there is nothing to worry about.
8. Place the twisted roll on a plate or a dish on which you will form and serve a cake.
9. Coat the top and sides of the roll with sour cream.
10. Take the second strip of cake 10 cm wide and wrap it around the formed roll. Press the parts well with your hands so that they stick together with the cream.
11. Wrap the third strip around the second and press it with your hands to hold it. Leave the cake in this form for 10 minutes, so that it settles a little.
12. Take the prepared mass of crumbs and cream, smear the resulting voids and coat the edges well.
13. From the remaining mass on one side, form the roots of the stump, making notches and indentations with a spoon or hands.
14. With the remaining cream, smear the top of the cake.
15. Smear the sides of the cake with melted chocolate. To do this, put any chocolate (200 grams) in a bowl and add butter (1 tablespoon) to it. Melt the chocolate on the stove or in the microwave and mix well. Using a silicone brush, apply chocolate in a thick layer on the sides of the cake and the roots, simulating the structure of the bark.
16. With the remnants of chocolate, draw the structure of the tree's annual rings from above on a stump. Sprinkle the stump with chocolate chips, if desired, and decorate with mushroom cookies.
17. Sprinkle the base around the cake with cookie crumbs.
18. Leave the cake to soak for 2-3 hours and serve.