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 Cake "Fantasy" Recipe
My grandmother often baked such a cake for tea, because the products that we will need - well, it's quite simple! The dough contains neither butter nor eggs, so the cakes can be baked in advance, and at the right time to prepare the cream and layer them. I usually do it in the evening, and the cake is in the refrigerator all night.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Slovak Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Cream:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Slovak Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Cream:
Instructions
  1. Mix all the liquid ingredients, whisk with sugar, add soda - there is no need to extinguish, because the dough is on sour cream + currant, adding flour in parts, knead the steep dough. Flour can come out 3.5 cups, and maybe 4.5 - depending on the density of currants and sour cream. The dough is kneaded quickly enough. It turns out a greenish color - this is how it should be. We wrap the finished dough in a film and put it in the refrigerator for 40-60 minutes, it can lie down until the next day
    Mix all the liquid ingredients, whisk with sugar, add soda - there is no need to extinguish, because the dough is on sour cream + currant, adding flour in parts, knead the steep dough. Flour can come out 3.5 cups, and maybe 4.5 - depending on the density of currants and sour cream. The dough is kneaded quickly enough. It turns out a greenish color - this is how it should be. We wrap the finished dough in a film and put it in the refrigerator for 40-60 minutes, it can lie down until the next day
  2. When you are ready to bake, take out the dough, let it lie at room temperature for 15 minutes. Divide it into 10 parts, roll it out to a thickness of 2-3 mm, transfer it to a baking sheet with a rolling pin.
    When you are ready to bake, take out the dough, let it lie at room temperature for 15 minutes. Divide it into 10 parts, roll it out to a thickness of 2-3 mm, transfer it to a baking sheet with a rolling pin.
  3. Bake the cakes until light brown at 180 degrees, about 3 minutes per 1 cake. The parchment on which they are baked does not need to be oiled, and so they are easily removed. The cooled cakes are cut into a mold (I had 28cm), trimmed, then crumbled and sent for sprinkling.
    Bake the cakes until light brown at 180 degrees, about 3 minutes per 1 cake. The parchment on which they are baked does not need to be oiled, and so they are easily removed. The cooled cakes are cut into a mold (I had 28cm), trimmed, then crumbled and sent for sprinkling.
  4. To prepare the cream. Mix sour cream, cottage cheese, sugar, lemon zest. If you add dried fruits, they should be washed well, dried on a paper towel. and finely chop.
    To prepare the cream. Mix sour cream, cottage cheese, sugar, lemon zest. If you add dried fruits, they should be washed well, dried on a paper towel. and finely chop.
  5. The whip. Dried fruits (in this case, my apricots, but there are also prunes and cherries) finely chop, add to the cream.
    The whip. Dried fruits (in this case, my apricots, but there are also prunes and cherries) finely chop, add to the cream.
  6. The cakes are abundantly missed.
    The cakes are abundantly missed.
  7. Cut the cakes into crumbs with a blender and decorate the cake. Put it to soak - it is better for the night.
    Cut the cakes into crumbs with a blender and decorate the cake. Put it to soak - it is better for the night.
  8. And tomorrow that's what you'll get!
    And tomorrow that's what you'll get!
  9. Enjoy with tea and coffee)
    Enjoy with tea and coffee)
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