My grandmother often used to bake such a cake to the tea party, because the products that we need - well, it is quite simple! The dough does not contain any oil or eggs, so the cakes can be baked in advance, and at the right time to make a cream and layer them. I usually do this in the evening, and the night the cake is in the refrigerator.
Mix all the liquid ingredients, beat with sugar, add soda - extinguish is not necessary, because the dough on sour cream + currant, adding parts of flour, knead the dough. Flour can go 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 - and it should be. The finished dough is wrapped in a film and put in the refrigerator for 40-60 minutes, it can lie until the next day
When you are ready to bake, take out the dough, let 15 minutes at room temperature lie down. Divide it into 10 parts, roll out to a thickness of 2-3mm, using a rolling pin transfer to a baking sheet.
Bake cakes until light brown at 180 degrees, about 3 minutes 1 cake. The parchment on which are baked, brush with is no need, and so they are easily removable. Cooled cakes in the form of cut (I had 28cm), trim then crumble and go to the sprinkling.
To make the cream. Mix sour cream, cottage cheese mass, sugar, lemon zest. If you add dried fruits, they should be well washed, dried on a paper towel. and finely chop.
Whip. Dried fruit (in this case my apricots, but a prunes, and cherries) finely chop, add to the cream.
Cakes to miss abundantly.
Trim the cakes to grind the blender to crumbs and decorate the cake. To put it to be impregnated - it is better for the night.