Ingredients:--Filling--
10 oz prunes
10 oz dried apricots
10 oz raisins
10 oz walnuts
--Cream--
11/2 l sour cream
11/2 c sugar
--Dough--
1 ea egg
1 c sugar
1 c sour cream
1 ts baking powder
2 lb flour
salt
--Chocolate icing--
4 tb sugar
3 tb cacao
8 tb milk
2 tb butter
measures conversion [+]
Method:
Soak fruits separately for 2-4 hours and then grind them in a mincing
machine separately, too. Chop finely walnuts.
Dough making: Mix egg, sugar, baking powder, salt, sour cream very well and
add flour gradually until the dough is detached well from hands. Divide
dough into 9-10 parts. Roll out every part very thinly. Spread the prunes
filling on the dough and make a roll. If it is too long, cut it into parts.
So you must have three/six prunes rolls, three/six apricots rolls,
three/six raisins rolls. If you have some dough and filling make other
rolls. Bake them in a preheated oven during 10-15 minutes.
Cream making: Mix sour cream with sugar very well and put it in the fridge
until it's needed.
Let rolls cool down a little and then cut them into pieces (3 cm long).
Take a very deep pan, cover bottom and sides with polyethylene. Now make
the first layer from prunes little rolls (the rolls must "stand" very
tightly to each other). Pour 1/4 cream on it and put chopped walnuts. Then
make another layer with apricot rolls, pour cream and use walnuts. Then
goes raisins layer, cream. and walnuts, if it's not the last layer. If
different little rolls are left, make the fourth combined layer. Spread
the cream. Put the pan in a fridge for a night.
In the morning prepare a large dish. Turn the pan upside down and take off
the polyethylene.
Chocolate icing making: Mix sugar and cacao very well and then add milk.
Boil on a very little fire during 15 minutes always stirring, then add
butter mix well and spread on the top and sides of the cake. Put the cake
in the fridge for a half an hour and then decorate it with grate chocolate,
fruits and anything you like.
Trouhlyavy Pen is very big (about 3 kg), so invite more friends. Served
with tea or coffee.
Cuisine: Russian
Source: Olga's collection
Recipe category: Breads-and-Pastry > Cakes