- butter or margarine - 250 Grams
- sugar - 1 glass
- sour cream - 200 Grams
- flour - 3,5 glasses
- baking powder - 1 teaspoon
- salt - - Pinch
- dried apricots - 200 Grams
- prunes - 200 Grams
- can of condensed milk - 1 piece
- sour cream fat - 500 Grams (for cream)
- powdered sugar - 1 glass
- chocolate topping or syrup - 1 piece (for decoration)
Rinse well dried apricots and prunes and soak them in hot water for half an hour, then dry on a towel. Rinse the softened butter with sugar. Add sour cream and salt - stir. Mix the flour with a baking powder and gradually add the flour to the oil-sour mixture. Knead the soft dough. Divide it into 16 equal parts. Each of the 15 parts roll out a thick flagellum 20 cm in length. Flag unscrew to a width of 7 cm. Put prunes or dried apricots in the center. Fix the edges so that the dried fruit is inside. The remaining 16th part of the dough is rolled into a rectangle equal in length to the length of the tubes and a width equal to the width of the 5 baked tubules - this will be the base of the cake. Lay the "logs" and the base on the pan covered with parchment paper, "logs" - with a seam down. Bake until crispy. At this time, prepare the cream. To do this, soft butter and whisk with condensed milk (you can do with boiled or plain). When the dough is baked, let the billets cool down, then collect the cake. We put the base of the cake on the dish and lubricate with a thin layer of cream. On top, tightly, one to one, lay 5 tubes. Lubricate them with cream, top with 4 tubes. Again, pour on the cream and put 3 tubes. Then again, the cream and 2 tubes. And, finally, the cream and one tube. Boka and top of the cake is greased with the remaining cream and sprinkled with chocolate chips or decorated with chocolate topping (or syrup). We remove the ready cake for a few hours in the refrigerator so that it soaks. Bon Appetit!
Servings: 3