Cake "Antoshka"
The Russian cake "Antoshka" is less known, but irresistibly delicious. It consists of a delicate shortcrust pastry and an airy sour butter cream. A special, fruity and sour taste is given to the cake by dried apricots, which are included in the cream. The other advantage of this delicious cake is a very easy recipe, for which you need only a few ingredients.
Servings 12
Ingredients
for the dough
- 250 g butter or margarine (cold)
- approx. 200 g sour cream
- 200 g sugar
- 8 g vanilla sugar
- 1 pinch of salt
- 15 g baking powder
- 500 g flour
- flour for the work surface
for the cream
- 200 g dried apricots
- 200 g sour cream
- 200 g butter (room temperature)
- 170 g sugar
Instructions
Preparation of the dough
- Mix flour, sugar, baking powder, vanilla sugar and salt.
- Add cold butter cut into small pieces and chop it finely.
- Add sour cream and knead it quickly into a soft dough. Do not knead the dough too long. (Also note the tips and tricks for preparing the dough at the top of the post). If the dough is too dry, you can add some more sour cream.
- Divide the dough into 6 equal pieces, spread them on a plate, cover and chill for 40 minutes.
- Dust a sheet of baking paper with a little flour. Take a piece of dough out of the fridge, roll it out thinly on the sheet of baking paper and cut a Ø 24 cm circle out of it. Bake it in a preheated oven at 180 °C for about 12 minutes. Repeat the same with the remaining dough pieces. Let all 6 cake layers cool down.
- Roll out the remaining dough thinly, bake it in the same way as the cake layers and crumble it finely.
Preparation of the cream
- Puree dried apricots with a hand blender, stand mixer or meat grinder.
- Mix sour cream, sugar and pureed apricots and let the mixture rest for about 15 minutes so that the sugar dissolves.
- Put softened butter in a mixing bowl, add sour cream and apricot mixture in small portions, a little at a time, mixing each time with a hand mixer on the lowest speed until a homogeneous cream is obtained.
Preparation of the cake
- Spread all 6 cake layers with the cream and stack them on top of each other. Brush the edges of the cake with the remaining cream and sprinkle the top and edges with the crumbs. Let the "Antoshka" cake rest at room temperature for about 2 hours and then chill it for at least 1 hour.
Notes
- Do not knead the dough too long, otherwise it will not taste crumbly. If the dough is too dry and falls apart, add some more sour cream. If it is way too sticky, then add some flour.
- If not using soft apricots for the cream, but regular dried apricots, first pour hot water over them, let them steep for about 10 minutes and then dry them thoroughly.
- Only mix the sour cream and apricot mixture with butter, do not whip. To do this, turn on the hand mixer to the lowest speed.
- Note the detailed tips and tricks for DIY Russian cake "Antoshka" above in the post.