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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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My mom's friend passed this recipe on to me a long time ago. Once I tried it, I was hooked. It looks gorgeous both when uncut and when sliced and is perfect for summer parties... Ingredients:
crust |
1/2 cup (1 stick) unsalted butter |
3 large eggs |
1/2 cup white sugar |
1/4 cup honey |
1 tsp baking soda |
about 4 cups of all-purpose flour |
creme |
2 lbs sour cream |
1-1/2 cups sugar |
1 lemon - juice and zest |
vanilla extract |
cloves |
filling |
colorful summer fruit and berries - the more colors, the merrier, about 1-2 cups each. select from the following list |
blueberries, raspberries, cherries (sour), gooseberries, apricot, peaches |
if you use peaches or apricots, you'll need to chop them into pieces no larger than your berries. |
for decoration |
1 small box of coolwhip or similar whipped cream brand |
anything that strikes your fancy in terms of colors - single berries or nonpareil sugar, or nothing at all |
Directions:
1. Preheat the oven to 375F
2. Prepare crust:
3. Prepare a steam bath by boiling water in one saucepan and setting the other saucepan over the boiling water. They don't have to fit well together, you can just hold the upper pan in your hand over the boiler.
4. Whisk sugar, pinch of salt, butter, honey and eggs together over the steam until smooth and sugar dissolved
5. Remove from heat, add baking soda
6. Add 2 cups of flour immediately, mix very fast and thoroughly, and keep adding flour in smaller batches until forms soft and sticky dough. Stir with wooden spoon
7. Fold the dough out on a well floured surface and knead until it stops sticking to your hands
8. Divide dough into 15 pieces and shape them into balls
9. For each ball, do the following:
10. Roll your dough into a long stripe about 4-5 inches wide
11. Place ONE kind of fruit or berries on the stripe - lengthwise, and wrap the dough around it, forming a pipe or a tube. It shouldn't be wider than 1 inch when rolled up.
12. Carefully transfer your tube onto a baking sheet.
13. Repeat with all dough or until you run out of baking sheets.
14. Bake the tubes until they are golden-brown and fruit is bubbling - about 7-10 minutes.
15. Prepare creme:
16. mix all creme ingredients and whisk well, until sugar dissolves
17. Lay your 15 rolls into a pyramid in following manner:
18. 5. -*
19. 4. -* *
20. 3. -* * *
21. 2. -* * * *
22. 1. * * * * *
23. As each of the layers goes down, spread a layer of creme over it, then proceed with the next layer.
24. When all layers are put together, spread the remaining creme all over.
25. Refrigerate overnight
26. Next morning, cut off the uneven edges on short sides to give the cake a better long pyramid shape.
27. The sour cream on the cake will darken overnight and the cake won't look as pleasing. So now, you can use the whipped cream to cover the imperfections.
28. Spread whipped cream evenly with a wide knife, using long strokes to make it smooth.
29. Decorate the way you like it. Refrigerate.
30. When you slice it, you should see colorful eyes of different fruit surrounded by cream.
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