Cake & “Stitch-Shred ” “

An excellent cake reminiscent of its " fellow " - Napoleon, the recipe was invented in the Soviet years, when people managed from the most simple and affordable products to prepare something for a person

Cake & “Stitch-Shred ” “
Cake & “Stitch-Shred ” “
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480 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


Dough-cake dough:

  • 350-370 gr of flour
  • 250 g of margarine
  • 200 g of sour cream
  • 1 egg

Cream cake:

  • 400-450 g of condensed milk
  • 250 g of butter

+ 150 g of jam (preferably currant) p>

Author: /

Recipe for cooking at home

  1. Pour the flour into a bowl or on a board, grate cold grated margarine on a large grater and grind it with flour into crumbs.
  2. Form a bunch of floury oily crumbs, in the center of which to form a groove. Drive a raw cold egg into this cavity, add sour cream from the refrigerator and knead a dough for the cakes.
  3. Wrap the dough with food wrap and send to the refrigerator for half an hour-hour.
  4. Meanwhile, take out butter for the cream from the refrigerator, cut into pieces and allow it to soften and melt at room temperature. After that, beat the butter with a mixer at a high speed until a magnificent consistency and, without stopping whipping and stirring, pour a very thin stream of condensed milk. Whip the cream until the condensed milk is over, if desired, you can add a pinch of vanillin whipping. Cover the cream with a food film so that it is as close as possible to the surface and put in the refrigerator for the time of baking cakes.
  5. Pull the dough out of the refrigerator, divide into 12 equal parts and roll out of each ball.
  6. The table is covered with a sheet of baking parchment paper, lightly sprinkled with flour and put one piece of dough. Thinly roll it with a rolling pin, sprinkled with flour, and cut out a rounded circle, 24-25 cm in diameter, using a baking dish or a suitable diameter dish.
  7. Pull over the whole surface of the dough with a fork, transfer the paper with the rolled test to the baking tray and send it to the oven preheated to 200 °.
  8. Bake the cake to a golden hue for about 10-12 minutes. In the meantime, you can roll out the second piece of dough and prick it with a fork. Ready cakes should be stacked and leave to cool. At the end of the baking, cut the baking tray into the baking sheet and bake them until ready at the same temperature. After cooling, grind the trimmings into a crumb.
  9. Then there is a choice for you, there is a way to smear cake “Stitch-Razreshka”:
    1) You can cover each cake with a thin layer of jam, followed by a cream.

  10. 2) Or alternate the layers in this order: 2 (or 3) layers – cream, and then 1 layer – jam, again 2-3 layers of cream and 1 – jam, etc until the cakes have run out.
  11. Leave some oil cream to decorate the cake. The last cake does not lubricate anything, cover with a cutting board and put a load of about 1 kg. Remove the cake in the refrigerator for at least 10-12 hours. The remaining cream is also removed for this time in the refrigerator, tightly covered with a film.
  12. Soaked cake to release from the yoke, cover the surface and sides with the remains of the cream, sprinkle with crumbs from the scraps of dough. Cake “Stepka-Rastrepka” is ready, pleasant appetite!
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