Moldovian Woodpile Cake - Guguta's Hat
The name might sound unusual, but it's true—this cake was a favorite from my childhood. Someone asked me to share it here.
I remember making it with my mother during many holidays, starting from when I was around 12 to 14. It was always a hit—a delightful mix of tender pastry, cherries, and sour cream that's both perfect and simple.
A slice at the final step will definitely convince you—enjoy your meal!
Ingredients
●
Pitted cherries
1 kg
frozen or canned
●
Sour Cream(20%)
1 kg
ensure it's thick, potentially 30% fat
●
Dark chocolate
50 g
for decoration
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Step by step
Step 1
Prepare the dough following the rugelach cookies recipe.
Chill in the fridge for about an hour, then divide the mixture into 3-4 balls.
Step 2
Roll each ball into a large rectangle, approximately 2 mm thick.
Step 3
Mix the drained cherries with 2-3 tablespoons of flour to make handling them easier and prevent running in the dough.
Step 4
Slice the dough sheet into 3 cm strips and place a row of cherries on each.
Step 5
Seal the edges to form a roll with cherries inside.
Step 6
Place the roll seam-side down. Repeat with remaining rolls and dough balls.
Determine the number of rolls based on your desired cake size:
- for a base with 7 rolls, I used a total of 28 rolls—note this makes a large cake
- a 6-roll base requires 21 rolls
- a 5-roll base needs 15 rolls
Step 7
Arrange them on a tray, ensuring they are all the same length. Trim longer rolls to fit the cake tray.
Step 8
Bake in a preheated oven at 200°C for 20 minutes or until golden brown.
Step 9
With the rolls baked, arrange them to ensure they fit well into the cake shape.
Step 10
Prepare the cream by mixing sour cream, sugar, vanilla, and optionally, whipping cream in a bowl.
Step 11
Whip the cream until it's thick and ready for spreading.
Step 12
Begin assembling the cake:
- on a plate, place the first layer of rolls (7 for me)
- spread cream over them, and optionally apply cream to the plate base for more creaminess.
Step 13
Add the next layer of rolls, minus one (so, 6 for me).
Apply cream again.
Step 14
Continue layering in this manner until you reach the final roll.
Step 15
Spread cream over the entire cake surface and sides.
Step 16
Grate chocolate to add as a decorative touch to the cake.
Step 17
Chill overnight to let the flavors meld. Enjoy your meal!
Quantity:
2 kg
(one large cake)
Prep time:
120 min
Difficulty:
intermediate
Ready in:
120 min
Publish date:
