Grated cake: Klopotenko shared an ERROR recipe

Grated cake is one of the few dishes that the chef’s mother prepared as a child. He is convinced that the small changes did not spoil it at all, but made the taste even richer and brighter.

Of course, I made my own adjustments to my mom’s recipe and decided to make the cake filling myself, Eugene shares in her culinary spot.

I remember the incredible aroma that came out of the oven during cooking, and how I could not wait for the moment of its preparation. While still hot, he blew, burning his fingers, and enjoyed the divine taste.


For the dough:

  • 420 g of wheat flour
  • 200 g butter
  • 250 g of sugar
  • 10 g of vanilla sugar
  • 2 eggs
  • 10 g of baking powder
  • pinch of salt

For the filling:

  • 400 g black currants (fresh or frozen)
  • 200 g of sugar
  • 5 sprigs of purple basil

Step 1

Prepare the filling. To do this, combine the black currants (400 g) or any other berries with sugar (200 g) in a saucepan. Put on high heat for 2-3 minutes so that the juice begins to stand out and the sugar begins to dissolve.

Don’t forget to constantly stir the berries so they don’t burn. Now reduce the heat a little below average and cook the dough for 15-20 minutes.

How do I check the jam preparation? Before cooking, I take a plate and send it to the freezer to cool. To check that the jam is ready, I drip the jam onto the cold surface of the dish and tilt it from side to side.

If the drop retains its shape and does not spread during these manipulations, the jam is ready and can be removed from the heat. If it is still spreading, you should boil it for a while.

Step 2

Finely chop the basil leaves (5 sprigs) and add hot jam a few minutes before cooking. Stir. The cake filling is ready: we can knead the dough.

Step 3

Butter (200 g) diced and transfer to a bowl. Let it melt a bit.

Step 4

In a bowl with melted butter, add vanilla sugar (10 g), salt and sugar (250 g).

Step 5

With the help of a blender, beat the dough to unity and total splendor. You can use an automatic mixer for this, well, I’m too lazy to wash the dishes, so I try to do it with a minimum number of appliances. It won’t get any worse!

Step 6

Insert the eggs (2 units) one at a time and continue beating until smooth.

Step 7

Now touch the flour (420 g) and the yeast (10 g).

Step 8

Knead a soft and flexible dough. Try to knead it minimally, pasta brisa doesn’t like to overheat from the heat of your hands!

Step 9

Now separate 1/3 of the dough from the total dough, this will be the base of the cake. In fact, there are two options for making grated cake. You can use a smaller portion as a base and rub the remaining 2/3 of the dough on top. Then the cake will be more lush. If you want the cake to be thinner and crispier, roll out 2/3 of the dough and send the rest of the smaller part into the freezer, then grate. The taste will not change much.

Step 10

Wrap most of the dough in cling film and place in the freezer for 30 minutes. Allow the dough to cool slightly and freeze, making it easier to scrub with a grater. Wrap a smaller part of the dough with cling film and let it rest in the fridge, also for 30 minutes. After that, it will become even more plastic and easier to roll.

Step 11

Remove the smallest part of the dough from the fridge and stretch between two sheets of parchment in a layer 3-4 mm thick. Transfer directly to the bottom of the parchment and then form a cake.

Step 12

Grease the base of the cake with cold jam. Remove the second part of the dough from the freezer and rub it over the jam with a large grater, spreading it evenly over the entire surface of the base.

Step 13

Bake at 180 degrees for 25-30 minutes. The cake should be well browned. Allow the finished cake to cool slightly and cut into portions.

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