Cake Monastic hut with cherry
So, in order to test a proven recipe in your kitchen for years, you must prepare in advance:
- 800 ml sour cream;
- 250 grams of granulated sugar + 1 cup;
- 200 g margarine;
- 200 g fat sour cream;
- 2 tbsp. sifted flour;
- 2 chicken eggs;
- 1 liter canned cherries;
- 0.5 tsp. baking soda, hydrated vinegar;
- Walnuts are added as desired.
The main stages of cooking:
To prepare the dough, eggs are well whipped with sugar until smooth. You can do this manually or using a mixer at medium speed. After this is added softened (but not warm) margarine, sour cream, slaked soda, and at the very end in small portions — sifted flour.
Knead the dough until it is soft and no longer sticky to your hands.
The resulting mass is divided into 15 maximum equal parts (it is possible and 10, if the cake is small). They are laid out on a large board and placed in the fridge for half an hour.
During this time, you must open a jar of cherries and completely drain the juice from them. For convenience, you can use a colander with small holes.
If nuts are used, they are crushed with a knife and lightly roasted in a frying pan with a drop of vegetable oil. After that, they are spread over the napkin so that all the excess fat is absorbed.
Dough balls are removed from the refrigerator one by one and rolled out into a long strip. It should be quite thin, but it does not tear.
On the edge of such a strip is laid cherry and, if there is a desire, processed walnuts. After that, the dough neatly rolled into a tube, in which the edges are well trapped.
The tubes are laid out on a baking sheet so that they do not touch each other and are sent to an oven heated to 180 degrees. It is difficult to accurately mark the time when they will be ready, but a bright golden hue should appear.
It is important not to overdry the tubes, so that they are not solid.
For cream, a glass of sugar is whipped with fat sour cream. Best of all home, but fresh from the store will do.
It should be a homogeneous thick mass without any lumps.
Finished tubes should be removed from the oven and cooled to room temperature. After that, five pieces put on a beautiful dish and thoroughly smear with sour cream.
On top of it is laid out four tubes of cherries, which are again coated with cream. It is best to not regret it and lubricate it carefully so that there are no empty seats.
At the next stage, three tubes are laid out, after which two are placed, and at the very end — one cherry straw. All of them should be well smeared with cream, so that the cake of the Monastery hut is well soaked.
After the last layer is covered with sour cream, the dessert is placed in the refrigerator for 7-10 hours. That is why it is best to do it in the evening.
At the expiration of the specified time, homemade cake gets from the fridge. If desired, it can be decorated with melted (or grated) dark chocolate, and fresh or candied cherries are very often used for decoration.
That’s all. The monastery’s hut cake recipe is considered complete and ready to serve.
Such sweetness will surely be enjoyed not only by small sweet teeth, but also by adult guests.
Quick recipe for a cake Hut with a cherry
If there is no desire to sit in the kitchen for several hours to prepare a homemade dessert, then the next version of the cake Monastery hut will be a real salvation. And that’s what you need to make it:
- 900 ml sour cream (30%);
- 300 grams of sugar;
- 300 g cherries (frozen or in own juice);
- 120 g butter;
- 2 tbsp. sifted flour;
- 2 tbsp. l starch;
- 1 tsp baking soda.
The main stages of cooking:
- In deep container, sifted flour, sugar and soda are combined. Everything is well mixed up to maximum uniformity, after which butter is added. The oil is “chopped” with a fork, turned into crumb and mixed with other ingredients.
- To the resulting mass is added half a cup of sour cream, after which the dough is kneaded. As soon as it stops sticking to the hands, a ball forms and goes into the fridge for half an hour.
- During this time, the berries are thawed, starch is added to them and everything is thoroughly mixed. It is worth remembering that if the cherries are with stones, they should be extracted in advance.
- The cooled dough is divided into three parts, which are rolled alternately into a thin layer.
- On top of one row laid out prepared cherries. Their number may vary, depending on the preferences of an individual.
- The seam neatly rolls into the tube so that the filling does not fall out and tear the dough. «Empty» ends without a filling are cut off with a sharp knife.
- The baking sheet is covered with baking paper, and the oven is heated to 180 degrees. Two medium-sized circles are formed from the obtained tubes, since this time the cake of a hut with cherry will have an unusual shape.
- Future dessert is sent to the oven and baked for 25-35 minutes. Tubes should have a pleasant golden hue and not be too hard.
- To make sour cream, it is strongly recommended to cover the colander with gauze and pour all the sour cream there in order to glass all excess liquid. It will take about two hours.
- After that, sour cream is whipped with a mixer at maximum speed. Then, sugar is gradually added to it and whipped until the mass becomes homogeneous.
- For convenience, the first cooled cake lies on the bottom of the split form. 1/3 of all the cream is poured onto it and is evenly distributed over the entire surface. A second cake is laid out on top and watered with the same amount of sour cream.
- Cake Izba is crazy in the cold and gets out of the refrigerator after a few hours. It remains only to “trim” the edges and decorate the dessert with the remnants of the cream. For the same purpose, you can use chocolate syrup, fresh cherries and nuts.
Here is such an unusual cake recipe Monastic hut with cherry managed to get at home. And let it look unusual, but the taste is real bliss and heavenly pleasure.
As you can see, the Monastery hut cake has its own characteristics. And in order for such a dessert to be a success, you should adhere to the following recommendations:
- Sour cream should be at least 30% fat and always fresh. Otherwise, the cream will turn out to be too liquid and will not spread much.
- If butter is used in the recipe, it should be at room temperature, slightly melted. Preheating it in the oven or go in a water bath is not worth it.
- Instead of canned cherries, thick cherry jam is sometimes used. In this case, the future tubes are completely coated with them from the inside.
- To diversify the cream and give the dessert a new taste, boiled condensed milk is mixed into sour cream instead of sugar in small portions. It will take about one small jar.
- As a decor, in addition to chocolate, powdered sugar, cocoa, a small amount of cinnamon and even edible decorations in the form of coffee beans can be used.