Shortcrust pastry in combination with sour cream and canned cherries makes the Monastery hut cake very tasty. Its recipe, detailed in detail, is understandable even to a novice cook.
This cake is most often prepared with frozen cherries, but it is also possible with fresh berries or with compote cherries. You can also mix cranberries or currants. Then the cake “Monastery hut”, the recipe of which we present here, will have a more sour taste. But it is not recommended to limit oneself to small berries, because the tubes (which replace the cakes in this dessert) will be flat, and their shape will be ugly. To prepare the Monastic Izba cake, the recipe can be slightly modified: instead of cherry berries, take dried fruits, nuts, pieces of chocolate.
Make the dough
Pour a kilogram of pitted cherries with sugar (150 g), leave for an hour.
When she starts the juice, it must be drained. Canned cherry, if you use it, must be separated from the syrup. Mix 200 g of sour cream with a teaspoon of baking powder or soda, beat a packet of oil with salt until fluffy, pour a glass of white sugar in a thin stream, add sour cream in small portions, followed by flour (350 g). The dough should be soft. It must be cooled for an hour before cooking the cake "Monastery hut", for this it needs to be wrapped in cling film. After cooling, lightly knead, divide into 15 parts, make a ball from each.
Cake "Monastic hut." Recipe for Straws
Roll out a rectangle from each dough ball.
Spread cherries strained from the juice in the center. Then pinch the edges as tightly as possible. Obtain oblong tubules (15 pcs.). Of these, we will collect the cake "Monastery hut." The recipe (the photo shows how beautiful the stuffed tubes look on the cut) suggests that they will be the same size and baked at the same time. To do this, lay them seam down on a baking sheet covered with parchment. They must spend 15 minutes in an oven heated to two hundred degrees Celsius.
Sour cream
Beat chilled sour cream with icing sugar (make sure that the icing is not wet and caked) in a ratio of two to one. Add vanilla sugar. You can replace sour cream with cream. At the same time, the amount of powdered sugar can be slightly reduced. It is advisable to take sour cream thick and fat. You can also pre-weigh it to improve consistency. To do this, put it on several layers of gauze, place it over a sieve and let the serum drain. It takes eight to twelve hours. All this time, sour cream should be in the refrigerator. After this, the cream will be much better to keep in shape and easy to beat.
Cake assembly
Cool the finished tubes. Take a wide dish. Put 5 tubes on it first. Then, spreading the cream, spread the subsequent layers, each time reducing the number of tubes by one. You will get a sectional shape of an inverted cone. Top the cake with cream too, sprinkle with dark chocolate chips.