One of the favorite and most delicious cakes, with an amazing taste, is the “Monastery Hut” cake with cherries and sour cream. Why does it have such a strange name?
Most likely because earlier, not cherries, but prunes were added to the preparation of this cake. Prunes, in turn, are symbols of the black clergy and that is most likely why the cake has such a name. In appearance, the cake resembles a hut, this serves as a distinctive feature from other cakes. To prepare the “Monastery Hut” cake with cherries, it does not require any special products. So, the ingredients for making the dough: flour, sour cream, sugar, butter, sour cream. For the cream you need: sugar, sour cream, and, of course, to prepare the filling you will need cherries. The recipe for the Monastery Hut cake is surprisingly simple. The only drawback of this cake is that it takes a lot of time, but believe me, for the sake of such deliciousness, you should not regret it. In addition, this dessert is low in calories and will not ruin your figure. A step-by-step recipe for the “Monastery Hut” cake is in front of you.
A set of products for making the “Monastery Hut” cake with cherries and sour cream:
for test:
- sugar – 200 gr.;
- butter – 200 gr.;
- sour cream – 200 gr.;
- flour – 2 tbsp;
- baking powder – 10 gr.
for sour cream:
- sour cream – 400 gr.;
- powdered sugar – 150 gr.
For filling:
- cherries (fresh or frozen) – 500 gr.
For decoration:
- chocolate – 50 gr.
Step-by-step instructions for the dish “Monastery Hut” cake with cherries and sour cream:
The dough is not difficult to prepare. Before you start preparing the dough, you need to put the cherries in a plate and defrost them, this is the case if you are using frozen berries. The juice should drain well from the cherries. By the way, instead of frozen or fresh berries, you can use canned ones.
Now let's move on to preparing the dough. The butter should be cut into medium pieces and beat well with a mixer or blender.
Gradually add sugar.
Beat until the sugar dissolves as much as possible.
Place sour cream in a bowl.
Add baking powder to it.
Mix thoroughly and add the resulting mass to the previously whipped butter and sugar. Mix everything thoroughly again.
Sift the flour.
Knead the dough.
Cover the dough for the monastery hut cake with cling film and put it in the refrigerator for about forty minutes.
After the time has passed, remove the dough from the refrigerator and lightly sprinkle it with flour and knead it lightly on the table. Then divide the dough into 15 equal parts, from which roll into balls.
Each ball must be rolled out into a rectangle with a rolling pin, about 20-25 cm long and 7-9 cm wide.
Place the berries close to each other.
And carefully secure the edges.
The resulting “logs” of the future Monastic Hut cake need to be placed on a baking sheet. Remember that the “logs” must be placed seam side down, otherwise during baking the seam will open and the berries will leak.
You need to bake in an oven preheated to 180 degrees for about 10-15 minutes. The “logs” should be slightly browned.
In the same way, you should bake all the “logs” for the Monastic Hut cake.
During this time, you can prepare sour cream for the Monastyrskaya Izba cake. In principle, you can use any of your favorite creams. However, traditionally, sour cream is prepared to prepare the Monastic Hut cake; it soaks all the logs well and makes them very tender. Preparing sour cream couldn't be easier. You need to put sour cream in a bowl.
Add powdered sugar.
And whisk very thoroughly into a fluffy cream. The secret to lush sour cream is rich sour cream. The richer the sour cream you use, the fluffier the cream will be. I used sour cream with 30% fat.
As soon as you bake all the “logs” and prepare the cream, you can move on to the final stage - assembling the Monastic Hut cake.
Place five “logs” tightly next to each other on a flat dish and generously grease with sour cream.
Place four “logs” on top and brush with cream again.
Then place three “logs” on top and soak in cream.
Then two “logs” and cream.
And finally, one last “log” and grease the entire Monastyrskaya Izba cake on all sides with sour cream.
The “Monastery Hut” cake with cherries is ready. All that remains is to decorate the top of the cake with chocolate chips and put it in the refrigerator for a couple of hours to soak. The cake turns out simply magical, and when cut it looks absolutely delicious.
Enjoy your tea.
Cake “Monastery Hut” - 6 delicious recipes to cook at home
Cherry cake “Monastic Izba” is a combination of airy cream filling, thin dough and fruity sourness in the filling. Its taste is so pleasant and delicate that you can’t help but fall in love. There are many options for creating dessert: with cream and custard, condensed milk, cherry jam and on a pancake base. We offer the best recipes for the “Monastery Hut” cake below.
Delicious dessert with cherry-sour cream flavor
Cherry-sour cream cream completely saturates the base, and the result is a delicate dessert with a vanilla-fruit flavor.
When prepared correctly, the cream holds its shape well and does not “float.”
For the test:
- premium flour – up to 500 g;
- quality oil 82% – pack 250 g;
- granulated sugar – 220 g;
- a pack of sour cream 20% - 200 g;
- baking powder – 1 tsp;
- finely ground salt - at the end of the knife.
Filler:
- fresh or candied pitted cherries – 1 kg;
- granulated sugar – 150 g.
Sour cream:
- fat sour cream up to 30% - 700 ml;
- powdered sugar - a full glass;
- vanilla – 1 tsp.
Decor:
- chocolate 72% for chips;
- colored confectionery sprinkles.
Step by step process:
- Place the cherries in a bowl, sprinkle with sugar, and leave for 60 minutes so that they release their juice. Place on a sieve to allow excess juice to drain out, as it will greatly moisten the base.
- For the base, combine baking powder with sour cream. Lightly add soft butter, turn it into a fluffy mass, pouring sugar into the mixture in a thin stream.
- Add sour cream with sifted flour.
- Knead the soft dough, pack it in cellophane and place it in the refrigerator for an hour.
- Take out the dough, knead it on the table, and divide it into 15 equal balls.
- Roll out all the balls into rectangular pieces 20x7 cm.
- Place the pitted cherries in a row on one side, roll them into equal rolls, and pinch the edges.
- Place the rolled pieces on a baking sheet covered with parchment paper, seams down.
- We bake in the oven, setting the mode to 200 degrees, remove and cool.
- For the cream, beat cold sour cream with granulated sugar for 15-17 minutes at high mixer speeds. The mass thickens and grows in size.
- We stack the rolls, thickly coating them with cream impregnation. Spread the rest of the cream on the surface of the cake.
- Decorate with grated chocolate and confectionery powder of different colors.
- Refrigerate for at least 12 hours.
When serving, decorate the finished baked goods with a mint leaf or fresh cherry.
Puff pastry made from ready-made dough
Using ready-made puff pastry makes the cake creation process much easier.
Required:
- puff pastry (from the store) – 800 g;
- fresh or canned cherries – 500 g;
- curd cheese, maybe mascarpone – 400-500 g;
- a can of boiled condensed milk;
- a little sugar.
Preparation proceeds in steps:
- First sprinkle the cherries with sugar and leave to steep for an hour.
- Roll out the dough to the size of the plate where the cake will be placed and cut into strips. We will then twist tubes from them.
- Place the cherries along the entire length of the tube and twist.
- In the oven at 180 degrees, bake the tubes in a pan lined with parchment for 20 minutes.
- Mix condensed milk with mascarpone cheese into the cream (can be replaced with sour cream and sweet powder).
- Place the tubes on a plate in the form of a woodpile, 4 pcs. - 3 pcs. - 2 pcs. - 1 PC. Spread each layer generously with thick, aromatic cream.
- We also generously flavor the top of the woodpile with cream, leveling the sides.
- Cool in the refrigerator for 12 hours.
We decorate the dessert with chocolate chips, caramel webs or crushed nuts.
With condensed milk
The “Monastery Izba” cake with condensed milk has become a favorite dessert due to the combination of fruity and creamy aroma with the sweetness of the creamy taste.
Required:
- wheat (premium grade) flour – 0.5 kg;
- butter (or spread) – 2 packs of 250 g each;
- low-fat sour cream - 250 ml pack;
- pitted cherries – 400 g;
- boiled condensed milk – 1.5 cans.
Cooking:
- Using a grater with coarse fractions, grate a pack of frozen spread, pour in flour, and turn the mixture into crumbs with a knife.
- Add sour cream, knead the dough. We divide it into 15 slices, wrap it in film, and hide it in the cold.
- Roll the balls thinly and place cherries on the edges in a line.
- Roll up the roll and pinch the edges well.
- Place the finished tubes on a baking sheet lined with parchment. Bake them for 30 minutes in an oven preheated to 180 degrees. Let it cool.
- Combine the second pack of softened butter with condensed milk and mix into a smooth creamy substance.
- We stack the cake in a woodpile, generously flavoring each “floor” with sweet cream.
Serve in portions, sprinkle with powdered sugar and garnish with a mint leaf.
“Monastic hut” with custard
A hearty, sweet treat can be prepared with custard.
To create you need:
- sifted flour – 520 g;
- butter - 300 g;
- sugar – 100 g;
- 4 eggs;
- homemade milk – 500 ml;
- fat sour cream - a full glass;
- baking powder – 1 tsp;
- cherries or currants – 0.5 kg.
Dessert creation process:
- Take 450 g of flour and combine it with 200 g of grated hard butter.
- Pour in baking powder, add sour cream, make the dough, and cool it.
- Grind the yolks with sugar and a couple of glasses of milk.
- Mix the rest of the milk with flour, butter and egg mixture.
- We brew the mixture in a steam bath until it thickens.
- We take out the dough and cut it into bars.
- Roll out, fill each layer with cream and berries, wrap, bake for 20 minutes at 180 degrees.
- We assemble the woodpile, smearing each layer with the remaining cream.
Sprinkle the top with grated nuts or chopped marmalade.
Step-by-step preparation from Yulia Vysotskaya
The method of preparing the cake from Yulia Vysotskaya, a famous television chef, is very similar to the original one.
Necessary:
- butter – 200 g;
- homemade sour cream – 400 ml;
- baking soda - a pinch;
- egg – 3 pcs.;
- premium flour – 400 g;
- sugar – 400 g;
- nuts (walnuts possible) – 200 g;
- cherry or currant berries – 600 g;
- vinegar – 1 tsp;
- dark chocolate - for decoration.
Cherry cake with sour cream is made like this:
- Separate the whites from the yolks, cool, add 200 g of sugar, beat with a whisk until foamy.
- Heat the oil in a water bath and hide it in the cold.
- After cooling, mix with separated yolks, add 200 g of sour cream.
- We extinguish the soda with vinegar, add it to the flour, combine the mixtures and knead the dough. Divide it into approximately 25-28 similar balls.
- We hide the workpiece in the cold, wrapping it in cellophane for 30 minutes.
- Roll each ball 20x3 cm, put berries and nuts on the edge.
- Roll the dough into a tube and bake in the oven for 15 minutes at 180 degrees.
- Mix sour cream with sugar.
- We smear each layer of the “house” that we lay out from the tubes with the finished cream. The first tier will be made up of 7 tubes, then the next tier is reduced by 1 tube.
- Flavor each layer with cream.
After a day in the cold, the cake is ready.
Beautiful cake design
The remarkable shape of the cake does not require additional decoration, since the beautifully laid out logs resemble the logs of a hut.
But if the celebration requires you to create a cake as the main decoration of the table, you can implement the following design ideas:
- sprinkling the snow-white cream with grated chocolate, crushed nuts or sliced almonds;
- The cake can be glazed by melting 150 g of chocolate and adding 50 g of solid butter;
- If desired, the confectionery product can be covered with marshmallow mastic;
- a beautiful solution would be a decor in the form of a caramel “web” enveloping the cake;
- Marmalade slices or confectionery sprinkles are suitable for children's parties.
In the absence of decorative elements, you can serve the cake in a cut, as it looks very impressive from the inside.
How can you replace cherries in the Monastery Hut?
The classic cooking method involves using pitted cherries in any form. It is these berries that add a piquant sourness to baked goods.
If necessary, instead of cherries, you can add the following to the recipe:
- currants, sprinkled with powdered sugar;
- blackberries;
- orange or tangerine pulp, then the cake will acquire pleasant citrus notes;
- canned cherries, as they are the best substitute for cherries;
- cherry jam or confiture.
According to culinary experts, if the cherry is replaced, the cake remains tasty, but loses its special, “monastic” palette of taste.
The rich, creamy taste of the cherry cake gives you real pleasure with every bite. In addition, due to its original appearance, the pastries will become a real decoration for any holiday table.
Source: https://pirogi-i-torty.ru/tort-monastyrskaya-izba-6-vkusnyh-retseptov-kak-prigotovit-doma/
