Cake "Monastic hut": recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

"Hut", "Cherry honeycombs", "Pyramid", "Roof" - all these are the names of the same cake "Monastic hut". It is under this name that this dessert is better known to compatriots. This delicacy surprisingly combines the unobtrusive sweetness of sour cream and an unsurpassed sour filling.

Description

Today, a huge number of various recipes for the Monastic Hut cake are known, but for beginners in the confectionery art, it is best to start with the traditional cooking method. Moreover, the classic version of this delicacy combines sophistication, tenderness and unsurpassed aroma.

Such a delicacy will not leave indifferent even the most sophisticated gourmet. Therefore, if you want to surprise your loved ones with a real culinary masterpiece, take on board the traditional recipe for the "Monastic hut" cake with cherries and sour cream. In addition, this dessert, despite such an intricate name, is not so difficult to prepare - on the contrary, it is very easy.

Features

In fact, this cherry dessertso beautiful, fragrant and delicate that it is simply impossible not to fall in love with it. It is enough just to look at the photo of the "Monastic hut" cake to make you want to cook it and enjoy the unique taste. And if you get acquainted with a proven recipe and little secrets, then the result will certainly exceed all your expectations.

You just need to know how to properly prepare the dough and make sure that the tubes are perfectly soaked, and the filling does not leak out of them. At the same time, sour cream should keep its shape well and not blur. And in the process, a simple recipe for the "Monastic hut" cake with cherries will help you.

Product List

Of course, first of all, you should prepare all the products necessary for making dessert. In order to make dough for the cake, you will need:

• 4 cups flour;
• 250 g sour cream;
• 2 tablespoons of sugar;
• a third teaspoon of s alt;
• 250 g butter or margarine;
• soda and vinegar to extinguish it.

And for making cream take:

• 600g sour cream;
• a bag of vanillin;
• 100 g sugar.

In addition, you will need about 800 g of cherries. It can be used literally in any form: boiled, canned, fresh, candied or frozen. This dessert is really good. To prepare the cake "Monastic hut" according to the traditionalFor the recipe, it is best to stock up on cherry jam, which is considered the best type of filling. After all, it is these berries, boiled in their own juice, that have a rich taste and do not flow out of the tubes. Therefore, if you have a stock of cherry jam in your arsenal, use it to make the Monastic Hut cake. Well, if you didn’t find such a delicacy, take fresh or frozen berries.

Margarine or butter taken for dough should be kept in the refrigerator until use. In other words, getting the product in advance, as is usually the case with other types of baking, is not worth it.

As for kitchen appliances and appliances, you may need a mixer or whisk, rolling pin, pastry parchment, cling film.

Preparing the filling for the cake "Monastic hut"

First of all, to create this dessert, thick sour cream and cherry filler are made, and then you can start kneading the dough, baking tubes and forming a treat.

If you stocked up on cherry jam, then drain all the liquid from the berries and be sure to cut the seeds out of them. By the way, it is this filler that is the easiest to prepare. So jam has many advantages for making such a cake.

Cherry from compote will also be a great option, but its taste will not be as rich, and the delicacy itself will turn out to be less fragrant. If the berries are sour, then it is advisable to sprinkle them with a smallamount of sugar and leave in the cold so that they start up the juice and soak in the sweetness.

If you chose the option of making a cake from fresh cherries, be sure to sort it out. Set aside only ripe berries of a dark burgundy hue. Keep in mind that red cherries, which often turn out to be unripe, are quite sour, so the Monastery Hut cake is completely unsuitable for making. To begin with, seeds should be removed from the berries. To do this, you can use a special tool, a simple pin, or any other means at hand that are convenient for you. Sprinkle the processed cherries with sugar, keeping the proportions 1 to 1. Set the berries aside for a couple of hours so that they release the juice.

Then transfer the cherries to a saucepan and put on a slow fire. While stirring constantly, bring the mixture to a boil and keep at this temperature for 5 minutes. In principle, in this way you will prepare a kind of jam in a matter of minutes. Use a slotted spoon to remove the berries from the pan and place them on a plate to speed up the cooling process. Cherries processed in this way will turn out to be quite sweet, rich and unobtrusive in taste, and will release very little juice when baked.

Cream cake

The perfect option for making this dessert is homemade sour cream. But if you only have a store-bought product at your disposal, keep in mind that it must be fresh, with a fat content of at least 25%. Transfer all the sour cream to cheesecloth, folded several times, and tie in a knot. Place this bundleover any container - in this state, whey will gradually flow out of the product. True, this will take some time. In this form, sour cream should be placed in the refrigerator for a couple of hours, and best of all - all night. After the whey drains, the product itself will become very thick and more like soft cheese. This is the result you need.

Keep in mind that an ordinary cream, which is often prepared for many other desserts, will not work for the Monastic Izba sour cream cake. It is very important that the mass for this dessert is thick enough, does not blur and keeps its shape perfectly. That is why complex manipulations such as whey draining are really necessary for making a quality cake.

So, put the sour cream, rid of excess liquid, into a deep container and beat with a mixer at low speed. Then add sugar and vanilla to it in small portions. Although it is desirable to grind the sand into powder before use, it is much easier to work with such a consistency. Beat the mixture until the powder is completely dissolved.

Finally, turn on the maximum speed of the mixer and process the mass for several minutes to give it splendor. Cover the prepared sour cream and refrigerate so that it thickens and cools well.

Cake dough

First, sift the flour into a deep bowl so that it is enriched with oxygen and more easily kneaded. ATat the top of the resulting slide, make a recess and put oil in it. Thoroughly knead it with a fork and grind it with flour. Then add sour cream, s alt, sugar and soda slaked with a few drops of vinegar to the mixture. Thoroughly knead the dough with your hands or a blender. As a result, you should get a very dense mass, which must be wrapped with cling film and put in the refrigerator.

After half an hour, take the dough out and divide it into 15 equal pieces. Each of them should be rolled out into a thin oblong layer. Now it's the turn of the prepared cherries. Put a neat row of berries on the rolled out cake and roll it up, pinching the edges. Prepare a baking sheet by lining it with baking paper. Transfer the formed rolls to a sheet and send to the oven.

Bake for 10 minutes at 180 degrees. During this time, the "logs" for sour cream cake with cherries "Monastic hut" should be browned. Remove the finished tubes from the oven and let them cool slightly. Now you just have to form a house of rolls. It is impossible to fold a figure from warm blanks - the cream will simply heat up and flow, and the structure itself will fall apart.

Dessert assembly

First, a generous layer of sweet mass should be laid out on a serving dish, and 5 tubes should be placed on top. With each subsequent "floor" the number of rolls should decrease by one. Each layer should be carefully smeared with cream. ATfinish coat the sides and top of the resulting house with mass.

Try to make the walls more or less smooth - an ordinary knife will help you with this. Place the cake in the refrigerator to soak the straws for several hours, and it is best to leave it there overnight.

Design

Before serving, slightly embellish the formed hut. Grated dark chocolate is excellent for this, which goes well with cherries. You can also use chopped nuts or candied fruit.

This completes the preparation of the famous "Monastic Hut". Your guests will surely be delighted with the culinary masterpiece prepared by you. By the way, on the cut, this cake looks no less attractive.