Rare hostess since
Soviet times at least once did not cook at home one of the most popular
cakes called the Monastery hut. Cherries for it can be used from cherry
pitted jam, fresh or frozen.
- For logs:
- Butter 200 g
- Chicken egg 2 PC. yolks
- Sour cream 30% 1,5 cups
- Wheat flour 3 glasses with a slide
- Granulated sugar 4 tbsp
- Vanilla sugar 1 tbsp
- Salt 1/4 tsp
- Soda 1 tsp
- Table vinegar 9% 1 tbsp
- Cherry jam 600 ml
- For cream:
- Granulated sugar 1 glass
- Sour cream 30% 2 cups
- Chicken egg 2 PC.
- For glaze and decoration:
- Cocoa powder 2 tbsp
- Granulated sugar 2 tbsp
- Butter fifty g
- Sour cream 30% 2 tbsp
- Walnut 1/2 cups
How do we make a wonderful cake Monastery hut? For this we will need cherries from cherry jam. You need to put them on a sieve in advance to the liquid part of the jam glass.
If you have fresh or frozen cherries, then we first defrost frozen ones, then remove the seeds from the cherries and put them in a sieve to allow excess juice to stack. Many lovers of this cake love to have cherries …
… sweet, so we pour 500-600 g of seedless cherries with sugar in a 1: 1 ratio and leave for 2 hours to let the juice flow. Then we cook all this for 4-5 minutes over medium heat after boiling. Using a slotted spoon, select cherries on a plate, cool …
… and, before folding the tubes into the dough, pour 3 tablespoons of potato starch so that the liquid from the cherries does not soak the dough through the tubes. The filling for the tubes is ready.
Cooking the dough. We spread the sifted flour and softened butter in a sufficiently large bowl. First, chop everything with a knife to mix the flour with butter, then with your fingers so that the dough resembles puff pastry or butter and flour crumbs.
Add sour cream to the dough, …
… chicken yolks, sugar, vanilla sugar, salt, soda, quenched with vinegar. Knead first with a spoon, then with your hands on the board. If necessary, add flour. The dough is ready. In the film we put in the refrigerator for 30 minutes.
Finely chopped peeled walnuts and fry in a dry pan. We put it in a plate, the decoration is ready.
We take out the dough from the refrigerator, divide it into 3 parts. We work with one part, the rest in the film we return to the refrigerator. From one part, we should get 5 rectangles 20 cm long and 7 cm wide.
We roll out the dough into a layer with a thickness of 3-4 mm and a width of at least 20 cm (log length) and a length of at least 35 cm (7×5 pcs.). We cut out the rectangles (you can use a paper stencil) and lay out the rows of cherries on them.
Gently pinch the seam and the edges of the dough. It is important that the dough does not fit snugly against the cherries, otherwise the red-hot cherries in the oven will tend to break the seam. In addition, we do in the tubes next to the seam of the hole with a toothpick after 2-3 cm …
… along the entire length of the tubes for the release of steam. We lay out the tubes in the form, covered with baking paper, with a distance between the tubes 3 cm and the butt seam up. If the seam also dissolves, everything will be closed with a cream.
Bake in a preheated oven for 20 minutes at a temperature of 180 degrees. Shortcrust pastry is cooked quickly. The tubes become gently golden, as in the photo. We take it out, carefully lay it on a board for cooling.
We are preparing a cream for lubricating the log tubes of our hut. Mix the eggs, sugar and sour cream with a mixer. We put it in a saucepan and, stirring, bring to a boil and to form a thick mass. Remove from heat and cool.
We begin the assembly of the hut. So that the hut does not fidget on the dish, put the first 5 logs on the cream. We coat them with cream on top and spread the second layer of 4 logs. Grease again, and put the third layer of 3, coat with cream. The fourth – from 2 plus cream, the top – from 1 log.
Coating our entire hut with cool cream generously on all sides. Here we have such a snow-white beauty. Butt ends can also be coated, but not coated at your request.
Cooking the icing. In a water bath, melt sugar, cocoa and butter.
If it turns out a little thick, add a little sour cream so that this glaze mixture can be watered in our hut.
The icing is ready. We pour it over our hut, coated with cream, and sprinkle with fried walnuts. Sprinkling with nuts is optional, also at your request.
Alternatively, instead of chocolate icing, you can sprinkle the hut with chocolate chips. As in the photo. The cake is ready. Bon appetit to all of you! Do not forget to visit us!