Monastery hut cake recipe. Monastic Hut Cake - recipes step by step with photos

The cherry cake Monastyrskaya Izba is so beautiful, so tender and fragrant that it is simply impossible not to love it. Once you look at the photo, you immediately want to cook (eat) it. I offer a proven recipe for the Monastic Hut, as well as little secrets on how to make the dough correctly so that the tubes with cherries are well soaked and the cherries themselves do not leak out, and how to make sour cream so that it holds its shape and does not spread.

Ingredients:

dough for cherry rolls:
200 gr. butter
2.5 cups flour
1 cup sour cream
1/2 tsp. soda + 1 tsp. vinegar
5 tbsp. Sahara
1 tsp vanilla sugar
cake filling:
700-800 gr. canned pitted cherries or 1 kg. fresh cherries
sour cream:
1 liter of sour cream 25% fat
1 cup powdered sugar
200 gr. butter

Since the filling and cream for this cake should be prepared in advance, and only then proceed to making the dough, I will start the recipe with a description of how to prepare the cherry filling and how to make thick sour cream, and then I will move on to the dough recipe, baking and assembling the cake itself.

Canned cherry cake filling

The best filling for a monastery hut is cherry jam. It is this kind of cherry, boiled in its own juice, that retains the intense cherry flavor and at the same time does not flow out of the tubes during baking.

Therefore, if there is cherry jam, then we use it. Carefully drain all the liquid; remove any seeds, if any. Cherry compote will also work, but the cherry flavor will be less intense and the cake will not be as fragrant.

Cake filling made from fresh or frozen cherries

We choose ripe cherries, burgundy in color, with a sweet and sour taste. Bright red cherries, as a rule, are not ripe, and therefore too sour and not suitable for cake.

So, first of all, we remove the seeds using a safety pin or a special device. Cover fresh pitted cherries with sugar in a 1:1 ratio.
Leave the cherries for a couple of hours to release the juice. Then put the cherries and sugar on low heat. Stirring gently, bring to a boil. Boil the cherries for 5 minutes in their own juice, then remove from the heat. Essentially, we prepared five-minute cherry jam.
We take out the cherries with a slotted spoon and put them on a plate so that they cool faster. Such cherries will be quite sweet, rich in taste, and will release quite a bit of juice during baking. We use the remaining cherry juice for compote.

Sour cream for Monastyrskaya Izba cake

If ordinary sour cream is suitable for Honey cake or any other cake, then for the Monastic Hut you need a thick cream that does not spread and holds its shape well. This cream is prepared as follows.
Take a liter of full-fat sour cream, the ideal option is homemade sour cream. If you only have store-bought sour cream, choose fresh sour cream with a fat content of at least 25%. Place the sour cream on cheesecloth folded several times. We tie the ends of the gauze with a knot, and hang the knot itself over a container where the whey will drain.

For these purposes, it is convenient to use a saucepan and a wooden spatula. We hang the bundle by the handle of the spatula, and attach the spatula itself so that the whey drips into the pan. We put this whole structure in the refrigerator for a couple of hours, or overnight.
When the whey drains (sometimes it drains down to a glass of whey), put the sour cream in a container. Having lost some of the liquid, sour cream becomes thick and more like cream cheese.

We begin to beat this thick sour cream with a mixer at medium speed. Then add powdered sugar in small portions. If there is no powder, then first grind regular sugar in a blender or coffee grinder, and only then prepare sour cream for the cake.
When the powdered sugar dissolves, add softened butter to the sour cream. Add oil in portions.

Increase the speed of the mixer and beat the cream until it becomes homogeneous in consistency. There is no need to beat for too long. Let's taste the cream. If desired, you can add a tablespoon of lemon juice so that a pleasant sourness appears and the cream is not cloyingly sweet.

We hide the sour cream in the refrigerator so that it cools properly and becomes thicker.

Dough for Monastic Hut cake

For the Monastic hut we prepare sour cream and shortbread dough. This dough is crumbly and soft at the same time. There is nothing complicated in its preparation, but you need to know a couple of simple secrets.
So, put the butter out of the refrigerator in advance so that it warms up. We taste the oil with our finger; if the finger easily leaves a dent, it means that the oil has reached the consistency we need.

Measure out two and a half cups of flour. We use a glass with a volume of 250 ml, fill it with a small slide. Sift the flour.
Pour the flour onto a flat surface (cutting board or large plate), add softened butter. Using a knife, we begin to chop the butter, mixing flour and butter in the same way.

When the pieces of butter are small enough, use your fingertips to lightly rub the butter into the flour. As a result, we will get this kind of butter-flour crumb. There is no need to grind until the oil is completely dissolved; on the contrary, we need these inclusions of oil so that the dough turns out tiny and a little like puff pastry.

Then you can continue preparing the dough on a cutting board or use a convenient container.
Place a teaspoon of vanilla sugar or vanilla on the tip of a knife into the dough.

Add 5 tablespoons of sugar.

We extinguish soda with vinegar.

Mix all the ingredients, and then add sour cream in small portions.

First, with a spoon, and then with your hands, quickly, so that the butter does not have time to melt, knead the dough. As a result, we will get this soft, but very sticky dough, which at the same time holds its shape quite well.

There is no need to add additional flour to make the dough “better”. Excess flour will make the dough denser, and instead of tiny tubes, the tubes may turn out to be oaky.
The next step is to cool the dough well. The oil contained in it will freeze, making this dough easy and comfortable to work with. So, put the dough on food-grade plastic, make a flat cake out of it to cool it better, wrap it in plastic and put it in the refrigerator for an hour.

When the dough has cooled well, remove it from the refrigerator. Divide into three or four parts. You will immediately notice how easy it is to work with this shortcrust pastry; it rolls out perfectly and does not stick to the table. By the way, so that the whole dough does not heat up, we first work with one piece, and keep the rest in the refrigerator and take it out as needed.
So, roll out each part of the dough into a layer approximately 3-4 mm thick. Then, using a paper stencil, we cut out rectangles 20 cm long and 7 cm wide. If the cherry is small, then make the stencil a little narrower.

We need to cut out 15 rectangles. If it turns out less, then we collect the dough scraps, roll the dough into a layer again and cut out the missing rectangles.
Place cherries along the rectangle.

Then we carefully pinch the dough on top to make a tube like this with cherries inside. The dough should not fit too tightly to the cherry, otherwise the cherry will break the tube during baking. We also pinch the edges of the tube tightly so that the filling does not escape.

We place the tubes on a baking sheet with the seam up, even if the seam fails and bursts, the filling will still remain inside. We place the tubes at a distance of 2-3 centimeters from each other. We pierce the tubes themselves along the entire length with a toothpick. This is done so that during baking the hot cherry steam can escape freely and does not break the tube.

Place the baking sheet with cherry tubes in a well-heated oven. Bake for 10-15 minutes at 180°C. Shortbread dough prepares very quickly, so we keep an eye on our tubes. As soon as the tubes are browned on top and bottom, take them out immediately; there is no need to fry until brown.

Since only 7-8 tubes fit on one baking sheet, we bake the tubes in two batches or use two baking sheets. Cool the finished tubes on a wire rack.

Assembling the Monastic Hut cake

When the cherry tubes have cooled completely, you can start assembling our cake. You cannot fold the cake from warm tubes, otherwise the sour cream will heat up and flow.
So, we take a flat dish large enough to fit the whole Monastery hut, which looks more like a very tasty castle. Spread a thin layer of cream on the very bottom, and then place five cherry tubes. We try to fold the cake carefully))) Cover the tubes with a layer of cream.

Place a second layer of four tubes and apply a layer of cream. We form the third layer of three cherry tubes, grease with cream.

We place the fourth layer of two tubes, and the last, fifth layer, which consists of only one cherry tube.

We coat our hut on all sides with sour cream. Here you will have to try a little to make the walls of the Monastery Hut more or less even. For these purposes it is convenient to use a long knife. To make the cream easier to distribute over the surface, heat the knife in hot water, wipe it dry, and then level it.

To ensure that the tubes are properly soaked in the cream, leave the cake in the refrigerator for 10-12 hours.

Immediately after preparing the cake or immediately before serving, we decorate the Monastic Hut. In this case, grated dark chocolate was used, which harmonizes perfectly with cherries and buttercream, as well as candied cherries and mint sprigs. That's all, our delicious “Monastery Hut” cake is ready, you can invite guests! By the way, if you like pies with fruit fillings, I advise you to try

I can talk about the “Monastery Hut” for a long time, because this is my very, very favorite cake. And it seems to me that this love is mutual - it always works out! It turns out amazing! Delicate, soft structure of shortbread pastry, delicate, sweet and very tasty cream, sour cherry - this is a combination that cannot be compared with anything. It is easy to prepare, although it may seem otherwise at first glance. But no, it's very simple. And the products are all simple. The main thing is to bring a great mood with you to the kitchen, and everything will work out in the best possible way.

The yield of the finished cake is 2 kg.

To prepare the Monastic Hut cake with cherries and sour cream, prepare the necessary ingredients according to the list.

The first step is to make a preparation for the sour cream cream. To do this, you need to put 800 grams of sour cream in two or three layers of gauze, tie it tightly and hang it for at least 12 hours. During this time, all excess liquid (whey) will drain and a thick, creamy mass will remain.

Now you can prepare the dough: place softened butter, sour cream and sugar in a deep bowl.

Mix everything until smooth. Add the chicken egg, salt and mix again.

Add sifted flour with baking powder in parts. Knead the dough quickly and efficiently.

It will be obedient, soft, flexible and not sticky to your hands. Wrap in cling film and place in the refrigerator for at least 30 minutes.

Remove sour cream from gauze. During this time it became a thick and tender mass.

Beat sugar together with vanilla into powdered sugar and add to sour cream. Stir with a spatula until smooth. Place in the refrigerator for 1 hour.

Roll the dough into a roller and divide into 15 equal parts.

Roll each part one by one into a long thin “tongue”. Place fresh pitted cherries in the center. You need to lay it out tightly.

Then pinch the edges.

Place on a baking sheet lined with parchment and place in an oven preheated to 180 degrees. Bake until lightly browned.

Assemble the cake: grease the base with a little cream to prevent the cake from slipping, and lay out 5 baked tubes. Grease generously with sour cream.

Then lay out 4 tubes and grease generously again. Then, accordingly, 3-2-1 tube. Level the top of the cake with cream or, conversely, apply uneven strokes.

If desired, you can decorate with random strips of melted chocolate, but this is not necessary.

The “Monastic Izba” cake with cherries and sour cream is so delicious that it’s hard to resist. Its taste exceeds all expectations: sweet cream with delicate strawberries and sour cherries - an incredibly tasty combination. This is the cake that I would eat every day for breakfast with a cup of aromatic coffee.

It is advisable that the cake sit for at least 8 hours. This will only improve its taste. It holds its shape perfectly and does not crumble.

Bon appetit. Cook with love.

Ingredients:

150 g sour cream 22%
1 egg
150 g butter
2.5 cups flour
0.5 tsp soda
4 tbsp. Sahara

Ingredients for filling and chocolate filling:

500 g frozen cherries;
2 tbsp. starch;
100 ml. cherry juice;
100 g dark chocolate;

Ingredients for cream:

300 g soft cottage cheese;
150 g sour cream;
4 tbsp. Sahara;

The usual classic cake consists of several layers coated with cream. But sometimes you want something bright and unusual. Surely everyone has heard about the existence of the “Monastery Izba” cake with cherries and sour cream.

It is presented in tubes of soft shortbread and sour cream dough with cherry filling inside. The cake itself is shaped like a roof, which actually resembles a hut made of logs. Not only does this cake look unusual in appearance, but when cut it looks even more impressive. Cherries give the dessert a pleasant sourness and rich, fresh taste.

Monastery hut cake with cherries and sour cream, recipe with photo

Prepare everything you need for the dough and cherry filling.
Place cold butter, sugar and flour in a bowl.
Chop everything with a knife until crumbly. If the crumbs get too coarse, you can quickly rub them in with your hands.
Prepare the liquid part of the dough. Mix sour cream with egg.
Add soda (it will be quenched in sour cream).
Mix dry ingredients with sour cream and egg mixture. You need to get a thick, but at the same time very soft and tender dough. If you can't pick it up, add a little more flour. But the main thing here is not to overdo it so that it is not too tight. Please note that the dough will thicken slightly as it cools.
Constantly dusting your hands with flour, divide it into 15 approximately equal pieces. Place them on a flat surface, cover with cling film or a plastic bag and place in the refrigerator for 2-3 hours, or better yet, overnight.
Remove pits from cherries. If they were frozen, place them in a colander and let the liquid drain well, you can even squeeze them a little with your hands. Collect the juice, it will also be useful for chocolate.
Place the cherries in a plate, sprinkle with starch and stir. This will prevent excess liquid from escaping from the berries and the dough will not become soggy during baking.
Form a sausage 10-12 cm long from a ball of dough.
Roll out to form a long (about 20 cm) narrow (5-6 cm) strip. Place the cherries.
Pinch the edges well.
Do the same procedure with all remaining dough balls. Place the filled sticks, seam side down, on a baking sheet lined with parchment.
Bake in the oven at 180 degrees. 35-40 min. until lightly browned.
Prepare everything you need for the cream and chocolate. Regular sour cream also works well for this cake.
Beat sour cream, sugar and soft cottage cheese with a mixer until the sugar grains dissolve and a fluffy mass forms.
You can start assembling the “Monastery Hut” cake. Place five sticks on a suitable sized dish.
Generously coat with sour cream and curd cream.
Next, lay out the sticks in layers, each of which is one less than the previous one, i.e. 5-4-3-2-1. Apply cream between them.
To decorate the top of the cake, melt the chocolate, adding a little cherry juice, which will give additional sourness and a more pronounced cherry flavor. This can be done in a water bath or in the microwave. Water the top and sides of the monastery hut. Leave in a cool place for at least 24 hours to soak.
A delicious and beautiful monastery hut cake with cherries and sour cream is ready. You can sprinkle powdered sugar on top to imitate snow.

The “Monastery Hut” cake is known to everyone and it is simply impossible to confuse it with any other cake. And all because the “Monastery Hut” has a very characteristic appearance, which really resembles the roof of an ancient hut. But this cake is not only famous for this. “Monastic Izba” is a very tasty cake that combines soft crumbly dough, sour cherries and sweet cream, in this case sour cream. Agree that this is a more than successful taste combination.

It may seem to you at first glance that the recipe for the “Monastery Hut” is too complex and tricky, but this is not so. The dough for the cake is prepared simply and quickly, then tubes with cherry filling are molded and, in the end, the cream is prepared (by the way, also very quickly), which is used to coat the “Monastery Izba”. The same honey cake, or in my opinion, is much more difficult and troublesome to prepare.

The “Monastery Hut” cake is one of my very, very favorites. Therefore, I recommend it to everyone. And the homemade version of this cake simply doesn’t give the store-bought version a chance.

Ingredients:

butter – 200 g
sour cream – 200 ml for dough and 500 ml for cream
baking powder – 1 tsp.
a pinch of salt
flour – 400 g (2.5 cups)
powdered sugar – 150-200 g (to your taste)
pitted cherries – 600 g

Recipe for the “Monastery Hut” cake

Mix flour with baking powder and a pinch of salt, and then add softened butter. Using your hands, rub the flour and butter together until you get coarse crumbs.

Add 200 ml of sour cream to the dough and continue kneading. Work with a spoon first, then transfer the dough to a floured work surface and continue kneading with your hands.

As a result of kneading, we get such a nice ball of dough, in which inclusions of butter are still visible. Do not try to bring the dough to perfect homogeneity, otherwise the tubes with cherries will be less “flaky”. Transfer the dough into a bag, close it and place it in the refrigerator for at least 15 minutes.

In the meantime, let’s take care of the cherries for the “Monastery Hut.” I used frozen cherries, my own homemade preparation. First, they should be thawed, then the seeds should be removed from the cherries and the cherries themselves should be thrown into a colander or sieve so that all excess liquid drains from them.

The dough has just cooled and will now be easier to work with. Divide the dough into three equal parts, two of which are returned to the refrigerator.

From each part of the dough we should get 5 tubes with cherries. There are 15 tubes in total.

Roll out the dough in the shape of a rectangle, the thickness of which is 2-3 mm. The dough is very delicate and you need to work with it carefully. We decide in advance on the dish to serve “The Monastic Hut” and find out its length. Based on measurements of the length of the dish, we know the length of our future tubes with cherries. The width of the tubes is 6 cm.

Cut the rectangle of dough lengthwise into 5 identical strips approximately 6 cm wide. Lay out the cherries (as in the photo) tightly, but one at a time.

We fasten the edges of the tubes very tightly, and also close the ends. Transfer the tubes to a parchment-lined baking sheet.

We proceed in the same way with the remaining two parts of the dough in the refrigerator.

I just fit all 15 pieces on one baking sheet. You can bake the tubes in two batches if you don’t need to mix them all at once.

Place the baking sheet in an oven preheated to 180 degrees and bake them until lightly browned (about 15 minutes).

My straws came apart at the seams and you might think that the cake wouldn’t work, but this happens with straws all the time. Some will definitely come apart at the seam. This will have absolutely no effect on the final result.

While the tubes are cooling, prepare the sour cream for the “Monastery Izba” cake. I had the opportunity to use thick homemade sour cream with a high percentage of fat content. If you use store-bought sour cream for the cream, take it with a fat content of 25-30%, then the cream will turn out quite thick. Add 150 g of powdered sugar to the sour cream and mix. Let's taste it. If it’s not sweet enough, add another 50 g of powdered sugar. Beat the cream with a mixer.

After 3-4 minutes of running the mixer, we get a fairly thick and airy sour cream.

Assembling the “Monastery Hut”. The first layer is 5 tubes, pressed tightly against each other. Then a layer of cream. Then 4 tubes, cream, 3 tubes, cream, 2, ... 1. Grease the entire surface and sides of the “Monastery Hut” with the remaining cream. If you wish, you can decorate the cake with finely grated chocolate, or you can not decorate it at all.

For those who are not afraid of difficulties and are ready to work hard in the kitchen, delighting their loved ones with delicious homemade baked goods, we offer a recipe for a cute, moderately sweet dessert.

Cherry cake “Monastery Izba” combines dough tubes with a sweet and sour berry filling, a generous amount of sour cream and chocolate chips used to decorate the finished culinary product. The result is a spectacular, delicious pastry, suitable for both holidays and everyday family tea.

Ingredients:

For the test:

sour cream - 200 g;
butter - 250 g;
baking soda - 1/3 teaspoon;
flour - 3.5-4 cups;
sugar - 1 glass;
salt - a pinch.

For filling:

frozen pitted cherries - 500-600 g;
starch - 1 tbsp. spoon.

For cream:

sour cream (fat content of at least 20%) - 700 g;
powdered sugar - 1 cup;
vanilla sugar - 10 g.

For decoration:

dark chocolate - 50 g.

Cake “Monastery Hut” recipe with photos step by step

We begin the process by preparing the dough. To do this, mix 200 g of sour cream of any fat content with baking soda (there is no need to extinguish it first).
Keep the required portion of butter for an hour and a half at room temperature. Then, adding a pinch of salt, beat with a mixer until fluffy.
With the mixer running, add sugar in a thin stream. Next, add sour cream and soda to the sweet butter mixture. Mix gently until the mixture is as homogeneous as possible.
Add the sifted flour in parts, kneading a soft dough without lumps.
We adjust the dosage of flour during kneading, achieving a delicate and plastic texture. We wrap the resulting dough in cling film and put it in the refrigerator for 1.5-2 hours.
How to make cream for the “Monastery Hut” cake
In order not to waste time, we will prepare a simple cream in advance. To do this, beat the sour cream with a whisk for several minutes with powdered sugar and vanilla sugar. At first, the cream may seem too liquid, but there is nothing to worry about - when we coat the cake and leave it overnight to soak, the cream will harden well.
For now, put the container with the prepared sour cream in the refrigerator and return to the chilled dough, which, having removed the cling film and kneaded lightly, is cut into three equal parts.
We put two pieces back into the refrigerator, and roll out the remaining one on a floured work surface into a rectangular “sheet” measuring approximately 20x30 cm.
Using a sharp knife blade, cut the dough layer into 5 equal strips. Mix cherries with starch without pre-defrosting. If the berry is very sour, you can add a little granulated sugar or powder. Next, place a row of cherries on each strip of dough.
Carefully pinch the edges, hiding the juicy berry inside. Place the resulting logs, seam side down, on a baking sheet lined with parchment. Bake at 180 degrees for about 20-25 minutes. Let the finished, lightly browned products cool. Similarly, we form and bake the next batch of blanks.
How to make a “Monastery Hut” cake
When all 15 “logs” for the “Monastery Hut” are ready, we begin to “assemble” the cake. Place 5 tubes with cherry filling on a large flat plate and generously fill the base of the cake with sour cream. Place 4 tubes on top and apply the cream layer again.
Each subsequent layer will be smaller than the previous one - the baked goods are assembled in the form of a triangle, which serves as an imitation of a hut. Accordingly, lay out 3 tubes in the next layer. Coat the flour products with sweet cream, and then place 2 tubes.
Once again, apply the cream and place the last tube. Lubricate the top and sides of the resulting multi-layer baked goods with the remaining sour cream. We put the almost finished product in the refrigerator overnight for impregnation.
Cover the finished cake with chocolate, previously grated with small or large shavings. You can also use a few cherries and/or mint leaves for decoration.