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Monastery Hut Cake with Cherry and Sour Cream Frosting
Monastery Hut Cake with Cherry and Sour Cream Frosting is a delicious cake from childhood that will undoubtedly complement and decorate your festive table. Even a beginner cook can manage to prepare this cake! The ingredients are accessible and quite budget-friendly. You can use absolutely any berries, nuts, and even dried fruits as a filling for the cake. The Monastery Hut Cake with Cherry and Sour Cream Frosting is a classic version where the filling for the tubes is exclusively cherry, without the addition of other berries or spices.
Preparation time: 2 hours.
Caloric value: 254 kcal per 100 grams of the dish.
Ingredients
Show ingredients
For the dough:
- flour - 340 g;
- butter - 125 g;
- salt - a pinch;
- low-fat sour cream - 125 g;
- sugar - 110 g;
- baking powder - 1 tsp.
For the filling:
- frozen or canned cherries - 500 g;
- nuts or spices to taste.
For the cream:
- thickener for cream - as needed;
- sour cream (20-30%) - 450 g;
- powdered sugar - 100 g;
- vanilla extract - a few drops.
Preparation
- First, you need to prepare the dough for baking the tubes with cherries. In a deep bowl, mix the soft butter or margarine with sugar, baking powder, salt, and sour cream. Sift the required amount of flour. Thoroughly mix the ingredients until the dough forms a tight ball. Cover the bowl with dough with plastic wrap and send the mixture to the cold for half an hour.
- Divide the dough into fifteen equal balls. It is best to use a kitchen scale.
- Roll each ball into a thin strip. Lay out the cherries and carefully pinch the tube. If the cherries are canned or frozen, it is advisable to drain them in a colander beforehand to get rid of excess syrup or juice.
- Place the prepared tubes with cherries on a baking sheet. Bake the items at a temperature of 180 degrees until golden brown.
- While the sandy tubes are baking, you can prepare the cream. For this, you need to whip the sour cream with vanilla extract and powdered sugar until fluffy. If the cream is not thick enough, you can add a little thickener for cream to the mixture.
- Spread the cooled tubes with cherry with the sour cream, layering the items: five tubes, cream, four tubes, cream, three tubes, cream, two tubes, cream, the last tube, cream.
- Smooth the cake with the remaining cream, thoroughly coating the edges of the dessert. The cake should be sent to the refrigerator for at least twelve hours.
- The Monastery Hut Cake with Cherry and Sour Cream Frosting is ready. Decorate the finished dessert with chocolate shavings or cocoa. Enjoy your meal!
