This cake requires completely normal and familiar products, but the taste and appearance of it turns out to be extraordinary.
How to make a cake "Monastic hut" with frozen cherries and sour cream, we will tell below, and also share the secrets of preparing the ideal sour cream.
Cherry cake "Monastic hut" with sour cream
Before we start preparing the cake, we need to prepare sour cream for the cream. To do this, take a piece of gauze, folded twice and pour sour cream into it, then tie it and hang it over a saucepan, for example, on a wooden spoon. We leave it so for a couple of hours, during this time the excess whey will leave the sour cream and the cream will turn out thick.
Ingredients:
Dough:
- flour - 0.45 kg;
- sour cream is thick and fat - 215 g;
- butter - 0,2 kg;
- vanillin - pinch;
Cream:
- sour cream - 630 g;
- powdered sugar - 200 g;
- butter - 0,2 kg;
- lemon juice - 30 ml;
Filling:
- cherry seedless - 1 kg;
- sugar;
- liqueur - 50 ml.
Preparation
Put butter of room temperature into the flour and knife them together with a knife. It is important that the oil is the right temperature, otherwise if it is too soft, it will be badly combined with flour, and if it is firm, it will be hard to mix. We grind the butter and flour into the crumb with the tips of our fingers, add the sour cream in portions. The dough should be sticky, but not greasy, and not tight. Put the dough into a film, spread it into a pancake and put it in the refrigerator for 30 minutes.
For the filling you can take a ready cherry in syrup or own juice. Fresh or frozen is too juicy for this, it will soak all the dough, so they need to be sprinkled with sugar and boil in your own juice. Frozen, of course, first you need to unfreeze. The berries should be cold and not wet, so we drain the syrup from them and let them drain through the sieve.
We remove the dough from the refrigerator and divide it into 3 parts, the table and the rolling pin are slightly dusted with flour, we roll out a layer 5 mm thick. Cut the dough into 20 identical strips of 20 cm long, 5.5 cm wide. For each strip lay the cherry with a chain in the middle, tightly to each other, the edges are tied.
The pan is covered with parchment and we spread the tubes with a seam upwards at a distance of 3 cm from each other. To prevent the tubules from opening when baking with a toothpick, we make punctures, so that there is much room for the couple to leave. Cooking at 210 degrees for 10 minutes, then remove the cool.
Now we prepare the cream for the "Monastic hut" from the sour cream, which we poured through gauze. We will whisk it, adding sugar powder in 2-3 times, then add the butter and lemon juice.
We impregnate 50 ml of syrup or juice and 50 ml of liqueur.
We form a cake on a platter, smear the bottom with cream, spread 4 tubes on top, pat them with impregnation with a silicone brush and cover with cream. Too do further, just put 3 tubes, then 2, then 1. Thus, we get a pyramid, which is thickly covered with a cream 1 cm thick. The cake should be infused for 10 hours.