"Monastic Hut" with cherries
Content
The Monastery Hut cake, which hides delicate dough under a glossy glaze with a juicy cherry inside, amazes with its spectacular appearance.The recipe is simple and doesn't require any exotic ingredients. However, this cake isn't something you can make quickly. It requires careful planning. However, the end result more than makes up for the time spent.
There are several variations. The classic recipe is made with a simple dough made with butter, flour, and sour cream. Sour cream is used to soak the layers and spread the top, and fresh cherries are used for the filling.
Alternatively, the cake can be made with store-bought or homemade puff pastry, which will make the "Monastery Hut" crispier and fluffier. The frosting recipes vary, including custard, butter, and condensed milk. Frozen or dried cherries (pre-soaked in water) can be used, as can cherry jam.
Classic hut recipe
To prepare the classic recipe you will need:
For the dough:
- 400 grams of flour
- 200 grams of sour cream
- 200 grams of butter or margarine
- 2 tablespoons of granulated sugar
- A teaspoon of baking soda
- A pinch of salt
- Cherry
For the cream:
- 200 grams of sour cream
- 150-200 grams of sugar
- Vanillin or vanilla sugar
The first thing you need to prepare is the dough. Here's the recipe: In one bowl, mix softened butter with sour cream and sugar. The butter should be soft but not runny; heating it is not recommended. It's best to let it melt at room temperature, and to speed up the process, cut it into small cubes or grate it.
Beat all ingredients until smooth. Add flour in small portions, mixing thoroughly with a spoon or wooden spatula. The finished dough should not tear or stick to your hands. It should be pliable and roll out easily. Let the dough rest in the refrigerator for an hour and a half to make the finished cake more tender, while you prepare the filling and cream.
Wash the cherries thoroughly, removing the pits, stems, and leaves. For a fresh, summery, tart flavor, sprinkle the berries with sugar, drain, and use them immediately for the filling. For a sweeter, more festive flavor, boil the cherries.
The recipe is simple: place all the cherries in a saucepan, add sugar, bring to a boil, and simmer for a couple of minutes. Stir gently, then let cool slightly. The cherries will caramelize as they're exposed to air. They'll be coated in a soft glaze that adds firmness and sweetness. Drain off any excess syrup.
It's best to make the frosting just before spreading it on the cake, especially since the recipe is short and quick. Combine the sour cream, sugar, and vanilla in a bowl and beat until smooth. It's best to adjust the sweetness of the frosting as you go, judging by taste and the tartness of the cherries.
To make the "logs" on which the "Monastic Hut" is based, you need to combine the dough with cherries. To do this, divide the dough into 15 equal parts. Form each part into a sausage shape and roll it into a strip. Place a cherry in the center of the strip.
There shouldn't be too many berries, so the dough doesn't tear, but there shouldn't be too few, or the cake will be dry. Ideally, the cherries should be laid out in an even line along the strip, the width of one berry. Roll the dough into a tube, sealing the edges well.
Place the cherry-filled logs in the oven for 20-25 minutes at 200 degrees Celsius. Once the logs are ready and cooled to room temperature, you can begin assembling the cake from all the ingredients. The shape should resemble a hut with a sloping roof.
Assembling the Monastery Hut
It's best to assemble the cake immediately on the serving plate. Due to its unevenness, the "Monastic Hut" cake is quite fragile. Place the first layer, the foundation consisting of five tubes, on a plate or dessert stand. Place them tightly next to each other and thoroughly spread with cream.
Don't skimp on the cream; the more you use, the richer the Izba will be. The next layer will consist of 4 tubes, then 3, 2, and 1. Drizzle the remaining cream over the assembled cake and refrigerate. If you have time, overnight is best, but two to three hours is sufficient.
The Monastery Hut with Cherries doesn't require much decoration. It's a rustic-style cake with a captivating flavor. But if it's destined for a holiday table, it would look beautiful sprinkled with crushed nuts, grated chocolate, or tiled with the remaining syrup mixed with cream.
The easy recipe for Izba with cherries, the delightful aroma, and the combination of flavors and textures invariably make the cake a chef's signature dish and a favorite treat.
