Classic cake Monastery Hut

To obtain a high-quality result, we pay attention to the temperature and fat content of the products. We use butter chilled. It is advisable that the sour cream or cream be homemade. The fat content of store-bought sour cream should be at least 30%. We take fresh or frozen cherries. Leave the frozen berries on the table for 30 minutes. Prepare the dough. Pour flour into a container. Add pieces of butter to it. Quickly rub the ingredients together with your hands. The butter should not melt.

Add two full tablespoons of sour cream to the resulting crumbs. Knead elastic dough. If it turns out to be too tight, add sour cream; if it is too soft, add flour.

Wrap the lump of dough in film and place it in the refrigerator for 30 minutes.

While the dough is cooling, grate the chocolate, finely chop the nuts with a knife, and place the cherries in a sieve.

Divide the chilled dough into two parts. From each piece we roll out a layer 3 mm thick. We cut its edges so that we get a rectangle with sides of 18 and 25 cm. We cut each rectangle into five identical strips.

Mix the drained cherries with a full teaspoon of sugar. If fresh berries continue to release moisture, add a teaspoon of starch. It will absorb excess cherry juice and the edges of the dough will fit together well. Frozen berries must thaw completely, otherwise the tubes may open during baking. Place almost dry cherries in a row on each strip of dough.

Carefully pinch the edges of the rectangles so that tubes are formed. The dough may tear in some places. This is normal.

We transfer the resulting blanks onto a baking sheet lined with parchment and send them to the oven, preheated to 200˚C. Bake them for 25-30 minutes until light golden brown. Cool the finished tubes completely.

Preparing the cream. Mix sour cream with sugar and vanilla. Let the cream sit on the table for five minutes - wait until the sugar dissolves. If the sour cream is store-bought, the cream will turn out a little thin. Thicken it with a little cornstarch and put it in the refrigerator for 20 minutes. We do not use potato starch, it can spoil the taste.

Assembling the classic Monastic Hut cake with cherries. Apply a spoonful of cream onto the dish in a thin layer. This will help the tubes stay in place. First we lay out four tubes, then three, two and one. Lubricate each layer of the structure, and then the entire slide, with cream.

Mix chocolate and nut crumbs. Sprinkle the mixture on all sides of the cake. Place it in the refrigerator for two hours. Our recipe for the classic cake Monastery Hut is ready!
Enjoy your meal!