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Monastery Hut Cake with Cherry and Sour Cream Frosting
Instructions
I lay out all the ingredients on the work surface. I take the butter (125 g) out of the fridge 30 minutes in advance – it should be soft but not melted. Butter that is too warm makes the dough "runny", while cold butter will not blend into the mixture. The low-fat sour cream (125 g) should also be at room temperature for better mixing. In a deep bowl, I combine the soft butter (125 g), sugar (110 g), baking powder (1 tsp) and a pinch of salt, and rub everything together with a whisk or fork until light and creamy. I add the sour cream (125 g) and mix again until smooth. I sift the flour (340 g) and fold it in three additions, gently working it in with a spoon or my hands until the dough comes together into a firm, pliable ball that is not sticky. I wrap the dough in cling film and chill it in the fridge for 30 minutes – chilled dough is easier to roll out, it does not spread and it holds the shape of the tubes well. Do not skip this step: warm dough "leaks" while you shape it.
I take the chilled dough and divide it into 15 equal balls of 40 g each. The exact number is important for an attractive pyramid – use kitchen scales so the balls are the same size. I roll each ball into a smooth round.
Meanwhile I prepare the cherries: I tip the frozen or canned cherries (500 g) into a colander and leave them for 30–60 minutes so the juice drains off completely. If the cherries still have stones, I remove them in advance with a cherry pitter or by hand. On a surface lightly dusted with flour, I roll each ball into a thin strip 12–15 cm long, 5–6 cm wide and 2–3 mm thick. Down the centre I lay a row of drained cherries (5–6 each), leaving a 1 cm clear margin at the edges. I carefully pinch the edges of the dough together on top, forming a tight tube with the cherries inside. The seam must be sealed, otherwise the juice will leak out during baking. I roll it in my hands to even it out, and shape all 15 tubes to the same length of 12 cm.
I line a baking sheet with baking paper and arrange the tubes 3–4 cm apart, seam side down – during baking the seam "seals" under the weight of the tube. I heat the oven to 180°C (top and bottom heat). I bake the tubes for 25–30 minutes until golden. The finished tubes are dry on the outside, come away from the parchment easily and sound "hollow" when tapped. I cool them completely on a wire rack to room temperature (about 1 hour) – hot tubes would melt the sour cream frosting.
Meanwhile I make the sour cream frosting. I chill the 25% sour cream (450 g) in the fridge in advance – warm sour cream will not whip into a frosting. I whip the sour cream with the powdered sugar (100 g) and a few drops of vanilla extract on medium speed for 5–7 minutes until thick and fluffy. If the frosting is runny, I add the thickener (1 sachet) and whip for another minute.
I assemble the pyramid cake on a serving dish. I coat each cooled tube generously with the sour cream frosting and stack them in layers: the bottom layer of 5 tubes side by side, generously spread with frosting; a second layer of 4 tubes on top, staggered; frosting; a third layer of 3 tubes; frosting; a fourth layer of 2 tubes; frosting; and a top layer of 1 tube, generously coated with frosting.
I coat the whole "hut" with frosting on the outside – the frosting should cover the cake completely. I put it in the fridge for 12 hours to soak – this is essential. During this time the tubes absorb the frosting and become tender and soft.
Before serving, I decorate the cake with chocolate shavings (30 g), dust it with cocoa powder or drizzle it with melted chocolate for a striking presentation. The Monastery Hut Cake with cherry and sour cream frosting is ready! I cut it with a sharp knife at right angles to the tubes – the slice reveals the attractive "log cabin" structure. Bon appetit!
Tips
- 1
Always drain the cherries of their juice for 30–60 minutes in a colander – otherwise the juice "leaks" during baking and the tubes burst.
- 2
After kneading, the dough MUST go into the fridge for 30 minutes. Warm dough "leaks" while you shape the tubes.
- 3
Use 25–30% sour cream for the frosting – anything less fatty will not whip into a thick, fluffy mass. I use the same principle for my Medovik honey cake with sour cream frosting.
- 4
The 12-hour soak in the fridge is crucial! Without it the tubes stay "hard" and the cake will not come together as one.
FAQ
What can I use instead of cherries in the filling? +
Any berries or fruit will work: blackcurrants (a more "tart" flavour), raspberries (a delicate aroma), strawberries (small ones, or halved), blackberries (an unusual option), fresh pineapple in 1 cm cubes (a tropical taste), canned peaches (cut into 1 cm cubes), dried apricots soaked in brandy (for a grown-up dessert), or chopped walnuts (instead of berries, for a "lean" version). Each filling gives its own character. Cherries are the "classic" of the Soviet cake – a sweet-and-sour contrast to the sweet sour cream frosting.
Can I replace the sour cream frosting with a buttercream? +
Yes. Cream options include: buttercream with condensed milk (200 g butter + 200 g boiled condensed milk – the "grandmother's" version), a cream with mascarpone (250 g mascarpone + 200 ml 33% cream + 100 g powdered sugar), classic white custard cream, chocolate ganache (200 g chocolate + 200 ml cream), a curd-cheese cream (300 g curd cheese + 100 ml cream + powdered sugar to taste), or a yoghurt cream (for a lighter version). Sour cream is the "proper" classic of the Monastery Hut, a light contrast to the sweet cherries. Buttercream is more filling, for a winter spread.
How long does the finished cake keep? +
Once soaked, the finished cake keeps in the fridge for up to 3 days in a tightly closed container. On the second day the flavour is even better, as the tubes have soaked up the frosting fully. Do not leave it at room temperature for longer than 2 hours – sour cream frosting spoils quickly. Freezing is not recommended, as the sour cream "separates" when thawed. It is best served on the day you decorate it with chocolate and cocoa. For longer keeping, store the tubes and the frosting in separate containers and assemble the cake 12 hours before serving.
What should I serve the cake with? +
It is ideal as a festive dessert with tea or coffee after the main meal. The cake goes well with hot black tea and lemon, green tea with jasmine, espresso or cappuccino, cocoa with milk (for children), or hot chocolate. For a grown-up table, try dessert liqueurs (Baileys, Amaretto, cherry Kirsch), sweet sparkling wine (Asti, Moscato), or a semi-sweet red (to match the sweet-and-sour cherries). For a children's birthday, serve it with a milkshake or cherry fruit drink. On the New Year table it is the "star" of the dessert menu, alongside hot mulled wine.
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