Cake "Monastyrskaya izba"
Fruity sour cherry filling, sweet sour cream and fine sour cream puff pastry are combined in the cake "Monastyrskaya izba". It is not only a hit in terms of taste. The Russian dessert in the shape of a monastery hut is also an eye-catcher on any coffee table. With this recipe you can make the cake "Monastyrskaya izba" at home.
Servings 12
Ingredients
for the dough
- 200 g sour cream cold
- 200 g butter cold
- approx. 350 g flour
- 1/4 tsp salt
- flour for the work surface
for the cream
- 600 g sour cream
- 160 g powdered sugar or to taste
- 1/4 tsp ground vanilla bean
for the filling
- 700 g sour cherries frozen
- 100 g sugar or to taste
- 55 g cornstarch
for sprinkling
- 30 g dark chocolate
Instructions
Preparation of the filling
- Put frozen sour cherries, sugar and cornstarch in a saucepan and heat slowly over low heat, stirring, until the cherries have thawed and the sugar has dissolved.
- Now bring the cherry mixture to a boil and simmer, stirring, for about 2 - 3 minutes.
- Remove the cherry mixture from the heat and let it cool so that it becomes firm.
Preparation of the dough
- Mix flour with salt.
- Add cold butter and work it into fine crumbles.
- Add sour cream and knead it briefly and quickly into a dough that is only roughly homogeneous.
- Divide the dough into three equal pieces and chill them in an airtight container for 1 hour.
- First, take one piece of dough out of the refrigerator and roll it out thinly on a floured work surface into a long rectangle.
- Cut the rectangle into strips about 8 cm x 20 cm.
- Spread some cherry filling on one edge of each strip lengthwise (I did it using a piping bag with a hole nozzle), roll up each strip from the side with the filling and tape the edge and both ends tightly.
- Spread the cherry filled dough tubes on a baking sheet lined with parchment paper and prick them in several places with a toothpick.
- Bake the cherry rolls in a preheated oven at 356 °F (180 °C) for approx. 20 - 25 minutes until lightly golden brown.
- Roll out the other two dough pieces one after the other in the same way as the first one, cut them into strips, fill them with the cherries and bake them.
- Repeat the procedure also with the leftover dough, if you got some.
- Let the dough tubes filled with cherries (15 pieces in my case) cool down.
Preparation of the cream
- Mix sour cream, powdered sugar and vanilla.
Preparation of the cake
- Spread the sour cream on the cake plate, place about 5 cherry rolls close to each other and spread the cream on them.
- Place about 4 cherry rolls (one less than before) on the first row and spread them with the cream as well.
- Make the next row of 3, then 2 and then 1 cherry rolls. Spread each layer with the sour cream.
- Leave some of the cream for the top of the cake for later.
- Refrigerate the cake and also the leftover cream for about 8 hours or overnight.
- Grate dark chocolate coarsely.
- Coat the surface of the cake with the leftover cream. To make the cake look nicer, you can cut off its two uneven ends beforehand.
- Sprinkle the cake "Monastyrskaya izba" with the grated chocolate.
Notes
- If your dough is too dry, you can add some sour cream. If it is mushy, add some more flour.
- To make the sour cream firmer, you can let the sour cream drain overnight in a sieve lined with a straining cloth in the refrigerator. You can read more about this at the top of the post.
- Instead of the cooked cherry filling you can use fresh, pickled or frozen sour cherries in the recipe. There's more on that at the top of the post, too.
- Be careful with the hot dough tubes. They are very fragile.
- Note the detailed tips and tricks for making the cake "Monastyrskaya izba" above in the post.