Cake "Monastyrskaya hut"

[Dough:]

Cake "Monastyrskaya hut"

Category: Bakery products

Ingredients
Dough:
Wheat flour	4 tbsp.
Margarine or butter	250 g
Sour cream	200 g
Soda	1 tsp
Vinegar	1 tbsp. l.
Cream:
Cream or homemade sour cream	700 g
Sugar	1.5 tbsp.
Vanilla
Filling:
Cherries in their own juice	1.5 l can
--------------------------------------------	--------------
Glass =	250 ml

Cooking method

• Dough:
• Grate margarine on a coarse grater, add flour, grind until crumbs form. Then add sour cream and soda (quench the soda with vinegar). Knead the dough, divide into 16 pieces and refrigerate for 30 minutes.
• Then roll out a "sausage" from each piece, flatten the "sausage" and roll out a layer of dough measuring 10 cm x 30 cm.
• On each layer of dough (along), put cherries, previously sprinkled with starch and roll into tubes (you should get 15 pieces). Bake the tubes in the oven for 15 - 20 minutes. at 220 degrees until golden brown.
• Bake the sixteenth layer of dough without rolling it into a tube, this will be a platform for a hut.
• Cool the tubes and platform.
• Cream:
• Whip cream or sour cream with sugar.
• Assembling the cake:
• Put the platform on a dish and spread with cream. Put 5 tubes on top, which are spread with cream. Then 4 tubes, etc. Put one tube on top and grease the whole cake with cream. Decorate as you like. I rub a chocolate bar on top.
• 

Note

Bon Appetit !

[Queenie]

Grate margarine on a coarse grater, add flour, grind until crumbs form.

Queenie, until I bought that round thing, can I chop this margarine on the board with a knife? Chop, sprinkle with flour, then chop again to a size of 5-7 mm crumbs ...

Or will it fail?

I like everything in this recipe, except ... except ... except for the grater !!!

[Hairpin]

Hairpin, in this recipe you can.

You can even have pieces of cold! put margarine into a processor, cover with flour, and pressing the "pulse" button chop it all into crumbs. And then knead the dough further.

[700 gr cream]

Cream:
700 gr cream or homemade sour cream
1.5 tbsp. Sahara
vanilla

Not Petmol. I just whipped Petmol, when it was sugar-free - it was whipped normally, but when I began to add sugar ... By the end, it completely exfoliated and spat on me all over the kitchen! The time is late, and I quickly switched to condensed milk + butter. The easiest option!

[Queenie]

Well, here's what I got:



Troubles:
1. Cherries. My tubes are empty. Just because the thought that it’s easier to go to the store for it (cherries) came to my mind exactly when I wrapped almost all of them. Before that, the picture of how I squeeze the seeds from cherries, I dreamed at night in nightmares.
2. Cream. With him, everything is clear in terms of the fact that neither cream nor sour cream will roll with me. Cream in flight, but I will not try with sour cream. I can already see how it stratified me. In Moscow stores, neither cream nor sour cream can be homemade !!! There are a lot of options, so the cream does not bother me.
3. Queenie, we always have a dissonance in flour. Grams by grams, but let's understand how cultured people. When I kneaded the dough, it turned out to be very cool. The degree of steepness is ... well, a bread maker might have kneaded, maybe not ... Not for noodles, but still. Will the bread maker knead this dough light or strained? I just can't define the steepness of the dough in another way ... I kneaded this dough with my white handles for ten minutes (well, I mean, it was very hard).

The most important thing is to try. But it's already tomorrow !!!

[Hairpin]

Hairpin , and you didn't fill the tubes with anything?

A cream of butter with condensed milk will also be good, although the tubes will not be soaked so.

Yes, it looks like flour takes a different amount of liquid from us.
Because the dough for this cake should not be the same as for noodles, but plump, not sticky.It looks like a dumpling dough.
I do not knead for 10 minutes, that's for sure, but so that the whole dough becomes homogeneous.

Did you make half of the dough?

[Hairpin]

Hairpin , and you didn't fill the tubes with anything?

Absolutely nothing. Queenie, I have a daughter. And with children, you can never guess what they will be, what not ... Now I called home, I ask, did you try the cake? And she says that he is so pretty that she is sorry to cut him!

I made a full portion. I just got lost in the count of the tubes and two were extra.

About flour. We already had some troubles with flour somewhere. It seems to me that I do not need 640 grams, but ... probably about 500 ... It was painfully tight ...

Queenie, and what else can you fill the tubes with?

Girls, I also make such a cake. The dough recipe is the same in general (I add flour by eye). But the cream is different. Very sweet semolina porridge is brewed of medium consistency and whipped with butter when cooled. Then a lemon twisted in a meat grinder is added there. The cream is so fresh, a pleasant sour note. and in tubes I alternate cherries with pieces of nut / peanuts. Pour chocolate icing on top. I like this small cake very much.

[Hairpin]

Hairpin, the tubes can still be filled with currant or not too sweet currant jam. More prunes with nuts. But all the same, I like cherries the most, they are juicy.
Maybe in your area some other tasty, sour berries grow. You can try with them.

It happens that I do not have enough cherries, then I then make a few tubes with cherries, a little with currants or jam. And then I collect the cake from them, I just make sure not to put two tubes with the same filling next to it.

We also did not have the same amount of flour in the sand "nuts".
You can reduce the amount of flour if the dough does not come out as it should.

Maybe in your area some other tasty, sour berries grow.

It's probably easier to find the cherry itself in the store! Less troubles! And the hut will be MORE!

About the grater. The idea with the processor is just brilliant !!! I have a Soviet harvester, and it has a nozzle just like a grater. So a piece of frozen butter - two tablespoons of flour - a piece of frozen butter and so on !!! And then just mix with handles. So now I am NOT AFRAID of the phrase "Butter / margarine to grate" !!!

Not Petmol. I just whipped Petmol, when it was sugar-free - it was whipped normally, but when I began to add sugar ... By the end, it completely exfoliated and spat on me all over the kitchen! The time is late, and I quickly switched to condensed milk + butter. The easiest option!

Hairpin, next time take the whipping cream Parmalat 35%. Excellent result! And Valio sour cream 42%, there were no punctures either!

On the contrary, my oil strives to stratify, but then I bought it at the Vologda Metro in blue a pack (something about 50 rubles costs), the cream turned out to be excellent, if I hadn't done it myself, I wouldn't have believed that no one had thrown nuts there. The same "nutty taste", just

Try also instead of sugar a few tablespoons of condensed milk (I did it with boiled) put

[Here he is.]

Since you can force me to grate margarine on a grater only under execution, and I really wanted such a cake, I baked it on honey dough. Here he is.

And I bought myself such a thing and I look forward to rubbing butter (I don’t want margarine). I have ooooooooooo high hopes.
🔗 🔗

[Hairpin]

Hairpin, is it necessary to turn it manually? (let the smiley "shoot"!) I'd rather rub it on a grater 10 times

I have been making the monastery hut for a long time. I want to share my experience.
One thing I don't like about this cake is that it is not convenient to cut it and put it in plates - all the sense of shape is lost. I solved this (my) problem this way - I am making more than one hut, but as my son says - three "dugouts". To do this, I divide the dough into 16 parts, of which 16 tubes come out. I spread the houses with a base of 3 tubes. It turns out 3,2,1. There are three small, long huts, which are convenient to cut and beautifully lay on the plate.

[Qween]

Qween, can you please tell me if frozen pitted cherries can be used and how to use it?

[ukka]

ukkaof course you can with frozen cherries.
I defrost it, and when the excess moisture drains, then I sprinkle it a little with sugar and starch.

this is what I got and a sketch of the Hut turned out ... so far it is expiring under the cream, soaking ...
In a couple of hours I will take it out in the cold, then I will clean it up and sprinkle it with nuts.

But the parameters were impressive, I ran with a ruler - length - 30 cm, height - 12, width - 19
It's been a long time since I performed such feats.



Hi, finally got to the cake. But with such volumes, we had to "go into people" and hand out a piece. We would not fit so much

People were shocked ... they could not believe in any way that they could not buy something like this, but do it with their own hands. Naive To do, after all, is elementary. Kenwood quickly kneaded the dough for me, and rolling out the stripes and rolling into a tube is just a dexterity of the hand, which does not take much time

But what will happen if you bake from puff pastry? "Napoleon's Tomb"?

Will not soak ...

Why? Napoleon is soaked ...

[Qween]

Here is a piece of my dugout !!!! Qween, I have such a recipe, but I always did it without a bottom even cake. But this time I tried how you do it. It comes out very well, nothing goes anywhere !!! Thank you!

And I never rub margarine, I just throw all the ingredients into the softened margarine and everything, it always works out fine, this is my son's favorite cake, he and dad can eat it for two in one sitting, and I have 3.5 cups of flour according to the recipe

[Qween]

Qween, not "something", but most importantly the foundation !!!!!

Good evening, I "learned" such a cake for the first time in 1982 and my friend brought its recipe when she was visiting friends in Ukraine. It was called "Winter Cherry" (the film of the same name had not yet been released on screens). But it really looks like a cherry in the snow. Only the dough is made differently: 200 gr. margarine is chopped with a knife with 3 tbsp. flour directly on the table and added to 1 glass of sour cream, mixed with 2 yolks, salt (a little) and tsp. quenched soda.
And the cream should be started to make in 5-6 hours (or better at night): discard 1.5 liters of sour cream for 2-3 layers of gauze. The liquid will drain, sour cream is knocked down by a mixer with 2 glasses of powdered sugar (homemade on a coffee grinder).

And the cream should be started to be made in 5-6 hours (or better at night): discard 1.5 liters of sour cream for 2-3 layers of gauze. The liquid will drain, sour cream is knocked down by a mixer with 2 glasses of powdered sugar (homemade on a coffee grinder).

So this is only when the sour cream is not greasy, store-bought. And if a good fat homemade one, then she has nothing to drain ...

How I love Monastyrskaya izba! And I do it in the same way as the Artist, with dugouts.
I'm writing something else. Have any of you tried this cake with prunes? My mother-in-law told me that she once did this. And I still won't make up my mind, but it's still interesting.

Have any of you tried this cake with prunes? My mother-in-law told me that she once did this. And I still won't make up my mind, but it's still interesting.

This is my mom's birthday cake. The son is waiting for the grandmother's holiday exclusively because of him, well, also because of the cutlets. Once my mother ran out of cherries and she added prunes. Honestly worse. In general, not bad, but the cherries are juicy and remain the same in the cake, and the prunes turn out like a viscous thick jam.

But my mother is such a lover of prunes that she does not have a lot of it and it is bad. I did it with dried apricots and prunes, alternating them in a roll. and steamed prunes and dried apricots in advance, decanted and cut into pieces.
So if you like, you can try .. but just in case one "dugout"

This is my favorite cake made by my mother, so delicious !!! I just remembered my childhood ...

Girls, Hello everyone!
I saw this cake today, and so I wanted it. : nyam: But in the refrigerator I found only frozen cherries and puff pastry.There was no way to get to the store. For this, do not scold me very much for such a rude deviation from the recipe.
In short, I blinded him from what was ... puff pastry, frozen cherries, custard cream based on caramel sauce.
It turned out delicious. Everything stuck together and soaked.


I will definitely try to make the original.

And what, this is an option! Especially when the time trouble! I will definitely try it with puff pastry!

So this is only when the sour cream is not greasy, store-bought. And if a good fat homemade one, then she has nothing to drain ...



Still, homemade sour cream is a bit fat, the cake is very "heavy"

I liked the cake! Thanks for the recipe!
Next time I will bake from half a portion, otherwise the cake turns out to be huge! Instead of whipped cream, I used ready-made curd cream, adding sour cream to it. I found it too sweet with 1 glass of sugar. Next time I will reduce, and I will not add sour cream. And so delicious!
I will not expose the foci, because the appearance of the cake in my performance does not correspond to his wonderful recipe.

[Rita]

Rita , I'm glad! To your health!

Yes, the cake is huge, just the way we like it.
And then you just accelerate, and it suddenly ends.

[Qween]

Yesterday I had guests, they brought such a hut, purchased ... Well, what can I say? My Chocolate on boiling water was almost completely cooked, the leftovers were taken home without false modesty, and here I am sitting, drinking coffee with a purchased cake and studying this recipe, I will definitely try to bake such a hut, I think it will turn out much tastier
Qweenthanks for the recipe

[NIZA]

NIZA, and do not hesitate !!! Faster bake and feel the difference !!!!

In our family, such a cake is called "Lumberjack" or "Firewood under the snow" and, as a rule, is prepared every New Year. I make half of the tubes with apple filling (cut apples, sprinkle with sugar and stew slightly. "It turns out a very delicate and not cloying taste .. (photo is not very ... I tried to cut eaters)

[Lora0209]

Lora0209, thanks for the apple filling idea! You have such a big cake in the photo. Is this a double or triple serving?

[Lora0209]

Lora0209Thanks for the apple filling idea! You have such a big cake in the photo. Is this a double or triple serving?

Try with apples, that is, not only with apples, but 1: 1 - with cherries and apples ... Very tasty ... there is definitely more than one serving ...

Qween, thanks for the recipe. I ask for advice on what I did wrong: I got a very liquid cream. I mixed sour cream with sugar. While whipping, I remembered that as a child I dabbled in such a delicious and it was always liquid. But all the same, I spilled my creation with this cream. In the refrigerator to grab ... (I hope ...).

[Lёka]

Lёka, you are welcome .

The cream became liquid due to the fact that sour cream from the store. I did not observe any other reason. You can add a thickener "Estimate", and the cream will become more dense.

Happy New Year!!!

Qween, thanks for the recipe. I ask for advice on what I did wrong: I got a very liquid cream. I mixed sour cream with sugar. While whipping, I remembered that as a child I dabbled in such a delicious and it was always liquid. But all the same, I spilled my creation with this cream. In the refrigerator to grab ... (I hope ...).

can I put in my 5 kopecks?
I've been making this cake since the 80s of the last century (how scary it sounds)
There was always store-bought sour cream. I laid it out for several hours in a colander, covered with 3-4 layers of gauze. the liquid flowed into a saucepan (you can use it), and the sour cream turns out to be gorgeous, it is whipped with powdered sugar very well.

[Lёka]

Lёka, you are welcome .

The cream became liquid due to the fact that sour cream from the store. I did not observe any other reason. You can add a thickener "Estimate", and the cream will become more dense.

I want to thank you for the cake recipe. On the Old New Year, I decided to bake something for my husband, who went to the dacha to relax and work, he loves that the cake is not cloyingly sweet and so I decided to bake a "hut", I am very glad that I was not mistaken.
the dough turned out wonderful, I divided it into equal portions on the scales, the cherry was frozen, I stewed it a little in a frying pan with sugar, added berries from cherry jam, such a mix)))
Along the way, I made a liqueur from 1 kg of frozen cherries (we will test it in a month) thanks for the recipe Toropyzhka
For the cream I took homemade cream and store sour cream, after adding sugar.powder, the cream became thin, there were two marshmallows at hand, after the blender I added them to the cream for thickness. To decorate, only 1/4 of the chocolate bar, the cake stood in the kitchen for the day, and put it in the refrigerator overnight

and here is my hut, this is the very first cake that I made

With a start, Irochka!
The cake is super !!!

[irochka1806]

and here is my hut, this is the very first cake that I made

irochka1806
Are you kidding? Is this really the first one? We can only guess what beauty the second, third, etc. will be: :) ​​Smart girl !!!

P.S.I remembered my first cake ... I wanted to fall through the ground with him, yeah, well, before that it turned out "beautiful" ...

[Qween]

Qween, so I came to replenish the collection of reports. We make your cake in the preparations at the Hairpin. Anechka, thank you for the recipe! The cake is delicious, slightly sour, just delicious !!! Made with cherries and a few tubes with dried apricots (cherries were not enough), I thought a big cake for a long time, but I was mistaken - they gobbled up quickly.

[Vitalinka]

Vitalinka, to your health!

A very beautiful, even cake turned out!

I, too, always make it so big, but eat it quickly.

And you rolled the dough for tubes thinly and rolled it like a roll? Or rolled out thicker and pinched at the seam?

[Anya]

Anya, Thank you ! She rolled out the dough like a thin one, but put a lot of filling, so I just pinched it. And the dough tastes like Napoleonic.