Cake "Monastic hut"

Clear . For a change and comparison of the result, if you still make a hut, then try to roll out the dough thinly and absolutely no need to strive to roll out perfectly evenly (then everything will be leveled in a tube). Then place the filling on the long edge of the rolled rectangle, and now roll it into a tube. You will get an even more flaky dough and you will not need to pinch the tube.

Thank you! I will do more - that's for sure! So I'll try it with a roll.

I also baked Izbu .... Son on D.R.Do not forget to take a photo. Rolling with Kenwood rolling is just a song !!! First, I rolled all the cakes for 1, then for 3, etc.
But I have a persistent premonition that the margarine was before the other, it was chopped with difficulty, and this one, even from the refrigerator, without chopping, just in the mixer, warmed up easily ...
The cherries were frozen, I had time to thaw, I sprinkled a thin layer of sugar and starch over the entire area with a strip of dough, but the juice flowed out anyway .... And I missed a little bit, apparently, when I wrapped it, the dough stretched out. I had to, before putting in the form, cut the tails, otherwise, they would not fit ...
Cream - cream + sugar ... They forgot to buy sour cream on the market, and whipping in the store is useless ... Tomorrow I'll sprinkle it with chocolate ...
Sonny, it is true, Napoleon asked to repeat, but I think that this one will not disappoint him ... The bottom bubble cake came out ... Cool !! And my mother praised the tails with the remains of the cream.

Girls, and no one tried to do it with pineapples in their own juice? So I wanted to do it, but I have them at home now, but there are no cherries. Or maybe what will be the assumptions about this.

[giraffe]

giraffe, cherry gives the cake a pleasant sourness. And if you try to add lemon zest to the pineapple? In general, when I baked, I didn't have enough cherries and I replaced them with dried apricots, it seemed like nothing was delicious. Or maybe try to make it with prunes?

Yes, my son doesn't eat dried apricots, or prunes, or raisins in baked goods. Only in Easter cakes with words .. but where to go? They said frozen cherries were disgusting (they also took them for baking). Before the sweet cherries have to be made before the market. In short, I have pineapples and want a cake. I have my own cherry with "Quittin", the blanks are rubbed.

[Qween]

Qween Thanks for the recipe!
I have a whole story with this Cake
I baked half of the cakes, and I had to move away, I covered the cakes with a towel and went to another room, meanwhile my parents arrived from work. When I went into the kitchen, dad began to praise me what delicious cookies, I cooked up a towel, but half of the cakes were missing !!! And dad sits and praises how tasty it is, he could not stop
I was overwhelmed with feelings, joy, confusion, laughter, and resentment.
She scolded dad, and continued to bake the remaining cakes, and wondered how to put them now, because the number of cakes is now different.
somehow I paved them. I had to put the top two on two to make the slide. I whipped up the cream, and it exfoliated, but I already decided what would happen. And this is what happened in the end



I took a picture and went to bed, waiting with trepidation that in the morning I would take a picture of the cut. I get up, in anticipation of seeing a beautiful cut, and what I see ...
Dad began to eat the cake, taking apart the tubes from the top. And again, emotions overwhelmed me.
and here is my tortured cut


P.S in the end, dad said that it tasted better in the form of cookies
I will now make him cookies

Well, I made the Cherry Monastery hut in my own juice, I didn't buy it frozen, pitted. Well, in principle, I was warned that we do not have a normal one.Mine, of course, eat, but they told me to take it from the jam next time, or wait for my own. And the daughter offered to do it with strawberries. In general, it is delicious, we will experiment with the nose with a berry. I sprinkled it with instant coffee, I liked its bitterness in combination with the cream. On the second day, the hut became much tastier. Thanks for the recipe, I'll go thank you.

I want to try this cake. But what if you cook the dough in the evening? If it lasts not 30 minutes, but all night in the refrigerator?

[RybkA]

RybkA , I always leave the dough in the refrigerator overnight. It seems to me that this makes it even better.

I have a report on the Monastyrskaya Izba cake, a filling of frozen raspberries (I took 300 grams), cherries (800 grams) with starch and sugar. Not enough for 2 tubes - made for broba with dried apricots and prunes. The cake is very delicate, delicious - there are simply no words. Thanks a lot Qween.


I'll still be a dog with different fillings

I also bake this cake a lot! We really like it! based on experience, the best (for our taste) is obtained with homemade canned cherries (I close it in the summer especially for this cake and for steamed dumplings so about two buckets, after pulling out the bones). For the cream, only BAZARN'S sour cream (for someone too fat, dilute a little with milk), but the fats must be natural ... in extreme cases, dilute with milk more, and for the cream thickness add a thickener "estimate" or some other ... , as a last resort agar)
But the fact that the cake is SUPER - I confirm !!! Who has not tried it - bake without hesitation ... there is nothing complicated there

... here's my hut, only I don't put soda in the dough, I put 1 tsp. baking powder and 3.5 tbsp. flour (sift flour with baking powder).

[Anya,]

Anya, Thanks for the recipe, I was finally honored! I didn't have time to bake for my father-in-law and take a picture in the finished version. I had to stealthily visit my cell phone, and then cut off the eaters who got into the frame

Helen, to your health!
Nice cake, all the tubes are round. At my hut, the tubes are always flattened, especially the lower ones. Looks like sour cream is more moist, and strongly permeates the dough. It therefore loses its shape.

Girls, ask about sour cream for the cream. I have a bazaar separator. How to beat it so that it doesn't turn into butter?
How many cherries will it really take? And what can be replaced in case of shortage? Have frozen raspberries and cherries running into the market for new cherries?

[RybkA]

RybkA, cream and separator sour cream is better to beat at low speed, and the cream will be quite quickly. Literally in 2-3 minutes.

If made from homemade cream, it tastes better if diluted with milk. I add 250 ml of milk to 0.5 liters of cream + sugar to taste. I immediately put the cream and milk (from the refrigerator) into a bowl, add sugar and begin to beat with a mixer. If the cream is very fat (like for butter), then more milk will go than a glass. And from sour cream I usually make cream without milk.

I put 2 jars of cherries in my own juice on the whole cake. One 750 ml jar. You can add the missing amount of cherries with what you like, of course, sour berries are better.

If there is a frozen cherry, then I defrost it and sprinkle it with starch. When I put it on the dough, sprinkle it with sugar on top, and then roll it up.

[Qween]

Qween , the cake was a success! For me, it was almost a feat to roll / level / twist the whole thing Test havtila so-and-so. I didn't dilute the sour cream with anything, although it probably should have been ... But everything stood and did not flow anywhere And if the cream is diluted, it will become thinner ... or what? On the contrary, I took the separator sour cream, what would it be!
Cherry took about a liter.

[RybkA]

RybkA, to your health.

Cream with milk is at first liquid, and then very thick. They thicken even if I dilute 1: 1, and first milk with milk, and it seems that it will not thicken.

A very tasty cream is obtained if the cream is diluted with fresh yogurt. The result is a yoghurt flavor.

[Qween]

Qween , Thanks I'll know!
How do you achieve even rectangles? I had to cut a blank out of cardboard and cut it out. What should I do? Who is it easy for now?

It is strong, cut to the workpiece!

I don't really strive for perfect rectangles. When I was younger, I measured the desired length and width with a ruler on a rolling pin. I roll it a little, then I attach the rolling pin and see whether it is still necessary to roll it out, or not.
Now I do everything by eye - I adjust the length to the baking sheet and under the pallet on which the cake will lie, but I don’t measure the width at all, but roll it out thinner and that's it. If you roll out thinner, then the log huts are flaky. And I have never achieved a perfect rectangle, as flat as a sheet of paper, for example.
I put the logs to bake with the seam down, and it turns out very neatly.

You still practice once or twice, and you will build a hut at an accelerated pace. Do not bother with the preparation, it is not so important. Although ... if this makes it easier for you, then why not ...

I've also made a hut, twice, and both of them have something wrong !?
1) everything according to the recipe, it seemed to me that there was too much flour, the dough was clogged and the sour cream was shop, I thickened it a little, but still everything flowed
2) I took less flour, the dough seems to be quite good, I thickened the sour cream more, but still the tubes were not soaked 100%, they are rather dry
What are the mistakes, help ......!? And also, how can you ensure that the tubes are round and not flatten !? And how to roll the tubes (layer, put cherries and pinch the edge or roll) !?

I have no complaints about the test. The only thing was enough for a tunic in a tunic. I rolled it very thinly and rolled it up as tightly as possible, after baking they were like flaky. I think if the tubes are not soaked, then the dough may have been rolled out a little thick.
I have homemade sour cream. The cream came out very thick, on the contrary, I thought it was too much and was afraid that it would not be saturated. I thought that the cream should be a little thinner, but everything was soaked normally overnight.

Girls, what is the weight of the finished cake according to the basic recipe?

Girls, what is the weight of the finished cake according to the basic recipe?

I got 1kg 800gr.

[HERE]

Here I am with the salvation !!!

It was tremendously tasty, but a little dry - the cream was all absorbed into the cakes, and I was afraid to overdo it with the quantity, because I hid the cake under the mastic. You can see it in all its glory here HERE
Qween,

[Mama RoMashek]

Mama RoMashek, to your health!
A beautiful hut turned out!
The cherry filling matches the color of the mastic coating very well.

Girls, I want to put yogurt in the dough instead of sour cream, what do you say?

I think that if it is thick, then you can, if the taste suits you.

Well, there was a reason for my birthday I made this cake !!! Made strictly according to the recipe. I baked, missed, and refrigerated. He stood for only half an hour, and then we ate everything !!! So when cut a little swam. And at the expense of grated butter. I chopped into pieces and into a bosch mixer. There is a second pair of nozzles, like spirals such, perfectly scrolls butter and flour. I do this all the time.

A cake for those who do not like very sweet things. Tasty, I took frozen cherries for the filling.
Soaked for a day, burst quickly !!

[Qween]

Qween, thanks for the recipe, cake, I want to make it all, but for now I just go in admiring

The cake is very tasty, only my cherry was very sour and I put a little sugar. Despite this, the cake is just super, went off with a bang, you don't really need to mess around either.

Taaax, now I know what kind of cake we will have for the New Year! To the author - huge respect!
Here, along the way, another question arose - and if you try the dough from the honey cake - which rolls out like cakes? Can it be completely flattened by impregnation - or not?

Here, along the way, another question arose - and if you try the dough from the honey cake - which rolls out like cakes? Can it be completely flattened by impregnation - or not?

There is such an option with honey.I have not tried it myself, but I heard positive reviews. Tatyana, googled "monastery hut with honey"

There is such an option with honey. I have not tried it myself, but I heard positive reviews. Tatyana, googled "monastery hut with honey"

Mercy is huge Googled - show off all this, a couple of options, but on our forum this honey dough - well, just heaps! True, I have not yet decided ... Once, in my deep youth, I tried cakes from a honey lover of one well-known confectioner in our city - she baked to order back in the 90s - it was something. The cakes themselves were crisp-airy and like a honey meringue. We can, we have who owns the recipe. Even my memories struck ...

AAAA! Just great!!!!

... The cakes themselves were crisp-airy and like a honey meringue. We can, who owns the recipe. Even my memories struck ...

Scarlett, Stella has a cake called "Sweet Heaven and Hut", maybe it will do? Look at her topic.

The cake is delicious. I have been doing it for a long time - my son loves it very much. A cream made from boiled condensed milk and butter. Beat until fluffy. I propose a way to decorate - sprinkle with coconut. For some reason I bake only in winter and probably therefore sprinkle with shavings, just like a hut in winter.

Qween - thanks for the recipe.

I'm with a report on the hut. I was lucky with the test, I didn't change anything. It was rolled very thinly, as if puff tubes were obtained. I didn't sprinkle the cherries with sugar, didn't notice, and don't need to. I took 30% sour cream, whipped up with a bang. It seemed to me a bit too much sugar for sour cream, but since the tubes were fresh and the cherries were sugar-free, everything turned out to be just right. My tubes are slightly flattened, already during baking.



The cut is not entirely even, well, you can't eat the whole "piece" at once. The upper pole was crumpled, because some were impatient to try.



I will repeat, but probably in a reduced version of 10 poles :)

Girls, but I'm rather dry, I don't even know what's the matter?

[Honey cake "With a lovely paradise and in a hut"]

Here, along the way, one more question arose - and if you try the dough from the honey cake - which rolls out like cakes? Can it be completely flattened by impregnation - or not?

Honey cake "With a lovely paradise and in a hut"

[Stеrn]

Stеrn,

[So the resuscitation process:]

I made this cake on Sunday ... I'll try it tonight ...
About the cream: like many here, the cream did not work out for me ...
at first I counted on 43% Valio sour cream, but it was not in Auchan. I went to the market for sour cream ... the whole weight estimate with the inscription: "20%" ... I found one supposedly homemade "without an inscription" .. I ask the seller about the fat content ... I was honestly answered "I DO NOT KNOW" ... I didn’t risk it .. I bought a 25% one, but as it turned out, it didn’t work either! Although from the very beginning I added gelatin to the cream.
that's what kind of "mess" I got at first ...


I was already in a wild panic, but then I decided to reanimate the cream .. and for this we would like to thank Natapit VERY MUCH - Natasha, because with the help of her recipe for a cream for Napoleon non-classical I brought back life not only to the cream, but to the cake as a whole ...
So the resuscitation process: into a slurry of sour cream and sugar (about half remained) she drove 2 eggs with a blender, 2 tbsp. heaped spoons of flour and 100 grams of butter (how much there was) and rubbed the zest of half a "dead" lemon ... poured everything into the MV bowl, set the "stewing" mode and after 4-5 minutes the cream was ready ... more precisely, the cream became it looks like a cream ...

here is such a cake (without decoration) and it turned out



But after a couple of hours the child "ate up" this cream like "ice cream"

I'll try to lay out the cut of the cake tomorrow ..

Here is my cutter ... I just sprinkled nuts on top ...

what a yummy, but for now I'm just admiring)

About the cream: like many here, I didn't get the cream ...

Girls, this is most likely because the process of weighing sour cream is skipped. I have this cake recorded in my mother's old notebook called "Katyusha" (association with folded shells) So it says about sour cream: pour 5 cans of sour cream into a sieve covered with 2-3 layers of gauze, put the sieve in a saucepan, and all this on 18-24 hours in the refrigerator. Thus, the sour cream takes on the consistency of cream cheese. Since then sour cream was packaged in 200 gram cans, I took 2 bags of 0.5 Dobrynya sour cream, 25% fat. I poured it into gauze, still doubting the need for this procedure.When a day later I took it out, the effect was amazing: the sour cream turned over on a flat plate kept the shape of the sieve, without spreading. It was not sour cream, not curd, not cheese .......... I don't know how to describe it, but something divinely tender. The cream turned out to be just superb.

Thanks for the recipe, I've been baking it for a long time! BUT I make the cakes round. I put the cherry tubes in a round shape in a spiral, leaving a little space between them. It is more convenient when the form is split. After baking, I sandwich the cakes with cream. I coat with "potatoes", cover with ganache. Decorate with cream or mastic on top. Unfortunately, there are no step-by-step photos, but there is a photo of a cut of one of the first cakes, still without decoration.



Maybe my idea will be useful to someone.