Monastery hut cake with cherry

8 servings
8 hours 40 min


1. Tip the cherries into a colander, let the juice drain.

2. Prepare the dough: - put the butter in a wide bowl, sift the flour and baking powder here, add salt and use a knife to turn the ingredients into crumbs; - put sour cream (about 200 grams) in butter and flour crumbs, knead the elastic dough in quick and confident movements, wrap in cling film and leave in the refrigerator for 40 minutes.

3. Next, roll the dough into a thin layer and cut into strips 5-6 cm wide. The strips should also be the same length so that the cake is beautiful in the end.

4. Put the cherries in an even row in the center of each strip, pinch the edges. It should turn out 15 tubes (at least I got 15 pieces of 17 cm in length).

5. Place the tubes on a baking sheet lined with parchment and bake in the oven for half an hour (if the edges separate a little, it's okay - nothing will be visible under the cream).

6. Prepare the cream: whisk the remaining sour cream with sugar and vanillin using a mixer until thick.

7. Lay out the tubes, starting with 5 pieces, rinse each layer with sour cream. Build the second layer from 4 tubes, the third - from 3 and so on to the top of 1 tube. Brush the cake generously with cream on top.

8. Grate the chocolate and sprinkle the resulting shavings on the monastery hut.

9. Leave the cake to soak for three hours at room temperature (choose a secluded place so as not to tempt the house once again). Then send to the refrigerator for another three hours. The cake has soaked well and is ready to please you with its taste. Sweet tea for you!