Cake Monastery hut

Cake Monastic hut- a recipe.



  1. 250 grams of butter or margarine;
  2. 1 cup of sugar;
  3. 200 g sour cream;
  4. 3,5 cups flour;
  5. 1/3 tsp salt;
  6. 1/2 tsp. soda.


  1. 500-700 grams of jar of thick cherry jam.
  2. Cream:
  3. 500-700 grams of thick sour cream or cream;
  4. 1 cup of sugar (ground into powder).


Put the cherry jam in a sieve or a colander before draining any excess liquid.

For the filling, you can also take fresh cherries. But in this case, when laying it on flat cakes, it should be sprinkled with sugar. When baking, fresh cherry will decrease in size and the tubes will be with emptiness inside. When the cake is soaked with cream, the dough will soften and the tubes will settle.

The softened butter is ground with sugar, salt, soda and sour cream. Pour the flour. Knead a soft, but not sticky dough. The dough as accurately as possible divided into 16 parts (it is desirable to weigh them on the scales). One piece set aside for the base of the cake. Each piece of the 15 remaining roll out into a thick sausage 20 cm long.Flatten sausages (roll) to a width of 7cm. Center the chain of cherries. The edges are secure, including the side ones. Lay on a baking sheet seam down. When laying it is necessary to measure the length of each billet with a ruler and, if necessary, pull out or fit the strips. This is necessary so that when assembling the cake, the "logs" do not stick out, but form a flat end face.

Bake until golden brown.

Roll out the 16th piece into a square equal to the length of the tubes and a width equal to the width of the 5 baked tubes. It is better to roll the base directly on baking paper. Bake.

Make sour cream.

Carefully place the flat cake on the dish and spread it on with a thick layer of cream. On top of each other to lay 5 tubes. Put a layer of cream and 4 tubes on it. Again a layer of cream, 3 tubes, cream, 2 tubes, cream, 1 tube. Spread the side pieces with cream and, if desired, sprinkle with chocolate chips or nuts.

Serve the cake right after the assembly, if you want the tubules to be firm and crunch a little.

If the cake is made in advance, then it should be cooled well in the refrigerator before serving, otherwise there is a feeling of wet dough.

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