I am preparing a very tasty and delicate sour cream cake with cherry "monastery hut". The cake is perfect for both a festive event and a home tea party. The taste of delicate semi-layered tubes with cherry filling, very harmoniously combined with sour cream and chocolate glaze. The cake has an original name, due to the similarity in shape with a hut, inside resembling logs.
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Cake monastery hut.
Dough:
1. Sour cream (15-20%) - 200 g.;
2. Butter - 200 g.;
3. Flour - 400 g.;
4. Powdered sugar - 50 g.;
5. Salt - 3 g.
Filling:
1. Pitted cherry - 1300 g.;
2. Sugar - 450 g.
Impregnation:
1. Sour cream (15%) - 180 g;
2. Powdered sugar - 80 g;
3. Vanillin - a pinch.
Cream:
1. Sour cream (from 25%) - 800 g.
Glaze:
1. Chocolate - 100 g.;
2. Butter - 90 g.
Sprinkling:
1. Coconut chips - 30 g.
The total yield of the finished product is 2.5 kg.
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Recommendations and features of the recipe:
*The lower the fat content of sour cream, the faster the powdered sugar will dissolve in it, and therefore it is desirable to use sour cream up to 15% fat content for the dough;
*Margarine (spread) is allowed to be used in the dough instead of butter;
* Salt 3 g., this is half a teaspoon;
*Frozen cherries for filling according to this recipe;
*Frozen cherries must be thawed at room temperature before use, and only then separated from the stone, otherwise it will break into fragments and lose its shape;
*Instead of frozen cherries, you can use cherries from under jam, then you do not need to heat it additionally;
*According to the season, you can use fresh cherries without boiling with sugar;
*If you use cherries without boiling with sugar (fresh or frozen), then the dough must be sweetened additionally;
* I recommend large-fruited cherries (not small);
* Before adding cherries to the saucepan, it is necessary to throw it into a colander and drain all the juice into a separate container (it will not be needed);
* Do not boil the cherry after boiling, otherwise it will become soft and shapeless;
*After boiling, the cherries must be cooled well;
*Sour cream for impregnation is not more than 15% fat content, it is from such sour cream that a good impregnation is obtained;
*Sour cream for a cream of at least 25% fat content to keep the tubes stable;
*The fatter the sour cream, the more stable the cake;
*In the absence of sour cream in 25%, you can weigh 20% sour cream through gauze, as a result, excess moisture will go away and the fat content of sour cream will increase, but at the same time the weight of sour cream will decrease, and therefore you will need more sour cream for weighing than the amount specified in this recipe;
*You can knead the dough with both a planetary mixer and a manual one using hooks;
*In the absence of a mixer, you can knead the dough with your hands by rubbing cold butter on a grater into flour;
*Each billet (bun) should be well kneaded after the mixer with your hands, then it will be easier to work with the dough;
*Rolled blanks according to this recipe have a size of 34 cm long and 12 cm wide;
*Bake the tubes in a preheated 190C oven at an average level for 20-25 minutes;
*Baked tubes have a ruddy appearance;
*Collect the cake only with very cold tubes;
*The impregnation and sour cream for the cream, before applying to the tubes, should be very cold;
*After assembling the cake, put it in the refrigerator for at least 8 hours, to saturate and stabilize;
* Keep the cake in the refrigerator for no more than 3 days.
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8 сен 2024
