🎂Monastery Hut Cake
🍰 Dough:
200 g butter (7 oz, softened, at least 82% fat content)
200 g sour cream (7 oz, fat content 10-20%)
5 g soda (0.5 tsp.)
1 g salt (pinch)
400 g flour (14.3 oz)
🍒Cherry Filling:
1 kg cherries (2 lb + 3.6 oz frozen or 28.5 oz fresh cherries + 200 ml/6.6 oz water)
100 g sugar (3.6 oz)
100 g cornstarch (3.6 oz)
🍦 Cream:
500 g sour cream (1 lb + 1.8 oz, 20-30% fat content)
200 ml cream (6.7 fl.oz)
200 g powdered sugar (7 oz)
1 lemon peel
🎂Prepare the dough:
1. Put the sour cream, baking soda, salt, and oil in a bowl and mix.
2. Add the flour and knead the dough.
3. Divide the dough into 6 portions, wrap in clingfilm and place in the refrigerator for 2 hours.
🍒Prepare the cherry filling:
1. Place cherries, sugar and cornstarch in a saucepan.
2. Place over heat and, stirring constantly, bring to a boil. Boil for 1 minute, then remove from heat.
3. Transfer to a bowl and cover with cling film. Allow to cool completely.
🎂Form the cakes:
1. Turn on the oven to 360F.
2. Take the dough out of the refrigerator, let the dough rise for 20-30 minutes.
3. Roll out the dough into a ribbon 50 cm long and 8-9 cm wide.
4. Transfer the filling to a pastry bag and place it in the middle along the rolled out dough ribbon.
5. Cover the filling with the dough on top, twisting the seam to make a "sausage". Roll it in a spiral snail shape.
6. Form another similar "sausage" with filling, continue to lay it in a spiral - the diameter of the resulting "snail" should not exceed 18 cm.
7. Bake the snail in a preheated 360F oven for 25-30 minutes.
8. Prepare two more snail-shaped slices of the same type.
9. Allow the finished cakes to cool.
🍰 Prepare the cream:
1. Put the sour cream, powdered sugar, and lemon zest in a bowl and stir.
2. Whip the cream to soft peaks, send it to the bowl with the sour cream, mix gently.
3. Cover the cream with cling film and leave in the fridge for 1 hour.
🎂Form the cake:
1. Place the first cake into a ring with a diameter of 20 cm and smear the cream on top. Next lay out 2 more cakes in the same way and also smear the cream on them.
2. Remove the ring and spoon the cream over the sides of the cake.
3. Put the cake in the fridge for 5-6 hours.
4. Decorate the cake with grated chocolate.