Description
The recipe won't take much time. It's also known as "Monastery Hut" or "Firewood in the Snow." But the name doesn't change the essence. This cake can be made with pastry straws, although I've also come across a version made with pancakes. All the straws are arranged in the shape of a hut and soaked with a creamy filling. Optionally, it can be decorated with grated chocolate or cocoa. Look, the pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
Drain the canned cherries in a colander to remove excess juice.
- 2
Step 2
Put the butter in the freezer in advance, then take it out and cut into pieces. Place the butter in a food processor and add sour cream, mix.
- 3
Step 3
Add the flour in portions: first 2/3, then one tablespoon at a time. As soon as the dough stops sticking to the bowl and hands, the kneading is complete.
- 4
Step 4
Sprinkle the table with flour, place the dough on it, shape it into an oval, and divide it into 10 equal parts.
- 5
Step 5
Roll out each piece into a very thin rectangle (the thinner, the better).
- 6
Step 6
Along the long side, place a row of sour cherries in their own juice (frozen ones can be used).
- 7
Step 7
Roll the dough into a tube so that the cherries are inside. Seal the edges tightly.
- 8
Step 8
Line a baking sheet with parchment paper and place all the prepared rolls on it. Bake in a preheated oven at 180 degrees for about 30 minutes.
- 9
Step 9
For the cream: whip sour cream with sugar (powdered sugar). Remove the baked rolls from the oven and let them sit for a few minutes, then separate them with a spatula.
- 10
Step 10
Place 4 straws on a plate and drizzle them with cream. Then place another 3 straws and drizzle them with cream again. Continue doing this until all the straws are used up.
- 11
Step 11
Spread the remaining cream on all sides and edges of the cake, then sprinkle with grated chocolate. Refrigerate the cake for 6-8 hours, then serve.