Cake "The Monastery Chamber"

There are many different recipes for cake"Monastic Hut", but they are united by an unusual form. The "logs" of the dough are stacked with a slide, so the cake is also often called "Pileup" or "Shalash".

Cream for a cake "Monastic hut" is usually prepared sour cream or from condensed milk with butter - choose the one that you like.

Tort "Monastic Hut"

To make a cake you will need:

• dough
  
  
  • butter or margarine - 250 g
  
  
  • sour cream - 200 g
  
  
  • flour - 3-3.5 cups
  
  
  • baking powder - 1 tsp.
  
  
  • sugar - 1 glass
  
  
  • salt - a pinch
  
  


• filling
  
  
  • cherry fresh, freshly frozen or cherry jam - 500-700 g
  
  
  
  
• cream
  
  
  • thick sour cream - 500-700 g
  
  
  • sugar - 1 glass
  
  


• decoration
  
  
  • nuts, walnuts
  
  
  • chocolate
  
  

Preparation

Prepare the dough. For this, the softened butter or margarine is mixed with the sugar and grinded. Add sour cream, a pinch of salt, stir.

Mix baking powder with flour and gradually add the flour to the sour-oil mixture. Knead the soft dough.

Prepare the filling. Freshly frozen cherries pre-unfrozen, drain the juice, remove the stones, sprinkle with sugar. Fresh cherries to sort, wash, remove bones, sprinkle with sugar. Cherry jam put in a colander and let drain the syrup.

Prepare the cream. To cream a thick sour cream or fat cream whip the mixer with a glass of sugar.

The prepared dough is divided into 15 equalparts. Each part is rolled with a flagellum about 20 cm long and flatten each flagellum to a width of about 7 cm. If desired, you can use a cardboard template: apply a rectangle of cardboard to the dough and cut the required shape on it.

For each flagellus lay a chain of prepared cherries and patch the edges. Cherries should be wrapped in a dough tightly to avoid further formation of voids and cake settling.

"Brevnyshki" spread on a baking sheet covered withparchment paper or sprinkled with flour, "seam" down. Laying "logs" should be tight. Bake "logs" in the oven for about 20-30 minutes at a temperature of 200 ° C.

When the baked "logs" cool down, proceedto the cake assembly. On a flat form or tray, put 5 "logs", grease them with cream. Then put 4 "logs", re-grease with cream - and so on. The topmost layer is 1 "log".

Top and sides of the cake grease with cream, sprinkle with grated chocolate and chopped nuts.

Allow the cake to stand in the refrigerator or serve immediately if you want the dough to be crispy.

Bon Appetit!