Monastic hut cake with cherries - the best dessert recipes from various doughs and with juicy insides

The “Monastery Izba” cake with cherries belongs to the rarest group of homemade baked goods, combining great taste, aesthetics and extraordinary cooking technique. The product, made in the shape of a log house from “log” tubes filled with berries and smeared with cream, has dozens of recipes, so virtuoso cooks have plenty to choose from.

How to make a Monastery Hut cake?

Homemade “Monastery Hut” cake, like no matter what kind of baked goods, will require patience. First, from flour, butter, sour cream and sugar, you should knead the dough, which must be rolled out into a layer and cut into strips. Afterwards, you need to fill the strips with cherries, roll them into tubes and bake. Next, coat the tubes with cream, fold them into a “house”, decorate them and let them brew.

It is better to prepare the “Monastery Hut” cake with canned cherries. It does not produce a lot of juice, which allows the product to maintain its shape.
The cake dough must be elastic and not stick to your hands.
The tubes must be placed on a baking sheet with the seam down, then they will not come apart during baking.

Monastery hut - traditional recipe

Cake “Monastery Hut” with sour cream is a classic of the genre, representing a stunning combination of melting dough with a tender sour cream layer and sour cherries.

flour – 450 g;
butter – 250 g;
sugar – 470 g;
sour cream – 900 g;
cherry – 800 g;
soda – 5 g.

Knead the dough from flour, butter, 200 g sour cream, 250 sugar and soda.
Form 15 tubes with cherries and bake at 200 degrees for 20 minutes.
For the cream, beat the remaining sour cream and sugar.
Arrange the tubes in a pyramid, brushing with cream.
The traditional “Monastic Izba” cake with cherries is cooled for 12 hours.

Cake “Monastery Hut” made from puff pastry

“Monastery Hut” made from puff pastry is an excellent candidate for store-bought baked goods. It’s quick and easy to prepare, and all the necessary ingredients, including ready-made puff pastry and frozen berries, can be purchased at any store. The only thing that needs to be done is to strain the excess juice from the berries so that the dough does not get soggy when baking.

dough – 500 g;
frozen cherries – 200 g;
sugar – 300 g;
sour cream – 500 g;
chocolate – 80 g.

Pour 100 g of sugar over the defrosted cherries.
Make 15 tubes with cherries and bake them at 180 degrees for 20 minutes.
Create a “Monastery Hut” cake with frozen cherries using straws and sour cream.

“Monastery Hut” with honey dough

Lovers of fragrant baked goods can make dough for the “Monastery Hut” with honey. This natural component holds water well, so the tubes quickly become saturated with cream, and the delicacy itself acquires a light golden color, appropriate aroma and viscous sweetness, which contrasts perfectly with the sour cherry.

flour – 750 g;
margarine – 100 g;
sour cream – 600 g;
honey – 60 g;
sugar – 500 g;
cherry – 950 g;
testicle – 3 pcs.;
soda – 5 g.

Melt margarine with 125 g of sugar and honey.
Add eggs, soda, flour and knead the dough.
Form 15 tubes with cherries and bake at 180 degrees for 30 minutes.
Beat sour cream with 375 g of sugar.
Assemble the “Monastery Hut” cake with cherries from straws and cream.

Cake “Monastery Hut” with condensed milk

“Monastery Izba” with condensed milk one hundred percent confirms the expression: “the simpler, the tastier.” With all this, we are talking about an economical cream made from boiled condensed milk and butter, the compacted texture of which “presses” on the tubes, as a result of which the product is soaked faster, acquires a stable shape and a pronounced caramel taste.

flour – 650 g;
margarine – 200 g;
sugar – 50 g;
sour cream – 300 g;
cherry – 700 g;
butter – 250 g;
soda – 5 g;
boiled condensed milk – 760 g.

Knead the dough from margarine, flour, sour cream, sugar and soda.
Form 18 tubes with cherries and bake them at 200 degrees for 20 minutes.
Assemble the pyramid, greasing the layers with condensed milk and butter cream.

Pancake cake “Monastic hut”

Housewives who are not good at baking will love the “Monastic Izba” made from pancakes. True, you will have to fry 20 very thin pancakes, but it's worth it. Pancakes play the role of “logs” unsurpassed, making the product lighter and airier, and their neutral taste, contrasting with sour berries and buttercream, adds a special charm to the dessert.

flour - 500 g;
milk – 750 g;
sweet powder – 100 g;
cherry – 700 g;
cream 33% – 400 ml;
testicle – 4 pcs.

Beat eggs with milk and flour and bake pancakes.
Stuff them with cherries.
Whip the cream and powder.
Assemble the “Monastery Hut” cake with cherries from straws and cream.

Cake “Monastery Hut” without baking

“Monastery Izba” without baking takes a leading position among delicacies for especially lazy housewives. Simple, quick, inexpensive and delicious - the slogan of the dessert, created in a few minutes from store-bought tubes with cherry insides. All that is necessary is to soak the “logs” with warm milk to soften them and immediately begin assembling the product.

tubes with cherries - 350 g;
sour cream – 500 g;
sugar – 100 g;
milk – 250 ml.

Soak the straws in milk for 5 minutes.
Grease with sour cream and arrange it like a house.

Cake “Monastery Hut” with custard

The usual cream for the “Monastery Hut” is prepared from sour cream and sugar. Along with this, there are the least high-calorie and most delicate impregnations, where custard occupies a special place. This is a light product with a mild taste that fits perfectly into this dessert, but has the only drawback: due to its thickness, the product must be soaked for a day.

milk – 500 ml;
yolks – 3 pcs.;
sugar – 380 g;
flour – 480 g;
butter – 450 g
testicle – 1 pc.;
sour cream – 200 g;
cherry – 450 g;
soda – 5 g.

Grind 450 g of flour with 300 g of butter, an egg, 200 g of sugar, sour cream, soda and knead the dough.
Form 15 tubes with cherries and bake them until golden brown.
Mix 30 g of flour with 180 g of sugar, add the yolks and beat.
Pour in hot milk and cook.
Cool and add 150 g of butter.
Arrange the tubes in a house, covering them with cream.
Infuse the “Monastery Hut” cake with custard for a day.

Cake “Monastery Hut” with mascarpone

Mascarpone, whose highest cost is offset by the highest taste properties, creamy mixture and ease of preparation, will help take the recipe for the “Monastery Hut” cake with cherries to the newest level. To make the cream, beat it with cream into an airy mass and coat the tubes, making the system more stable and the entire dessert softer and more tender.

flour – 560 g;
sour cream – 250 g;
butter – 250 g;
sugar – 60 g;
cherry – 850 g;
mascarpone – 400 g;
cream 33% – 300 g;
sweet powder – 150 g.

Knead the dough from sour cream, butter, flour and sugar.
Form the dough into tubes with cherries and bake at 180 degrees for 20 minutes
Arrange the tubes in a house, covering them with cream of mascarpone, cream and powder.

Cake “Monastery Hut” - recipe from Yulia Vysotskaya

“Monastery Izba” with cherries is a favorite delicacy of the famous culinary specialist Yulia Vysotskaya. The TV presenter often prepares it, adhering to the traditional recipe with sour cream, believing that sour cream perfectly moisturizes the crispy tubes and is mixed with sour cherries. At the same time, the cook emphasizes the texture of the inside with crispy nuts.

flour – 750 g;
sugar – 550 g;
butter – 200 g;
sour cream – 1.2 kg;
eggs – 2 pcs.;
soda – 5 g;
cherry – 600 g;
nuts – 100 g.

Knead the dough from eggs, 250 g sugar, 200 g butter, flour, 200 g sour cream and soda.
Make 15 tubes with berries and nuts and bake them at 180 degrees for 25 minutes.
Beat 1 kg of sour cream with 300 g of sugar.
Lubricating with cream, arrange the tubes into a house.

Cake “Monastery Hut”

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New Year
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February 23
March 8
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Ingredients

For the test
wheat flour	350-450 g
butter	250 g
sugar	220 g
sour cream	200 g
baking powder	1 tsp
salt	on the tip of a knife
For the inside
pitted cherries	1 kg
sugar	100-150 g
For sour cream
sour cream (20-30%)	700 g
sugar (or sweet powder)	250 g
vanilla sugar	1 tsp
For decoration
chocolate
confectionery sprinkles

general information

Total production time

12 h

Active production time

4 h minutes

Complexity

Average

Number of servings

Step-by-step recipe with photos

Place the cherries in a bowl, add sugar, stir and leave for an hour so that the cherries release their juice.
Place in a colander and allow the cherry juice to drain well (no juice will be needed in this recipe).

Advice

Instead of fresh or frozen cherries, you can use canned cherries. The cherries must be discarded in a colander and allowed to drain into the syrup.

Prepare the dough.
Combine sour cream with baking powder and mix.

Beat the softened butter until fluffy with a small pinch of salt.

Without stopping whipping, add sugar in a narrow stream.

Add sour cream and stir.

Add sifted flour and knead into a soft dough.

Wrap in cling film and refrigerate for 40-60 minutes.

Release the dough from the cling film, knead a little on the table and divide into 15 similar pieces, from which roll into balls.

Roll out any ball into a 20x7 cm rectangle.
Place the cherries close to each other.

And it's great to pinch the edges.

Place the resulting “logs,” seam side down, on a parchment-lined baking sheet.

Advice. It is better that all the logs come out the same size.

Bake for 15-20 minutes at 200°C.
Remove the “logs” from the oven and cool.

Prepare sour cream.
Beat the cooled sour cream with sugar for 15-20 minutes, at the highest speed of the mixer, until thickened and increased in volume.

Tip 1. If you want the sour cream to be thick, you need to use sour cream with a fat content of at least 25-30%. Before whipping it, it is better to weigh it. To do this, put the sour cream in gauze folded in several layers and place in a sieve. Place a sieve on an empty pan or bowl to allow the whey to drain. Let the sour cream rest in the refrigerator for 8-12 hours. Weighed sour cream resembles cream cheese in its mixture and taste. Sour cream, prepared from weighed sour cream, comes out thick, fluffy and holds its shape perfectly.

Tip 2.
Instead of sour cream, the cake can be layered with whipped cream. You will need 600 ml of 35% cream and 5 tablespoons of sweet powder. Cream with sweet powder must be whipped to soft peaks.

Place 5 “logs” on a plate.

Grease with cream, place 4 more “logs” on top.

Grease with cream again and put 3 “logs”.

Cream and 2 “logs”.

Cream and 1 “log”.

Cover the cake with the remaining cream.

Decorate with chocolate shavings and confectionery sprinkles (optional, chopped nuts, candied fruits, etc.).
Place the cake in the refrigerator and let it brew for at least 12 hours.

Bon appetit!

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Cake “Monastery Hut”

For the cake recipe you will need:

Cake recipe:

To make the insides of fresh cherries, remove the seeds from the berries, mix with sugar and place in a sieve to remove the juice. Do the same with frozen cherries. It’s quite easy to discard cherries from compote or jam into a sieve.

While the cherries are thawing and flowing around, bake the cake. For the dough, mix soft butter, sugar and salt. Add sour cream and mix again. Add flour and soda. Knead the dough.

Divide the dough into pieces. 15 parts make a large cake, laying 5-4-3-2-1 tubes with cherries. The 10-piece cake is more compact, suitable for a small group, laying 4-3-2-1. Roll out a piece of dough into a long strip and place cherries in a row on it.

Sprinkle cherries with starch

and pinch the edges so that the sausage comes out. Do the same with the rest of the dough and cherries.

Place the cherry tubes on a baking sheet covered with baking paper.

Bake for 10-15 minutes at 190C until golden brown. I baked this batch with the seam facing up and it turned out that the seams came apart. The second one was made with the seam down, the result was better, but a lot of juice leaked onto the sheet. Cool the workpieces.

Meanwhile, whip the cream. If the sour cream is not very fatty, then the cream will not whip up, but will be watery. Low-fat sour cream must be weighed out in advance to remove excess water.

Place the bottom layer of tubes on a waterproof stand. Cover with cream. Place the next layer between the lower tubes, and you will end up with 1 less tube.

And so on, until the very top.

Cover the cake assembled in this way with sour cream on all sides and put it in the refrigerator to soak overnight (that is, in the dark) (longer is possible). Before serving, you can grate chocolate on top. A perfectly soaked cake is cut very evenly and simply. The “Monastery Hut” cake is very tasty. Bon appetit!

Cake “Monastery Hut”

Sooner or later this was bound to happen. The only surprise is that this folk cake appeared on the blog only 13 years after its (blog) creation. One way or another, here is the recipe for the “Monastic Hut” for you.

Shortbread dough, sweet and sour cherries and sour cream, usual for homemade cakes of the 80-90s. This is what “Monastery Hut” is.

Ingredients :

Dough

Interior

Making recipe:

Prepare the dough. To do this, grind the butter and sugar to a creamy mixture.

Add sour cream and beat. Add flour evenly and knead into a smooth, elastic dough. You may need a little more or a little less flour than indicated in the recipe. The dough doesn’t have to be very soft, and you shouldn’t knead it too hard either.

Divide the dough into 15 parts.

Place on a plate, cover with film and place in the refrigerator for 30 minutes.

Defrost the cherries and drain the juice.

Alternately roll out the chilled dough into rectangles and place them on top of the cherries in one row.

Wrap and pinch.

Place on a baking sheet and place in an oven preheated to 180 degrees and bake until golden brown, approximately 17-18 minutes. Transfer to a wire rack and cool one hundred percent.

For the cream, beat sour cream with sweet powder.

We collect the cake. Place 5 chopsticks on a plate.

Generously coat with cream.

Place 4 sticks on top and grease again. And so in descending order - 3, 2, 1. Fill the cake with all the remaining cream and put it in the refrigerator overnight (that is, in the dark) .

When the cream has hardened, sprinkle the top of the cake with grated chocolate.