Monastyrskaya Izba cake is an amazing combination of shortcrust pastry, sour cream and canned or fresh cherries. According to the culinary legend, in the original, prunes were used for the filling, which apparently symbolized the monastic brethren, the black clergy. By the way, the appearance of the cake actually resembles a hut.
Ingredients
To prepare the dough, take 450 g of flour, 250 g of butter, 200 g of sour cream, 1 tsp. baking powder, a little salt, 100-200 g of granulated sugar. For the cream, prepare 800 g of sour cream and a glass of sugar. For the filling - about a kilogram of fresh or canned cherries, you can also use frozen ones.
Cake preparation
Put the sour cream in a deep dish, add baking powder and mix thoroughly. Warm the oil to room temperature, put in a mixer, salt, beat until fluffy. In the process of whipping in a thin stream, add sugar and sour cream in small portions. Then add flour as well. As a result, the dough should be soft, elastic, and should not stick to your hands. Divide it into about 15 equal parts, from which roll into balls. Wrap each of them in plastic wrap, put in the refrigerator for 2-3 hours.
While the dough is "resting" in the cold, prepare the cherry. If using fresh berries, rinse them, dry them, remove the seeds. Put the canned berries in a colander to drain the excess syrup, defrost the frozen ones, wait until the excess liquid drains.
Take chilled balls of dough, roll out of each rectangle. By the way, you do not need to sprinkle the board with flour, a well-made dough will not stick to it. Place the berries in a strip in the middle of the rolled dough. Wrap the dough, pinch the edges carefully so that the juice does not flow out. You should get oblong tubes (logs of the future hut), from which you will need to assemble the cake.
It is worth noting that the recipe assumes that they will be the same size. Preheat the oven to 200 ° C, put a sheet of parchment on a baking sheet, put the tubes with the seam down on it, put in the oven, bake for about 15 minutes.
Start preparing the cream. Mix sour cream with sugar, put in a mixer, beat at the highest speed for at least 10 minutes. When everything is ready, start folding the hut. Take out a large flat dish, put 5 straws on it, generously brush them with sour cream. Put 4 logs on top, then there are 3, then 2 and at the end 1. Do not forget to lubricate all rows with plenty of oil.
Cover the finished cake with cream on top, sprinkle with grated chocolate, refrigerate for 12 hours, or better for a day, so that it is well saturated. You can decorate the cake on top at your discretion. You can also add chopped walnuts or pastry poppy seeds to the filling along with cherries.
