Monastery Hut Cherry Cake
Be prepared that the amount of flour may vary. Focus on dough consistency rather than measurements.
Updated : 09 September, 2025
Easy
More than 1 hour.
Ingredients
Batter
150 grams
Butter
100 grams
Sour cream
3 cup
Wheat flour
1
Chicken eggs
1 tablespoon
Sugar
Cream
500 grams
Sour cream
4 tablespoon
Sugar
to taste
Vanillin
Filling
1 tablespoon
Sugar
300 grams
Sour Cherry
Decorating
50 grams
Chocolate
50 grams
Almond
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the ingredients for the dough. The butter must be cold, so take it out of the fridge just before use.
Step 2
You can make the dough using a food processor, which is quicker. But I’ll do it by hand. Sift the flour into a bowl. Cut the cold butter into cubes and rub it into the flour until it resembles crumbs.
Step 3
In a separate bowl, beat the eggs with sugar.
Step 4
Add the egg-sugar mixture and sour cream to the flour-butter crumbs. Knead the dough.
Step 5
The finished dough should be soft but not sticky. If needed, add a little more flour. Do not knead it for too long - overworking shortcrust pastry can make it tough. Wrap the dough in plastic wrap or place it in a bag and refrigerate for 30 minutes. Preheat the oven to 400°F (200°C).
Step 6
For the filling, use any cherries - fresh, frozen, or canned - as long as they are pitted. I usually preserve cherries in their own juice for the winter.
Step 7
Drain excess juice from the cherries and mix with sugar carefully so as not to break the berries.
Step 8
Take the dough out of the fridge and roll it into a rectangular sheet about 1/8 inch (3 mm) thick. You need 21 tubes. Divide the dough into 3 equal parts and cut each into 7 strips about 1.5-2 inches (4-5 cm) wide and 8.5 inches (21-22 cm) long.
Step 9
Place cherries in a row along each strip and pinch the edges closed. Arrange the tubes on a baking tray and bake in the preheated oven for 15 minutes until lightly golden. Baking time depends on your oven.
Step 10
Remove the baked tubes and let them cool. Meanwhile, prepare the sour cream filling.
Step 11
Prepare all ingredients for the cream. Use high-fat sour cream. You can substitute vanilla with vanilla sugar.
Step 12
Mix sour cream, sugar, and vanilla in a bowl and beat until the sugar is fully dissolved.
Step 13
On a flat plate, spread a little cream, then place 6 tubes. Cover them generously with cream. For the next layer, place 5 tubes and spread cream again. Continue building a pyramid, decreasing the number of tubes per layer: 4, then 3, and so on.
Step 14
Crush roasted almonds and dark chocolate by any convenient method. I use dark bitter chocolate - it pairs well with cherries.
Step 15
Decorate the cake with chocolate-nut crumble. Optionally, top with cherries and mint leaves. The cake is ready. Enjoy!