Kitchen appliances and utensils
- a stove or hob;
- oven;
- knife;
- cutting board;
- plates / bowls for products;
- grater;
- scraper;
- Pizza knife;
- baking sheet;
- parchment paper;
- mixer.
Ingredients
- Oil - 200 g
- Sour cream - 1 L
- Salt - ¼ tsp
- Flour - 400 g
- Powdered Sugar - 300 g
- Vanilla Sugar - 1 sachet
- Cherry in own juice - 1 l
Step cooking
The process does not require special skills, and is carried out according to this scheme:
- Sift 400 g flour into a deep bowl.
- Flour 200 g of frozen butter in flour, and then grate it on a coarse grater.
- Grated butter and flour, carefully grind into crumbs.
- Add to the composition ¼ tsp. salt and 200 g of sour cream. Mix everything. Collect the dough into one lump.
- Divide the resulting dough into 5 pieces, and each of them give the shape of a rectangle.
- Put the resulting pieces on a dish, sprinkle with flour, cover with cling film and send to the refrigerator for 1 hour.
- At the end of the period, take 1 piece of dough from the refrigerator and roll it into a thin rectangular layer.
- With a pizza knife, trim the edges of the rolled layer, and then cut it along the strips into 3 pieces.
- On each strip lay freshly frozen cherry in a strip.
- Screw the cherry into the tube. The edge of the dough is best lubricated a little with water, so that your tube closes. So do with all your strips and pieces of dough that are left in the refrigerator.
- Put the finished tubes on a baking sheet, pre-coated with parchment paper, and send everything to the oven preheated to 200 degrees for 20 minutes.
- For cooled tubules, trim the edges and align their length to then assemble the cake.
- Make a cream. To do this, in a deep container, mix 750 g of fat sour cream, 300 g of powdered sugar and 1 bag of vanilla sugar. Mix everything thoroughly and beat with a mixer.
- Collect the cake on a platter, on which you will serve it to the table. For this, 2-3 tbsp. l cream must be evenly stretched along the length of the tubes on the surface.
- Next, lay the cherry sticks as close to each other as possible.
- Apply 3-4 tbsp again. l cream and lay the second layer with a pyramid. So do with all your ducts. Ideally lay out in this order: 5-4-3-2-1.
- Next, thoroughly coat the cake with cream and separately leave 2-3 tbsp. l cream to refresh it after insisting.
- Put the cake in the refrigerator or cool place at night. After insisting, grease the cake with cream again and smooth.
- Before serving, you can decorate the finished cake with chocolate chips or nuts.
Video recipe
Wanting to maximize the taste indices of your cake, get acquainted with the video materials that are presented below. You will find recommendations from experienced chefs and a description of the intricacies of the cooking process.
Creating a delicious cherry monastery cake, be sure to leave your comments. Each of your reviews is able to provide the necessary support to a novice chef in creating his home masterpieces.
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