CAKE "MONASTERY HUT"

For testing:
• sour cream (20%) – 200 g
• baking soda – 1/3 teaspoon

• butter – 250 g
• sugar – 1 cup
• salt – a pinch
• flour – about 3.5 cups (to the desired consistency of the dough)
For the filling:
• frozen or fresh pitted cherries – 500-600 g
• starch – 1 heaping tablespoon
For the cream:
• fatty sour cream (30% and above, the sour cream should whip well) – 500-600 g
• sugar – 1 cup (before adding to the cream, it needs to be ground into powder)

HOW TO COOK?

In this example, we are making a cake from 15 tubes, and the ingredient layout above is given for this case.

1. Add baking soda to the sour cream, mix.
2. Beat the softened butter with sugar and salt until homogeneous.
3. Add the sour cream with baking soda to the beaten butter, mix.
4. Gradually add flour until you have a soft, but not sticky dough.
5. Place the kneaded dough in the refrigerator for 2 hours.
6. Divide the rested dough as accurately as possible into 15 parts.
Roll out 15 balls from the dough, place them on a floured plate, and put them in the refrigerator, leaving on the table only the piece of dough you are working with. Take the dough out of the refrigerator as you roll it out.
7. For the filling, mix the frozen cherries (without defrosting!) with the starch.
8. Roll out a dough ball into a rope about 20-22 cm long.
The rope should be fairly even in thickness.
9. Roll out the rope into a strip about 7-8 cm wide.
The width depends on the diameter of the berries - the width should be enough to wrap around the berry and still have some left for pinching the edges.
Place a chain of berries in the center of the strip. Carefully pinch the top and side edges. Place the resulting dough tube seam side down on a baking sheet lined with parchment paper.
In this way, shape all the other tubes.
10. Make small holes in the tubes so that they don’t burst while baking. Puncture between the berries.
11. Bake the tubes in an oven preheated to 180-200 degrees C until golden brown (about 20 minutes). Let the tubes cool under a doubled towel.
12. For the cream, whip the 30-35% sour cream with powdered sugar until it becomes creamy.

ASSEMBLY OF THE CAKE - according to the scheme 5+4+3+2+1

1. Place the first 5 sticks, spread with sour cream.
2. Place another 4 sticks in the gaps between the bottom sticks, again spread with cream.
3. Next, 3 sticks + cream; 2 sticks + cream; 1 stick + cream.
During the layering process, generously use the sour cream, as the dough in the sticks is dry, and if there is not enough cream, the cake will not soak properly and will be dry.
4. Use the remaining cream to smooth the sides of the roof.
5. Place the assembled cake in the refrigerator for several hours or overnight to soak well.
6. If desired, for greater beauty, trim the edges of the cake.