The Monastic Hut cake will undoubtedly justify all your efforts and efforts with its simplicity, beauty and taste. It is made from sand tubes stuffed inside with sweet and sour cherries and laid out in a white mound.
The tubes are connected to each other with sour cream; the cake is covered with the same cream and sprinkled with chocolate chips.
This delicious cake has several names: “Monastery Hut”, “Spruce Hut”, “Firewood under the Snow” and more. In my opinion, the last name is the most successful, it corresponds to today’s time of year and the appearance of this cake resembles snow-covered firewood in the forest.
Classic recipe
Cake “Firewood under the snow” is another name for the well-known “Monastic hut”, which took the basis from the older Moldavian dish “Gugutse caps”, which is prepared in a similar way, but thin pancakes are often used instead of shortcrust pastry.
“Cherry in the Snow”, “Honeycomb”, “Beehive”, “Drovnitsa” - in different parts of the world this amazing dessert is called differently, but the essence of all options is the same: strips are prepared from shortcrust pastry or sour cream dough in which the berries are wrapped cherries and baked in the oven. Next, the resulting “firewood” is layered with cream and stacked in the form of a triangular woodpile, very similar to the roof of a hut.
Ingredients
Dough for the “Firewood under the snow” cake:
- 400 g flour
- 250 g butter or margarine
- 200 g sour cream
- 200 g sugar
- 1/3 tsp. soda
- a pinch of salt
Cake filling:
- 1 kg cherries (weight without pits)
- a handful of nuts - optional
- 700 g sour cream 25%
- 250 g powdered sugar
- 10 g vanilla sugar
Homemade recipe
- Remove the butter or margarine from the refrigerator in advance and leave for half an hour at room temperature until it becomes very soft. Mix sour cream for the dough with soda, stir and leave for 10-15 minutes.
- Beat the melted butter with a mixer at high speed until fluffy. Without ceasing to beat, add sugar and beat for another 5-6 minutes until it is completely dissolved.
- While whipping the buttercream with a mixer, add a spoonful of sour cream and soda mixture and knead until smooth. Mix flour with a pinch of salt and knead into a soft, non-sticky dough.
- Cover the bowl with the dough with a lid (or wrap it in cling film) and place in the refrigerator for half an hour to an hour. Instead, you can put it in the freezer for 10-15 minutes.
- Sort the cherries, rinse, remove stems and pits. Peel the nuts and chop finely. Lightly fry them in a dry frying pan until they have a pleasant aroma.
- After the specified time, take the dough out onto the table, knead with your hands and divide into 15 equal parts, roll them into balls. Roll each ball into a rectangle with sides of about 7 and 20 cm.
- Place a strip of pitted cherries along the rectangle. Bring the edges of the dough together over the cherries and pinch tightly. You should end up with a shortcrust pastry tube with filling.
- Preheat the oven to 200C, cover a baking sheet with parchment paper and place the tubes on it (seam side down). Bake the “firewood” for the cake for about 15-20 minutes. When all the tubes are baked, let them cool completely.
- By that time, prepare sour cream for the cake: combine sour cream with powdered sugar, vanilla sugar and beat the cream with a mixer for about 7-10 minutes at high speed.
- Place 5 cherry tubes in a row on a large flat dish and coat them all with cream. Lay out the next layer of 4 tubes, cover them again with cream. In this way, fold the cake from the remaining tubes (reducing their number by 1 piece with each layer), coating them with cream.
- Decorate the finished cake to your taste (for example, with grated chocolate) and place it in the refrigerator for 10-12 hours to soak. Cut the finished “Firewood under the Snow” cake into pieces and serve. Bon appetit!
Preparing the dough
The most common version of the dough for the “Firewood under the Snow” cake is to prepare a regular dough with sour cream and butter: in a wide bowl, mix 250 grams of butter or good quality baking margarine with four cups of flour, grinding everything into a kind of crumbs, then add 3- 4 tbsp. spoons of granulated sugar, a pinch of salt and 0.5 teaspoons of soda, add a glass of sour cream and knead the dough. Try not to knead it for a long time: in just one minute, form a plastic lump of dough, place it in a plastic bag and put it in the refrigerator (not the freezer!). The dough should be in the refrigerator for at least an hour so that it matures and is ready to use.
Pancake house “Firewood under the snow”
Ingredients:
INGREDIENTS
- flour - 3 cups;
- chicken eggs - 4 pcs;
- milk - 1 l.;
- sugar - 2 tsp;
- rast. oil - 4 tbsp;
- salt - 1 pinch;
- sour cream 20% - 500g;
- powdered sugar - 150 g;
- thickener for cream - 1 g.
Step-by-step preparation:
I won’t tell you how to knead the dough for pancakes, everyone already knows that, I’ll just say that this time I used water instead of milk, and added vegetable oil to the dough at the very end. Fry pancakes.
From the cherries, I have frozen pitted ones, strain the juice and mix with sugar, the amount of sugar to taste. Beat the sour cream with powdered sugar (not for long) and add a thickener for sour cream. In the ingredients I indicated for cream, since there is no sour cream there. Place the cherry on the pancake, roll it into a tube and place it in a pyramid on a dish, spreading each layer with sour cream. Drizzle melted chocolate on top.
What can you use for the filling?
Usually, canned cherries for the “Firewood under the Snow” cake are used for the filling, which enterprising housewives prepare in their own juice in the summer. You can use cherries from juices or fresh frozen cherries. True, you need to add sugar to freshly frozen berries, since the natural acidity of cherries is too bright and dulls the taste of the other components of the cake.
In this case, before preparing the dessert, be sure to defrost the frozen product by placing it in a colander or sieve to drain off excess liquid, which during baking can spoil the appearance of the cake.
Calorie content of foods possible in the dish
- Buttermilk – 36 kcal/100g
- Cream – 300 kcal/100g
- Cream 10% fat – 120 kcal/100g
- Cream 20% fat content – 300 kcal/100g
- Sour cream – 210 kcal/100g
- Sour cream 10% fat content – 115 kcal/100g
- Sour cream 20% fat content – 210 kcal/100g
- Sour cream 25% fat content – 284 kcal/100g
- Sour cream 30% fat content – 340 kcal/100g
- Flour – 325 kcal/100g
- Fortified whole durum wheat flour – 333 kcal/100g
- All-purpose whole durum wheat flour – 364 kcal/100g
- Cereal flour – 348 kcal/100g
- Sour cherries – 52 kcal/100g
- Canned cherries – 61 kcal/100g
- Sweet cherries – 64 kcal/100g
- Dried cherries – 292 kcal/100g
- Margarine – 720 kcal/100g
- Sandwich margarine – 688 kcal/100g
- Diet margarine – 366 kcal/100g
- Margarine for baking – 675 kcal/100g
- Milk margarine – 743 kcal/100g
- Low-fat margarine – 384 kcal/100g
- Semi-fat margarine 40% – 415 kcal/100g
- Cream margarine – 720 kcal/100g
- Table margarine – 720 kcal/100g
- Powdered sugar – 374 kcal/100g
- Vanilla sugar – 379 kcal/100g
- Confectionery topping – 395 kcal/100g
Calorie content of foods: Flour, Margarine, Sour cream, Cherry, Cream, Vanilla sugar, Powdered sugar, Confectionery topping
Preparing the cream
To layer the “Firewood under the Snow” cake, sour cream is usually used: 700-800 grams of cream or fresh sour cream + one and a half glasses of sugar + a pinch of vanilla, whipped with a whisk until fluffy, when the whipped peaks of the cream do not lose their shape. It is important to ensure that the whipping process does not take too long, otherwise the sour cream will turn into butter and the cream will be spoiled.
Some housewives prepare custard for this cake, but this is completely contrary to the classic recipe. You can also use cream made from boiled condensed milk (500 grams) whipped with butter (300 grams) to form the finished “Firewood under the Snow” cake. But this is a variation on a theme, not the original version. Fans of this unusual cake tried all possible combinations of cream with the base and came to the conclusion that whipped cream cream best emphasizes the taste and matches the name.
Ingredients
Dough for the “Firewood under the snow” cake:
- 400 g flour
- 250 g butter or margarine
- 200 g sour cream
- 200 g sugar
- 1/3 tsp. soda
- a pinch of salt
Cake filling:
- 1 kg cherries (weight without pits)
- a handful of nuts - optional
- 700 g sour cream 25%
- 250 g powdered sugar
- 10 g vanilla sugar
Homemade recipe
- Remove the butter or margarine from the refrigerator in advance and leave for half an hour at room temperature until it becomes very soft. Mix sour cream for the dough with soda, stir and leave for 10-15 minutes.
- Beat the melted butter with a mixer at high speed until fluffy. Without ceasing to beat, add sugar and beat for another 5-6 minutes until it is completely dissolved.
- While whipping the buttercream with a mixer, add a spoonful of sour cream and soda mixture and knead until smooth. Mix flour with a pinch of salt and knead into a soft, non-sticky dough.
- Cover the bowl with the dough with a lid (or wrap it in cling film) and place in the refrigerator for half an hour to an hour. Instead, you can put it in the freezer for 10-15 minutes.
- Sort the cherries, rinse, remove stems and pits. Peel the nuts and chop finely. Lightly fry them in a dry frying pan until they have a pleasant aroma.
- After the specified time, take the dough out onto the table, knead with your hands and divide into 15 equal parts, roll them into balls. Roll each ball into a rectangle with sides of about 7 and 20 cm.
- Place a strip of pitted cherries along the rectangle. Bring the edges of the dough together over the cherries and pinch tightly. You should end up with a shortcrust pastry tube with filling.
- Preheat the oven to 200C, cover a baking sheet with parchment paper and place the tubes on it (seam side down). Bake the “firewood” for the cake for about 15-20 minutes. When all the tubes are baked, let them cool completely.
- By that time, prepare sour cream for the cake: combine sour cream with powdered sugar, vanilla sugar and beat the cream with a mixer for about 7-10 minutes at high speed.
- Place 5 cherry tubes in a row on a large flat dish and coat them all with cream. Lay out the next layer of 4 tubes, cover them again with cream. In this way, fold the cake from the remaining tubes (reducing their number by 1 piece with each layer), coating them with cream.
- Decorate the finished cake to your taste (for example, with grated chocolate) and place it in the refrigerator for 10-12 hours to soak. Cut the finished “Firewood under the Snow” cake into pieces and serve. Bon appetit!
Product molding
The “Firewood under the Snow” cake is made from strips of dough that are stuffed with cherries. The chilled dough is divided into fifteen equal parts, each of which is rolled out into a thin strip no more than 5 cm wide and about 30 cm long.
Place a row of cherries in the middle of the strip of dough (if fresh, sprinkle them with sugar or powdered sugar), fold the edges towards the center and pinch them well so that the juice does not leak out. Place the resulting “firewood” on a baking sheet at a short distance from each other and bake in the oven until slightly golden brown, being careful not to overdry, otherwise the “firewood” will become too hard and will not be well soaked in the cream.
When the resulting pieces have cooled completely, we begin to stack them in descending order in the form of a triangular stack of firewood: place the first five strips on a dish, laying them tightly together, generously grease them with cream, place four strips on top, placing them at the junction of the previous ones. Another layer of cream plus a level of three tubes, a layer of cream, then two tubes, a layer of cream and the last tube on top. It is important that there is really a lot of cream, so that the sand tubes with cherries inside are well soaked and become completely soft and delicate in taste.
We generously coat the “Firewood under the Snow” cake with the remaining cream so that the dough tubes are practically not visible through it; if desired, you can sprinkle the cake with chopped walnuts or chocolate chips, some use coconut for this.
The resulting magnificent dessert is sent to a cool place for at least twelve hours to soak and only then served to the festive table.
The process of forming a homemade dessert
Forming the “Firewood on the Snow” cake is easy and simple. To begin with, 5 rolls should be placed on a cake pan and covered with 1/5 of the cream. Next, you need to place the second layer of “cakes”, consisting of 4 products. After pouring sour cream over them, you need to lay out 3 more rolls, etc. As a result, you should get a very tasty pyramid, which can be additionally doused with chocolate glaze or sprinkled with coconut crumbs.
It is recommended to serve the formed cake to guests only after it has been kept in the refrigerator. After all, this is the only way to get a very tasty and tender delicacy that will serve as an excellent dessert for the holiday table. Enjoy your tea!
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