Home General issues Cake recipe monastery hut with condensed milk. Cake monastery hut with condensed milk. Recipe for making a monastery hut cake with condensed milk

General issues

Cake recipe monastery hut with condensed milk. Cake monastery hut with condensed milk. Recipe for making a monastery hut cake with condensed milk

Puff pastry - 1kg (you can buy ready-made in the store or cook it yourself)
Fresh or frozen cherries (pitted)
Boiled condensed milk - 1 can
Chopped nuts (preferably walnuts)
Chocolate paste or chocolate (the latter must be melted in a water bath)
Sour cream - 1/2l
Powdered sugar - ½ cup
Grated chocolate - for sprinkling.

Step by step cooking recipe

puff pastry

chocolate paste

Recipe cooking secrets

Cake Monastic hut is always served to the table to the joyful applause and sound greeting of the whole family and guests. The taste cannot be expressed in words: cherry gives a slight sourness to the background chocolate flavor, and the walnut wonderfully sets off and complements. The cake is loved by children and adults.

A small amount of sesame seeds can be mixed into the filling with nuts, which will burst in the mouth while eating, which will bring additional joy.

Below we have a somewhat lazy version of the recipe (if you use ready-made puff pastry from the store), and in the video step by step recipe how to make a classic choux pastry cake:

With cherry will perfectly decorate your not only casual table but even a dinner party. Such a delicacy will always remind you of a cozy home, a friendly family and a carefree childhood.

Cake "Monastic hut" with cherries and condensed milk

Ingredients:

For test:

margarine - 250 g;
flour - 2 tbsp.;
sour cream - 200 ml.

For filling:

pitted cherries - 700 g;
sugar - to taste.

For cream:

boiled condensed milk - 400 g;
butter- 200 g.

For sprinkling:

walnuts;
grated chocolate;
coconut shavings.

Cooking

Now we will tell you how to bake the Monastic Hut cake with cherries. So, put the berry in a colander and leave for a while to drain all the juice. Sift the flour into a separate bowl. We cut the chilled margarine, combine with flour and grind until crumbs form. Pour sour cream into the resulting mass and knead well into a homogeneous dough that does not stick to your hands. Cover the bowl and send it to the refrigerator for 30 minutes. After that, we divide the dough into 15 equal parts, each of which is rolled up first with a sausage, and then rolled into a rectangle. On each piece lay out a cherry, sprinkled with sugar if desired. Then we carefully connect and close up the edges, forming a tube. We shift the "logs" on a greased baking sheet, put in the oven and bake for 30 minutes.

And this time we do it for now. To do this, combine the softened butter with boiled condensed milk and knead the mass until fluffy. Now we take a flat dish, put 5 tubes on it, coat them with cream, put 4 more tubes on top - cream and so on. When all the tubes are laid out, grease the sides of the cake with cream, and for sprinkling, three chocolate and mix it with nuts. You can also use other powder coconut flakes, nuts, grated chocolate. Sprinkle the whole cake with sprinkles and let it soak without a refrigerator for at least 1 hour.

Cake "Monastic hut" with cherries and custard

Ingredients:

For test:

flour - 4 tbsp.;
sour cream - 1 tbsp.;
sugar - 2 tbsp. spoons;
margarine - 250 g;
salt - a pinch.

For filling:

Cherry.

For cream:

milk - 1 tbsp.;
egg - 1 pc.;
sugar - 0.5 tbsp.;
flour - 0.5 tbsp. spoons;
starch - 0.5 tbsp. spoons;
butter - 100 g.

Cooking

Mix flour with sour cream and sugar, throw a pinch of salt, add butter, chop everything until crumbs and a homogeneous dough are formed. Then we put it in the refrigerator for 2 hours, and we ourselves make the filling and cream for now. We wash the cherries, remove the seeds and add sugar.

Next, we cook custard. To do this, pour a little milk into a separate container and dilute the starch and flour in it so that there are no lumps. Beat the remaining milk with chicken yolk and granulated sugar. Put the mixture on the stove and bring to a boil. Then carefully pour the milk and cook, stirring constantly, until the cream begins to thicken. Then set the pan aside and let it cool. When the cream becomes almost cool, start whipping it, gradually adding butter. Thereafter remove the finished mass in the refrigerator.

After two hours, we take out the dough, put it on the table and divide it into 3 equal pieces. We roll each piece into a square with sides of about 30 cm and cut it into 5 equal strips. We put berries in a row on each strip, wrap the tubes and pinch the dough from above. We put the finished tubes on a baking sheet and bake for about 20 minutes at a high temperature. As a result, you should get 15 "logs" stuffed with cherries. We put the cake on a large dish in the shape of a pyramid, spreading each layer with custard.

With condensed milk was created especially for lovers of rich, high-calorie desserts. Cherry sourness goes well with the sweetness of the cream. Baking such a dessert at home is quite simple - follow the basic rules for the formation of "logs", beat the cream thoroughly and take the time to soak the cake. Surprise your guests with this wonderful summer dessert! Cooking time - 80 minutes and another 5-5.5 hours will be needed for impregnation. Baking belongs to the puff type.

For cherry tubes you will need products:

Butter - no more than 250 grams.
A glass of sugar or powder.
Sour cream - about a glass.
The whitest flour is 3 and 1/2 cups.
Baking powder for dough - 1 sachet.
Salt - 2-3 grams.
Cherries, fresh, defrosted or Cherry jam- 700 grams.

The cream will be made from products:

Butter - 300-320 grams.
Boiled condensed milk - 1 can (380 grams).

Topping for cake:

Chocolate - 50 grams.
Crushed walnuts or peanuts - 100 grams.

Cooking process

Prepare the filling - this will take the most time:

If the cherries are frozen, take them out of the refrigerator and hold for room temperature at least 3 hours. Then put on a sieve and decant the excess juice. Sprinkle the berries with sugar at the rate of 200 grams per kilogram of berries.
You can use jam. It doesn't need to be sweetened.

Let's prepare the tubes:

Soften the butter in advance, chop into pieces and put in a low, deep container.
Pour sugar and grind until the mass turns white. You can do this with a spoon or with a mixer.
Pour in sour cream. For the test, you can use a low-fat product - 15-20%.
Salt and sprinkle in the flour.
At the end, a soft, dense, non-sticky dough should form.
Divide the lump into 15 identical pieces and place in the cold for half an hour or an hour.
Roll out the chilled dough into rectangles. The thickness of the dough should not exceed 3 millimeters. For each, along, lay out a row of cherries and roll up.
Pinch the edges and ends well so that liquid does not leak during baking.
Lay the tubes seam side down on a parchment-lined baking sheet.
Place the tubes in an oven preheated to 170–200 degrees and bake for 17–20 minutes. When the top of the blanks becomes slightly ruddy, you can get the tubes and put them on a cooling board.

While the base of the cake is cooling, prepare the condensed milk cream:

Boil the condensed milk for two hours.
Take the butter out of the refrigerator and let it thaw a little.
Beat butter and condensed milk with a mixer until the cream becomes homogeneous, without lumps.

Assemble the cake:

Put the log hut on the dish in this order: the first layer - 5 pieces, the second - 4, then one less in each next layer.
Lubricate each layer generously with cream. finished cake garnish: sprinkle with grated chocolate and chopped nuts. You can also melt the chocolate in the microwave and pour the "Monastic hut" on top.

Ready dessert should be infused in the cold for at least 5 hours. Serving to the table, portioned pieces can be decorated with whipped cream, summer berries, a piece of chocolate.

Cherry cake Monastery hut is so beautiful, so tender and fragrant that it is simply impossible not to love it. One has only to look at the photo, as you immediately want to cook (eat) it. I offer a proven recipe for the Monastic hut, as well as little secrets on how to make the dough correctly so that the tubes with cherries are well saturated and the cherry itself does not leak out, and how to make sour cream so that it keeps its shape and does not blur.

Ingredients:

dough for cherry tubes:
200 gr. butter
2.5 cups flour
1 cup sour cream
1/2 tsp soda + 1 tsp vinegar
5 tbsp Sahara
1 tsp vanilla sugar
cake filling:
700-800 gr. canned pitted cherries or 1kg. fresh cherries
sour cream:
1 liter of sour cream 25% fat
1 cup powdered sugar
200 gr. butter

Since the filling and cream for this cake should be prepared in advance, and only then start making the dough, I will start the recipe with a description of how to prepare the cherry filling and how to make a thick sour cream, and then move on to the dough recipe, baking and assembling the cake itself.

Canned cherry cake filling

most the best stuffing for the monastery hut is cherry jam. It is such a cherry, boiled in own juice, retains an intense cherry flavor and at the same time does not leak from the tubes during baking.

Therefore, if there is cherry jam, then we use it. We carefully drain all the liquid, the bones, if any, must be removed. Cherry from compote is also suitable, but the cherry flavor will be less intense, and the cake will not be as fragrant.

Fresh or frozen cherry tart filling

We choose ripe cherries, burgundy in color, sweet and sour in taste. Bright red cherries are usually not ripe, and therefore too sour and not suitable for cake.

So, first of all, we remove the bones with a safety pin or a special device. Pour fresh pitted cherries with sugar in a ratio of 1: 1.
We leave the cherry for a couple of hours to let the juice go. Then we put the cherry together with sugar on a low fire. Stirring gently, bring to a boil. Boil the cherries for 5 minutes in their own juice, then remove from heat. In fact, we prepared five-minute cherry jam.
We take out the cherries with a slotted spoon, put them on a plate so that they cool faster. Such cherries will be quite sweet, rich in taste, and will release quite a bit of juice during baking. The remaining cherry juice is used for compote.

Sour cream for cake Monastery hut

If ordinary sour cream is suitable for Medovik or any other cake, then for the Monastic hut it is required thick cream, which does not blur and holds its shape well. This cream is prepared as follows.
We take a liter of fat sour cream, ideal - homemade sour cream. If only store-bought sour cream is available, then we choose fresh sour cream and a fat content of at least 25%. Spread sour cream on gauze, folded several times. We tie the ends of the gauze with a knot, and hang the knot itself over the container where the whey will drain.

For these purposes, it is convenient to use a saucepan and a wooden spatula. We hang the knot by the handle of the spatula, and attach the spatula itself so that the whey drips into the pan. We put the whole structure in the refrigerator for a couple of hours, you can overnight.
When the whey drains (sometimes it drains to a glass of whey), put the sour cream in a container. Having lost some of the liquid, the sour cream becomes thick and more like cream cheese.

We begin to beat such thick sour cream with a mixer at medium speed. Then add powdered sugar little by little. If there is no powder, then we first grind ordinary sugar with a blender or in a coffee grinder, and only then we prepare sour cream for the cake.
When the powdered sugar has dissolved, add the softened butter to the sour cream. Add oil in batches.

Increase the speed of the mixer, beat the cream until it becomes homogeneous in consistency. You don't need to beat for a long time. Let's taste the cream. You can add a tablespoon if you like. lemon juice so that a pleasant sourness appears, and the cream is not cloyingly sweet.

We hide the sour cream in the refrigerator so that it cools properly and becomes thicker.

Cake dough Monastic hut

For the Monastic hut we are preparing sour cream-short pastry. This dough is fluffy and soft at the same time. There is nothing complicated in its preparation, but you need to know a couple of simple secrets.
So, we spread the butter in advance from the refrigerator so that it warms up. We try the oil with a finger, if the finger easily leaves a dent, then the oil has reached the consistency we need.

Measure out two and a half cups of flour. We use a glass with a volume of 250 ml., We collect with a small slide. We sift the flour.
Pour the flour onto a flat surface (cutting board or large plate), put the softened butter. With a knife, we begin to chop the butter, mixing flour with butter in a similar way.

When the pieces of butter are small enough, lightly grind the butter with flour with your fingertips. As a result, we get such an oil-flour crumb. Grinding until the oil is completely dissolved is not necessary, on the contrary, we need these blotches of oil so that the dough turns out crumbly and looks a bit like puff pastry.

Then you can continue to cook the dough on a cutting board or use a convenient container.
Put a teaspoon of vanilla sugar or vanilla on the tip of a knife into the dough.

Add 5 tablespoons of sugar.

Extinguish soda with vinegar.

Mix all the ingredients, and then add sour cream in small portions.

First with a spoon, and then with your hands quickly, so that the butter does not have time to melt, knead the dough. As a result, we get such a soft, but very sticky dough, which at the same time holds its shape quite well.

It is not necessary to add additional flour to make the dough “better”. Excess flour will make the dough denser, and instead of tiny tubes, it may turn out to be oak.
The next step is to chill the dough well. The oil that is included in its composition will freeze, it will be easy and comfortable to work with such a dough. So, we spread the dough on food plastic, make a cake out of it, so that it cools better, wrap it in plastic and send it to the refrigerator for an hour.

When the dough has cooled well, take it out of the refrigerator. We divide into three or four parts. You will immediately notice how easy it is to work with this sand dough, it rolls out perfectly, does not stick to the table. By the way, so that the whole dough does not heat up, we first work with one piece, and keep the rest in the refrigerator and take it out as needed.
So, each part of the dough is rolled out into a layer about 3-4 mm thick. Then, using a paper stencil, we cut out rectangles 20 cm long and 7 cm wide. If the cherry is small, then we make the stencil a little narrower.

We have to cut out 15 rectangles. If it turned out less, then we collect the dough scraps, roll the dough into a layer again and cut out the missing rectangles.
Arrange cherries along the rectangle.

Then we carefully pinch the dough on top to get such a tube with cherries inside. The dough should not fit too tightly to the cherry, otherwise the cherry will break the tube during baking. We also tightly pinch the edges of the tube so that the filling does not run away.

We put the tubes on a baking sheet with the seam up, even if the seam does not withstand and bursts, the filling will still remain inside. We place the tubes at a distance of 2-3 centimeters from each other. We pierce the tubes along the entire length with a toothpick. This is done so that during baking, hot cherry steam can escape freely and not break the tube.

We put a baking sheet with cherry tubes in a well-heated oven. Bake for 10-15 minutes at 180°C. shortcrust pastry it cooks very quickly, so we look after our straws. As soon as the tubules are browned on top and bottom, we immediately take them out, it is not necessary to fry until brown.

Since only 7-8 tubes fall on one baking sheet, we bake the tubes in two steps or use two baking sheets. Cool the finished tubes on a wire rack.

Assembling the cake Monastic hut

When the cherry tubes are completely cool, you can start assembling our cake. It is impossible to fold a cake from warm tubes, otherwise the sour cream will heat up and flow.
So, we take a large enough flat dish to fit the whole Monastery hut on it, which looks more like a very tasty castle. We spread the cream on the very bottom with a thin layer, and then put five cherry tubes. We try to fold the cake neatly))) We cover the tubes with a layer of cream.

We put the second layer of four tubes, apply a layer of cream. We form the third layer of three cherry tubes, grease with cream.

We put the fourth layer of two tubes, and the last, fifth layer, which consists of only one cherry tube.

We coat our hut on all sides sour cream. Here you will have to try a little to make the walls of the Monastery hut more or less even. For these purposes, it is convenient to use a long knife. To make the cream easier to spread over the surface, heat the knife in hot water, wipe dry, and then level.

In order for the tubes to be properly saturated with cream, we keep the cake for 10-12 hours in the refrigerator.

Immediately after preparing the cake or immediately before serving, we decorate the Monastery hut. In this case, grated dark chocolate was used, which harmonizes perfectly with cherries and butter cream, as well as candied cherries and sprigs of mint. That's all, our very a tasty cake"Monastic hut" is ready, you can invite guests! By the way, if you like pies with fruit fillings I advise you to try

Cake monastery hut with condensed milk recipe with photo

Having prepared the Monastic hut cake with condensed milk according to this recipe, they themselves were surprised that they had not known about it before, how original it is in all respects, and the taste is such that it is impossible to observe a reasonable measure, you want more and more. We recommend everyone to try, because for the New Year festive table can't think of a better one, even appearance it is absolutely wintry and fabulous.

It is better to cook it in advance so that it is soaked and, nevertheless, the time of its preparation is not small, you will have to tinker, but the result will make you forget about the time spent.

Cooking necessary products for cake Monastic hut with condensed milk. flour - 2 cups (approximately), butter - 200g, sugar - 3/4 tbsp. eggs - 2 pcs. sour cream - 1 tbsp. raisins - 100g, walnuts - 3 tbsp. poppy - 100g, candied fruit from any fruit (if not at hand, you can replace it with thick jam) - 100g, condensed milk - 150g, chocolate (for decoration) - 50g.

The recipe for making a monastery hut cake with condensed milk:

First, knead the dough: to do this, pour flour on a special board for dough with a slide, making a recess in it, put sour cream, melted butter in advance, beaten eggs with sugar and knead a thin dough.

We put the dough in a plastic bag and send it to lie in the refrigerator for one hour, doing the fillings during this time. Walnuts grind with a blender, but not all, but leave some part, which we grind slightly, so that small pieces remain, we mix them with pre-washed raisins and this will be one of the fillings, set it aside for now.

Those nuts that were crushed with a blender are mixed with sugar and it will be next stuffing, we put it next to the first, near the test board. We scroll poppy seeds on a coffee grinder and also mix with sugar, this is another filling for the “Monastic hut” cake, which we put next to the previous fillings.

The last filling is candied fruit or just a thick jam with pieces of fruit, preferably cherry or apricot.

If the dough has stood the allotted time, we start working with it, first we stretch it into a long bundle, about 3 cm in diameter, then we cut it into 20 equal parts and form a ball from each, putting them on the board in one place.

Further, approaching the end and continuing to prepare our delicious “Monastic Hut” cake, we take each ball in turn and roll out a cake from it, in the center of which we lay out one of the fillings in turn.

Then we roll each cake with the filling into a tube, pinch the edges and put it in a pan with a sheet of parchment placed on it, and then put it in a preheated, but not very hot oven and bake for about 30 minutes.

When all the "poles" are ready, leave them to cool, and we ourselves are preparing the cream, for which we beat the softened butter with a mixer, when the butter is whipped enough, add a little condensed milk and continue to beat for a while. We check if the “poleshki” have cooled down, and the cream is ready, then we are engaged in “building a hut”, for this, on beautiful dish lay out the first row of "poles" in the amount of 5 pieces, then grease them with cream.

Then we lay out the next row, but across the previous one, we also grease it with cream, so four rows, the top layer of the cream will be the final one, sprinkle it with chocolate grated on a coarse grater. Our delicious monastery hut cake with condensed milk is ready, but it must stand in the refrigerator for 12 hours, then it will be a delicious cake.

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