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The Cherry Monastery Hut Sour Cream Cake is simply delicious!
700 g pitted
cherries How to cook
- Sift the flour, grate the butter from the freezer, salt, chop it with a crumbled knife, then add the sour cream. Knead the dough, divide the dough into 5 pieces and place in the fridge for 30 minutes. We remove each piece and roll it into a rectangle measuring 30×20 cm and use the 3-strip mode. Place the cherries next to each other, wrap everything in a long tube, pinching it tightly.
- Then preheat the oven to 180*, line a baking sheet with parchment paper, place our "logs" seamside down, and bake for 20 minutes, but I still rely on my oven. While our logs are baking, prepare the cream. Add powdered sugar and vanillin to the sour cream and stir.
- If you want the cream to have a thicker consistency, you need to "weigh" the sour cream first. To do this, put the sour cream in a gauze folded into several layers and place it in a colander. Place a sieve over an empty pot or bowl to allow the whey to drain out. Let the sour cream sit in the fridge for 8-12 hours.
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