Monastarskaia cake
Monastarskaia Izba Cake: A Cherry and Cream Delight
Preparation time: 1 hour
Baking time: 25 minutes
Total time: 1 hour and 25 minutes
Servings: 8-10
In short, the Monastarskaia Izba cake is a quick and delicious recipe that combines the delicate texture of the dough with the flavorful cherry filling and smooth cream. This recipe has been passed down through generations, bringing joy and flavor to tables in various corners of the world. Get ready to impress your family and friends with a dessert that not only looks good but also tastes unforgettable!
Ingredients
For the dough:
- 2.5 cups of flour (approximately 250 g each cup)
- 200 g of margarine (80% fat, cold from the fridge)
- 200 g of sour cream (preferably high-fat for a richer texture)
- 1 egg (preferably at room temperature)
- 50 g of sugar
- 1 tablespoon of vodka (or another stronger alcohol)
- 1 packet of vanilla sugar
- A pinch of salt
For the filling:
- Pitted cherries, well drained
- Crushed nuts (optional, for added texture)
For the cream:
- 600 ml of sour cream (also cold)
- 1.5 cups of powdered sugar
- Juice of one lemon (for a touch of freshness)
- Or a packet of vanilla sugar
For decoration:
- Meringue flowers
- Sweetened condensed milk (for garnish)
Preparing the Dough
1. Sifting the flour: Start by sifting the flour onto a large wooden board. This technique not only helps aerate the flour but also removes lumps, ensuring a smooth and fine dough.
2. Adding the margarine: Cut the cold margarine into small flakes and add it over the flour. Use a large, wide knife to mix, cutting the margarine into the flour until you achieve a mixture with a texture similar to wet sand. This method should be done quickly, in 2-3 minutes, to keep the margarine cold and prevent it from melting.
3. Adding wet ingredients: Pour a tablespoon of vodka (or other alcohol) into the flour and margarine mixture. In another bowl, mix the sour cream, egg, and salt, then pour this mixture into the flour mixture. Use cold hands to gently mix, without kneading, until the dough comes together in a ball.
4. Resting the dough: Wrap the dough in plastic wrap and refrigerate for one hour. This step is essential as it allows the gluten to relax, resulting in a more tender dough.
Preparing the Filling
5. Preparing the cherries: Drain the cherries of their juice. If you find them too sour, you can add a little sugar to sweeten them. These fruits will add a touch of freshness to the cake, perfectly contrasting with the cream.
Baking the Rolls
6. Preheating the oven: Preheat the oven to 200°C. A well-heated oven will ensure even baking of the rolls.
7. Dividing and rolling out the dough: Divide the dough into 6 equal parts, keeping the other pieces in the fridge to stay cold. Roll each piece of dough into a thin sheet, being careful not to press too hard.
8. Forming the rolls: On each rolled-out sheet, add a row of drained cherries. Gently roll the dough, being careful not to compact it, to maintain an airy texture. You will get 6 long rolls, about 2-3 cm wide.
9. Baking the rolls: Place the rolls on a baking tray greased with a little oil or margarine. Bake them in the oven for 20-25 minutes, or until golden. Make sure to keep an eye on them as each oven bakes differently.
Preparing the Cream
10. Whipping the cream: While the rolls are baking, you can prepare the cream. Place the cold sour cream in a bowl and add the powdered sugar and vanilla or lemon juice. Use a mixer to whip the cream until it becomes fluffy and firm. A high-quality sour cream will make a significant difference in the final texture.
Assembling the Cake
11. Combining the rolls: After the rolls have cooled, place the first 3 rolls side by side on a long platter. Pour half of the sour cream over them. Place the next 2 rolls on top and repeat the process, pouring cream again.
12. Finishing the cake: Place the last roll on top and cover the entire cake with the remaining cream. Now is the time to add a beautiful decoration: use meringue flowers and, with the help of a pastry syringe, garnish with sweetened condensed milk.
13. Chilling the cake: Let the cake chill for 5-6 hours in the fridge. This step is crucial to allow the flavors to meld and achieve the perfect texture.
Practical Tip
If you want to enrich the flavor of the cake, you can also add some crushed nuts between the layers of rolls. These will add a crunchy note and extra flavor. Additionally, if you do not have cherries, you can use other berries, such as raspberries or blueberries, to create a unique version of this recipe.
Calories and Nutritional Benefits
A serving of Monastarskaia Izba cake contains approximately 300-350 calories, depending on the amount of sugar and sour cream used. Although it is a rich dessert, cherries provide a dose of vitamin C, antioxidants, and fiber, contributing to a healthy lifestyle.
Frequently Asked Questions
- Can I use butter instead of margarine?
Yes, butter will give a more intense flavor, but make sure to use it cold, just like margarine.
- What can I do if I can't find cherries?
You can replace cherries with other seasonal fruits, such as plums or peaches, but adjust the amount of sugar according to their sweetness.
- How can I store the cake?
The cake can be stored in the fridge for 2-3 days, but it is best after it has been chilled for at least 6 hours.
Serving and Recommendations
Serve the Monastarskaia Izba cake alongside a cup of freshly brewed coffee or a fragrant fruit tea. This dessert is perfect for festive meals or gatherings with friends, bringing a touch of joy and nostalgia for flavors of the past.
A simple, quick, and flavorful recipe, the Monastarskaia Izba cake will surely become your and your loved ones' favorite!
Ingredients: Dough: 2.5 cups of flour (250 g per cup), 200 g of margarine (80% fat), 200 g of sour cream, one egg, 50 g of sugar, 1 tablespoon of vodka, 1 packet of vanilla, salt. Filling: Pitted cherries in their juice, crushed walnuts (optional). Cream: 600 ml of sour cream, 1.5 cups of powdered sugar, juice of one lemon, or one packet of vanilla. Decoration: Meringue flowers, sweetened condensed milk boiled.
