Cherry in a hut
6 servings
120 minutes
Cherry in a hut is an exquisite dessert of Russian cuisine, featuring a unique texture and delightful flavor combination. Its origins trace back to deep folk traditions where homemade pastries held a special place in family celebrations. Crispy tubes of airy dough filled with fragrant cherries create an amazing sweet-sour taste blend, while sour cream adds tenderness and harmony. The finishing crispy crumb from baked dough makes the pie especially appetizing. This dessert is perfect for cozy evenings with loved ones or festive gatherings where it invariably becomes the centerpiece of the table. Before serving, the cake is soaked in the refrigerator, making it even richer and more enjoyable. Cherry in a hut is not just a sweet treat but a true embodiment of home warmth and love for traditions.
1
Sift the flour into a convenient container.
- Wheat flour: 200 g
2
Add 100 g of butter to the flour.
- Butter: 250 g
3
Mix the flour and butter. Add vanilla sugar here.
- Vanilla sugar: 4 g
4
Pour 125 ml of sour cream into the dough.
- Sour cream: 425 g
5
Knead the dough. It should not be too stiff. Send the dough to the refrigerator for 35 minutes.
6
While the dough cools, take out the previously thawed cherries. Sprinkle the berries with sugar.
- Frozen cherries: 500 g
- Sugar: 150 g
7
Place the sugar-coated cherries over medium heat. Cook for 5 minutes. Remove the berries from the stove. Dissolve the starch in cold water. Add this mixture to the cherries. Bring everything to a boil. Remove from heat. Strain the berries.
- Water: 25 ml
- Starch: 30 g
8
Take the dough out of the fridge. Divide it into several equal parts.
9
Roll out the dough thinly.
10
Cut the rolled dough into equal strips - not too narrow, but not too wide either.
11
Place cherries on each strip (by this time the berries should have drained). Leave a few strips without filling for decorating the cake.
12
Stick the edges of the strips and place them on a pre-greased baking tray
- Butter: 250 g
13
Bake for 15 minutes in a preheated oven at 180 degrees. The 'seam' should be on top. Bake the remaining strips without filling in the same way.
14
Mix 300 ml of strained sour cream with 150 g of butter, powdered sugar, and lemon juice.
- Sour cream: 425 g
- Butter: 250 g
- Icing sugar: 100 g
- Lemon juice: 15 ml
15
Arrange the chilled tubes with cherries to form a pyramid. Pour sour cream over the pyramid.
16
Crush the baked strips without filling. Sprinkle these crumbs on top of the cake. The dessert can also be decorated with strawberries. Send the cake to the fridge overnight.
