- Butter - 250 Grams
- Salt - 1 pinch
- Sugar - 1 glass
- Vanillin, sachet - 1 piece
- Flour - 3,5 glasses
- Sour cream - 200 Grams
- Cream - 250 grams (cream)
- Condensed milk, can - 1 Piece (cream)
- Butter - 200 grams (cream)
- Chereshen - 750 Grams (filling)
- Chocolate - for powdering - To taste
- Cranberries - 100 Grams (stuffing)
1. Beat with sugar soft butter, add vanillin, sour cream, salt. Add the flour and knead the dough. We divide the finished dough into 15 equal parts. Each part is rolled out with a strip of 20 cm x 7 cm. 2. With the canned berries, merge the juice. We put the berries on the strips of the dough and lightly sprinkle them with sugar. Fill the tubules and protect them from all sides. 3. Bread tray to sprinkle with flour or spread the parchment, spread the tubes and bake in the oven at 220 degrees for 10-15 minutes. 4. The tubes were baked. We remove the tubes and cool them. Preparing the cream - butter cream whisk to a lush, light state. Whip until cream is stable. Separately whisk all the ingredients! Add the condensed milk to the battered butter and beat well. Add the whipped cream, shifting them with a spatula. 5. Lay out the cake layers: the first layer - the tubes 5, carefully lubricate the cream, the second layer - the tubes 4, again lubricate the cream and so on. Just one tube on the top layer. 6. Cake "Monastic Hut" is ready. Bon Appetit.
Servings: 6