Monastery Hut Cake with Cherries and Sour Cream

How to tell when it is ready

Coat sides, sprinkle chocolate and coconut and refrigerate at least 6 hours before cutting across the tubes.

Tips

• Cream butter with pastry sugar and eggs, mix in 200 g sour cream, flour and baking powder.
• Divide into ten portions, roll thin strips, place 30 g drained cherries and a little cherry sugar down each, then seal seams.
• Set seams down on a lined tray and bake at 180°C (350°F) for 20 to 25 minutes until golden.
• Beat 400 g sour cream with icing sugar and vanilla.

Troubleshooting

• If pastry bursts, use less cherry filling and seal seams well.
• If frosting runs, drain sour cream and chill before stacking.

Substitutions

• Use drained thawed cherries in place of fresh pitted ones.
• Use thick strained sour cream if the usual brand is runny.

Variations

• Use tart cherries for a sharper filling.
• Decorate with toasted coconut instead of plain.

Serving suggestions

• Slice across the stacked tubes.
• Serve cold with tea.
• Add a few fresh cherries beside slices.
• Dust with extra grated chocolate.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered up to 3 days.

Storage

Refrigerate covered up to 3 days.

Food safety

Keep the sour cream cake cold and drain cherries well.

Slice across the stacked tubes. Refrigerate covered up to 3 days.