Russian Monastery Log House Cake Recipe

How to make it Place the cherry pie filling in a strainer over a medium bowl. Strain and keep the cherries only. When the cherries are done straining, place them in a clean bowl and sprinkle with 1-2 tbsp. of sugar. Sprinkle 1 oz. of brandy or cherry liqueur over them. This step is optional, if you don't like alcohol, you can omit this. Let them sit while making the dough. For the dough, whip the butter and 1 cup of sugar in a medium bowl with mixer, until well blended. Add sour cream and salt and mix well. In a separate bowl, sift flour and baking powder. Slowly add the flour to the butter mixture, mixing well after each addition. Knead the dough. It should be soft, but not sticky. Divide the dough into 15 equal portions. Roll each dough portion on a floured surface into a log, then make each log flat with a rolling pin, or use your fingers to flatten. Place the cherry filling in the middle of each log in a single line, do not overstuff. Pinch the sides so the filling is enclosed. (Refer to pictures). Place the logs seam side down on the cookie sheet covered with parchment paper. Bake in preheated 375F oven for 20-25 minutes, or until starting to brown. Let cool completely. If the filling leaks a little during baking, that's OK. Meanwhile, prepare the cream. Whip the heavy cream in a bowl to stiff peaks, beat in powdered sugar and 1/3 cup sour cream. Beat for another 2 minutes. Place in the fridge until ready to use. When the logs are cool, place the first 5 on a large plate, cover with a layer of cream. Place the next 4 logs on top of the first layer, spread with cream, place the next 3 logs over, spread with cream, then 2 logs and cream, then the last log and cover the entire cake with remaining cream. Decorate with chocolate shavings, chopped nuts and colored sprinkles. Cover loosely with ceran wrap and let sit in the fridge over night. The cream needs to soak into the logs. Note, if you are a big fan of frosting, you might want to use additional recipe (about 2 cups) of butter frosting. Do the same as described above, except spread each layer with butter frosting over the whipped cream. The whipped cream will mostly get soaked into the pastry, then you'll have the butter frosting left to enjoy. If you are one of those people that scrapes the frosting off their cake, just go with the original recipe. stuffing logs Close