"Smerekova hata" cake
PREPARATION
1 hour of dough stabilization, 1 hour 20 min of preparation and baking, 5 hours of stabilization
PORTIONS
10 portions
COMPLEXITY
easily
In Ukraine every person remembres the cake that looked like a snow-covered roof of a house, with powdered sugar instead of snow. This cake has many names – Smerekova hata, Wood under snow, Monastery hut, and many others. It was a popular cake during winter holdays. However I bake it often in cherry season, when the fruit is fragrant and juicy.
You can bake an incredibly tasty cake out of simple and affordable ingredients. It’s the classic that one wishes to cook even today.
Ingredients
- 150 gr butter
- 350 gr all-purpose flour
- 150 gr powdered sugar
- 100 gr sour cream
- 10 gr baking powder
- 200-300 gr pitted cherries
- 500 gr sour cream 25-30%
- 100 gr cream 33%
- 150 gr powdered sugar
- 2 tsp. vanilla paste or extract
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
Whip soft butter with sugar powder, add sour cream, gradually introduce sifted flour with baking powder. Knead a soft dough. Wrap in food film and leave for 1 hour in the fridge.
Divide the dough using scales into 10 equal parts and roll it into balls. Hands can be sprinkled with flour to make it easier to work. Leave the dough in the fridge.
Take turns rolling out balls of dough into rectangles approximately 18×7 cm in size.
Place a cherries in a line on each piece, tightly pinch the edges and place seam side down on a baking sheet with parchment. You need to make like tubes of dough with cherries inside.
Bake for 20-25 minutes at a temperature of 180°C. Cool down.
All ingredients for the cream must be cold. Put them in a bowl and whip to a thick and stable mass.
Forming the cake
On a plate or a tray put a layer of cream, then place 4 cherry tubes. Then cover with cream and place 3 more, cream, 2 more, cream, 1 more tube (you make a pyramid-shaped cake), so it resembles a roof. Cover the cake with cream on every side. Leave in the fridge for 5 hours to stabilize.
Pour chocolate glazing over the cake. To do this, melt 200 gr of milk chocolate and add 30 gr of grape seed oil, stir, cool. You can also decorate the finished cake with moisture-resistant cocoa sifted through a sieve. Many people decorate the cake pouring cocnut shavings on top of the cream, so the cake resembles a snow-covered roof.
