Monastic hut cake with shortbread cherry

1. Prepare the shortbread dough: butter at room temperature is rubbed with sugar until white, add sour cream. Sift the flour together with soda, knead the dough. It turns out to be soft, not sticky to the hands. Cool the dough in the refrigerator for 15 minutes.

2. Put the jam in a bowl, add flour, mix. We divide the dough into 9 equal parts, and more is possible - the main thing is that then from this amount you can add a pyramid.

3. Each piece of dough is rolled out on a floured surface, forming a rectangle. We put the filling in a row, fix the edges, get the "log" of the hut.

4. We spread the blanks on a baking sheet lined with parchment and send them to a preheated 180 degree oven. Bake for 20-25 minutes (focusing on the ruddy color of the "logs").

5. While the finished "logs" are cooling down, we will prepare the cream. To do this, whisk sour cream with sugar.

6. We spread the first layer of 4 blanks, generously lubricate with sour cream, then lay the layers, forming a pyramid and lubricating each with cream. The remaining cream (if it remains) can be poured on top of the cake, and send the Hut to the refrigerator for impregnation for about 2-3 hours (you can even overnight, the cake will only benefit from this).

7. Sprinkle the finished Monastery hut with coconut shavings, giving it a festive look.

Serve on the table, enjoy your health!