This weekend was the first time I hosted both sets of parents (mine and my husband’s) over for dinner. Adam and I have been talking about this for a while but, until recently, our 4-person dining table limited us to inviting them over one set at a time. Our new-ish large table finally presented the opportunity to make this dinner happen. I created a simple menu of various pre-dinner nibbles, an Italian-inspired main course… and a gorka cake. I was so happy to learn how to make one of our favorite family desserts (the black poodle cake being the other)! This also happens to be the most requested recipe by my Healthy and Sane readers but until this weekend I didn’t actually know it. Finally I’m able to share it with you all!!
A little visual queue to wet your appetite…
Ok, I’m guessing you’re now ready to read on. Amiright? 
In case this is not clear from the picture, the gorka cake (translated as “little hill” … can you see why?) is a pyramid of pasty tubes filled with sweetened sour cherries – all covered in a sour cream cream (same cream as used in the black poodle cake – it’s quite traditional). The result is an amazing combination of buttery crust, sour cherries and slightly sweetened creamy “frosting.” This cake is the reason I’m obsessed with sour cherries!
Quick note: you want the cherries and cream to really soak into the crust so it’s better to start assembling the cake a few days prior to serving. If you decide to make an impromptu gorka, definitely make sure to give it at least 3 hours once it’s all ready. It will still be delicious, I can guarantee that!
Sour cream cream (*I prepared this 48 hours before the party)
Ingredients:
- 1.5-2lbs sour cream (low fat ok) Note: You’ll have some leftover cream if you use 2lbs of sour cream but it’s really delicious and versatile (just mix it with fruit – heaven!) and I always would rather have too much than not enough. 1.5lbs should be a solid amount though.
- 3-4 cups powdered sugar (depending on how sweet you want it; note: when you’re happy with the level of sweetness on it’s own, add a little more sugar since it will be balanced out by the sour cherries).
- 1T vanilla extract
Gently mix all the ingredients together.
Refrigerate overnight (preferably – this will allow the sugar to dissolve into the sour cream). If you’re short for time, whisk the sugar in right before pouring over cake, if some lumps remain.
Pastry dough (*I prepared this 48 hours before serving)
Ingredients:
- 200 gram (or 14T) butter (cold)
- 2 cups all-purpose flour
- 200 grams (approx. 1/2lb) sour cream (low fat ok)
Cut butter into little cubes, work into flour.
A dough blender
You want the butter to be almost like large crumbs
Now you’re ready to add sour cream
And work it in, until slowly the dough forms
Divide into 5 disks
Refrigerate for at least several hours, or overnight. You need this dough to be really cold. It will make for easier rolling.
Sour cherries filling
- Approx. 2lbs of sour cherries in light syrup (we used about 2.5 of these jars)
*Note: in Moldova, my mom used to use fresh sour cherries and soak them in sugar until they released some of their juices. Fresh sour cherries are not really available in Boston so we used the jarred variety all year round. I think it’s actually easier- saves you a step! 
SO, what you do is strain the cherries from the syrup.
Let it sit there for a bit, shaking occasionally to let the liquid strain. You want the cherries to be as dry as possible so that your dough doesn’t get soggy.
Now that we have all the individual ingredients ready, let’s make cake!!! 
[I did this 24 hours before the party.]
**Preheat oven to 425*
Working with 1 dough disk at a time (keep the rest in the fridge, until ready to roll), on a floured surface, roll out into a thin rectangle (ideally at least the length of your serving dish)
Tightly line up cherries, single file
Wrap dough around it, just enough to cover it – then roll a bit more (if your dough is really thin, you may even do a double layer of dough over the cherries; this was not necessary with my dough).
Cut off your first pastry ”tube,” gently place on foil lined baking sheet – seam side down.
Oh and don’t forget to pinch the ends – this prevents any cherry juice from leaking out!
Repeat with remaining dough and cherries (ps – any scraps should be placed back into the fridge – combined they should make at least one more tube)! [Leave a bit of space in between each roll on the baking sheet.]
Note: don’t worry if your tubes aren’t exactly the same length – you can custom cut them when assembling the gorka.
Bake for 22-25 minutes, until golden brown.
Let cool to room temperature.
All right, we’re almost there! This is the fun part!!
Count your pastry rolls and determine how to assemble your little hill. Depending on your serving dish, you may be able to do 5-4-3-2-1 (you’ll need 15 rolls) or less. I got 10 good ones (and some scraps) so we started with just 4 on the bottom.
This is fun and easy – line up your rolls, cover with cream – repeat. Visuals…
OMG – I was drooling just taking those pictures… and getting a little giddy at this point!
Let rest at room temperature for 1 hour, then at least for 2 hours in the fridge (preferably overnight).
That’s how you do it (I promise, it’s not hard – I just wanted to be extra explicit with instructions and pictures!). Make sure the rolls are fully covered – you don’t want them to be dry. The cream soaks into them and it’s just heaven. If you have some cream left, reserve it. You may want to add more once some of it is absorbed by the dough (I did this the morning of the dinner – I made A LOT of cream (2lbs’ worth).
What happens with the leftovers? Cut them up, add some cream, mix and… have yourself a lovely snack.
Who’s ready for some gorka?!!
:
That is so pretty! I’m sure it is easier than it looks…
[...] I, with the help of my mom, made my very first gorka cake!!!! Check out Russian Bites for the recipe. You’ve been asking me for it for years, so now it’s [...]
ok, huge fan of sour cherries, i need to pick those up at trader joe’s! that cake came out amazing… love
the presentation of this is so impressive. and i just love cherries lately, i will have to try this next time i a dinner party. thanks for sharing:)
That looks amazing! The slices are beautiful. I’m already imagining other things you could roll up in the pastry… obviously not as traditional, but this could be a really versatile recipe.
Wow, that looks so delicious!!!!!!!
This is so beautiful, and very impressive!
Great photo walk-through! I love how different this cake is
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That cake looks and sounds amazing!!! I LOVE sour cream
I need to make this for something!!!
[...] This post was mentioned on Twitter by tri2cook and Elina Holbrook, Elina Holbrook. Elina Holbrook said: @tri2cook wanna come over. the leftovers won't last long!
http://bit.ly/dQpJhH [...]
Elina … Whoa, gorgeous creation! Never seen this one before. Amazing. One can (almost) taste the flavors via photos! Marvelous (rich!!) ingredients. Who does not like any of those yummy products?? Nobody!! My heritage is also part Russian + Austrian. Figures why I adore cakes, cookies and pastries! Would love to attempt this recipe. Maybe.
P.S. Those are my fav pickles/green tomatoes!!! Total yum. YOU got it goin on!
Me again. Forgot to mention ….
what is the recipe for your mom’s apple thingies? Honestly, THOSE are out-of-sight!!! The picture is totally forcing me to drool. We all love-love, adore ANYTHING w/apples in our families + friends!! How did your mama make them? THANKS a million Elina & mom! Need to make these pronto. Lotsa natal days on the horizon.
Marcee/CHICAGO
Marcee – they’re just granny smith apples, cut in half, wrapped in puff pastry and baked as per directions on dough (it’s store bought). For those of you who are confused, here is what Marcee is asking about: http://www.healthyandsane.com/2011/02/dinner-party-for-6-finally/
what a beautiful presentation and I’m sure the flavors will be just as nice!!
This is so beautiful and fancy looking! I have a jar of those cherries that fermented on me! I guess I could drink it. . .
Elina,
This is absolutely incredible! I am from Moldova too but my family never ate this. (We do eat Mamaliga though – not a dessert) Your step by step presentation of this process is so meticulous. Wow! What a lovely dessert. I bet there were very many happy palates yesterday.
WOW! What a stunningly beautiful cake.
I’m smiling so big looking at it. It’s like something you dream of as a little girl. How lovely to know it actually exists!
What an awesome looking dessert when you slice into it!
This is by far my favorite dessert. Of all time. I even dye my hair a matching color to declare my love for it. It’s TRUE!!
Hahaha, likely story
I’m drooling – this looks AMAZING!! I’m so impressed
Elina! this is SUCH a gorgeous dessert! I might have to try making this for my dad sometime – he loooooves anything with sour cherries, and I think this presentation is SO beautiful.
NICE WORK!!
This is a very unique looking cake. Sour cherries sound soo good! I’ll put this on my growing list of things to make
[...] were enjoyed less often, mostly on special occasions (not surprising, given that most of them are quite [...]
[...] were enjoyed less often, mostly on special occasions (not surprising, given that most of them are quite [...]
This looks so amazing!! I would love to try this, definitely an impressive dessert. And best of all… I have a friend named Gorka! I’m so sharing this recipe with him, I’m sure he’ll get a kick out of it, haha!
Haha, does he know his name means little hill? I hope he makes it. It’s the best!!
I got a recipe for this cake from my mother in law. I’ts “her” cake. I was really interested if there was a recipe out there already for this cake and I found your blog. I’m so excited. It’s really interesting to see how different people make it differently.Check mine out http://wannaberussianfood.wordpress.com/. Can I add your blog to my blogroll?
I can’t believe I found someone else that’s made this before (well, I supposed technically you found me, but still
). I’d love it if you added Russian Bites to your blogroll 
do you have to butter/spray the foil so the tubes wont stick?
Yes, I think that’s always a good idea
Elina,
this is simply gorgeous..Thank you so much for the recipe and how-to pictures…I tried making the dough per your recipe, put two sticks of butter, 1/2 lbs sour cream and 2 cups flour but my dough ended up being so sticky..I left it in the fridge overnight thinking maybe once its cold it will not be as sticky but when i tried to roll it out into rectangles it was sticking to my rolling pin and the counter and impossible to roll thin…Is it supposed to be sticky like that? Or what i could’ve done differently?
Oh no, Ilona! I’m so sorry that happened. The dough should not be sticky but it will be quite delicate. It is frustrating that so many external factors (like the temperature and humidity in your kitchen) can influence these things. Was your butter super cold? I bet that was the problem… but if not, I guess I would add a tiny bit more flour and keep kneading? Please let me know if you try again!
Elina-I made this for my Dad’s birthday this weekend and he was in heaven! We all were, it was SO good! Such simple and basic ingredients are sometimes the most delicious. We plan on making this every Easter from now on to serve along side our pashka. Thank you!
WooHoo- SO happy to hear that!!!! It is definitely one of my all time favorite cakes. I’ve actually been craving it lately myself
You should make extra cream next time and make these walnut stuffed prunes: http://www.russianbites.com/walnut-stuffed-prunes-in-a-sweet-cream
SO good and crazy easy!
Greetings, Elina! Great looking pics. This cake tastes great, our family calls it a “Monastyrskaya izba”. I also use prunes in this cake, give them a try.
Do you put the prunes inside the rolls with the cherries… or instead of cherries? Sounds pretty awesome either way
Yes, instead of cherries. Just another variant of filling.
I make this cake too. I make it with the store bought pastry puffs. Much easier than making your own dough. This is our family’s favorite cake!!!
Fun! I’m sure it’s a little different with the pastry dough but as long as there are cherries and sweet cream involved, you can’t go wrong