Mouthwatering cherry and sour cream cake

This cake has a unique taste. Just imagine: delicate, thin dough, cherries that give it a pleasant sourness and juiciness combined with sweet sour cream. It is extremely delicious!

Dough:

200 g of butter (soft, 82%)

200 g of sour cream (10-20%)

5 g of baking soda

1 g of salt

400 g of flour

Mix sour cream, baking soda, salt, and butter in a bowl.

Add flour and knead the dough.

Divide into 6 pieces, wrap in cling film, and refrigerate for 2 hours.

Cherry filling:

1 kg of cherries

100 g of sugar

100 g of cornstarch

Put the cherries, sugar and cornstarch in a saucepan.

Bring to a boil while stirring constantly. Boil for 1 minute and then remove from the heat.

Transfer to a bowl and cover with cling film. Cool.

Cream:

500 g of sour cream (20-30%)

200 ml of cream

200 g of powdered sugar

1 lemon zest

Combine sour cream, powdered sugar, and lemon zest.

Whip the cream to soft peaks, add it to the sour cream, and mix gently.

Cover the cream with cling film and refrigerate for 1 hour.

Form the cakes:

Turn on the oven to 180°.

Take the dough out of the refrigerator and leave it for 20-30 minutes.

Roll out the dough into a 50 cm long and 8-9 cm wide strip.

Put the filling into a pastry bag and sqeeze it in the middle along the strip.

Cover with another dough strip, folding to form a sausage. Roll it into a spiral.

Form some more "spirals."

Bake for 25-30 minutes.

Prepare two more similar cakes.

Let the cakes cool down.

Form the cake:

Place the first cake in a 20 cm diameter ring and spread the cream on top. Next, place 2 more cakes in the same way and spread them with cream too.

Remove the ring and cover the cake with cream.

Put it in the refrigerator for 5-6 hours.

Decorate with grated chocolate.

Enjoy!