Ukrainian Smerekova Hata cherry cake

Ingredients

Filling:

900 g of pitted cherries

70 g of sugar

50 g of corn starch

Dough:

200 g of 20% sour cream

200 g of 82.5% butter

70 g of sugar

400 g of flour

8 g baking powder

Cream:

550 g of 20% sour cream

180-200 g of sugar

350 g of 35% cream

70 g of chocolate

Preparation:

• Add sugar and starch to the thawed cherries, bring to a boil until the mixture thickens, stirring constantly, and put it on the balcony to cool.
• Mix the soft butter with sour cream and sugar, whisk, add flour and baking powder, quickly knead the dough and leave to chill for about an hour.
• Divide the dough into 5 parts (about 170 g each), roll on parchment (about 28 by 23 cm), and add a little flour. Put an A4 sheet under the parchment - it will be a little shorter and a little wider! Then divide it into 3 more strips.
• Put about 60 g of filling on each strip, roll into a tubes, pinch the sides well, and put on a baking sheet lined with parchment with the seam down.
• Make 15 tubes and bake them at 210 degrees for 15-16 minutes. Take them out of the oven and squeeze them a little, "shaping" them to make them smoother and higher. Cool well!
• Add sugar to sour cream, stir (but do not whip) to melt the sugar (10 minutes). Whip cream into a froth and add it to the sour cream in 3 stages. The cream is quite thick. If desired, you can add a couple drops of lemon juice.
• Put a little cream on the bottom of the mold.

Put thinner tubes on the bottom, grease each layer with cream and cover everything well with cream. Then put it on the balcony for the night.

In the morning, you can sprinkle with grated chocolate, or take 70g of chocolate, add 55g of cream, mix, heat and pour the ganache over the cake.

It's quite a lot of hard work, but it's delicious!