Cherry Hill Cake

1. First we prepare the dough, for which we sift the flour into a large container. Add granulated sugar, softened butter to the flour (you need to get it out of the refrigerator in advance so that it lies at room temperature), as well as sour cream. The latter is best taken so that it is not sour. Fat content does not matter. Mix everything by kneading the dough. We knead it until it is homogeneous and the products are completely combined. When this happens, we put the dough on the bottom of a deep container, tighten it with cling film on top and put it in the refrigerator for half an hour.

2. When the specified time has passed, we remove the dough from the refrigerator and spread it on the work surface, lightly sprinkled with flour. Next, we divide the dough into 15 equal parts, from each we form a bun. Now all 15 koloboks need to be rolled into a thin layer of rectangular shape. The layers will be approximately 6 by 20 cm in size .

3. Cherry... If frozen cherries are used, they must first be thawed at room temperature, put in a colander and placed over some container where the juice will drain. Defrosted cherries need to be squeezed out slightly so that the cake does not get too wet. The same applies to canned cherries. Fresh berries just need to be washed, dried with a towel and extract the seeds from the berries.

4. On each layer, we lay out a cherry in a row along the long side of the rectangle (along the edge). Next, we wrap the layer in a roll so that the cherry is inside. We do the same with each layer. The resulting long rolls are spread on a baking sheet. covered with parchment. Lightly beat the egg in a glass with a fork and lubricate our tubes with cherries inside with a cooking brush. Place the baking sheet in a preheated 180 degree Celsius oven for 15 minutes (until the dough is ready).

5. At this time, we make a cream. Put sour cream in the bowl of the mixer, pour powdered sugar. Beat everything well until smooth and fluffy.

6. The tubes are baked - let them cool down. when this happens, we begin to collect the cake. We put the bottom layer of 5 tubes next to each other. We put a generous amount of cream on them. Next, we spread the tubes on top of the cream tightly again, but already 4. On them is a layer of cream, and on top - 3 tubes and cream again. Next, two tubes, which are also lubricated with cream. We finish our slide by placing the last tube on top of the cake. With the cream that remains, we coat the resulting cake on top and from the sides. We put the cake in the refrigerator for 5 hours (or longer).

7. Is it time to serve the cake to the table? Three bitter chocolate and sprinkle them on a well-cooled cake.

Have a sweet tea party! Delicious pastries!