Cake woodpile of custard dough without eggs

Remove the cherries from the jar and flip them into a colander. Let it drain. In a bowl, sift the flour with a slide. Make a recess in the center and pour in sour cream, add soft butter and mix thoroughly. We achieve a homogeneous mass. When the dough does not stick to the hands and walls of the dishes, it is ready. You should get an elastic, soft dough.
Divide into 10 pieces and roll each into balls. We roll them out into rectangular–shaped layers with edges: a long one is a couple of cm longer than the baking sheet, and a short one is 7 cm. The thinner you roll out, the tubes will turn out layered. On the long side, put the cherries in one row. Make 1 turn of the dough to close the cherries. The end edges were wrapped inside like an envelope. Then wrap the rest of the dough with a roll. The edge is gently pinched.
Cover the baking sheet with parchment and put the tubes on it. Bake at 180 degrees until the tubes become ruddy and golden in color. It will take 30 minutes. Remove from the baking sheet, but not immediately, but after waiting 7 minutes to cool down a little, otherwise they will break. It is necessary to gently pry with two shoulder blades.
For the cream, you need to beat sour cream with granulated sugar.Now we form the cake. Put four tubes on a dish and pour them with cream, then 3 tubes and cream, two and one tube. At the end, we lubricate the whole cake and the ends with cream. When impregnated, the cream will drain, it must be collected with a spoon and poured on top of the "woodpile". The cake should be infused for 8 hours.