Cottage cake with cherry and chocolate

1. We take the cherries out of the freezer in the evening, put them in a colander, let them defrost overnight.

2. Melt the butter in the microwave (or in a water bath) to a liquid consistency, combine with sour cream and sugar, rub with a spoon until completely homogeneous.

3. In the resulting mass, sift the flour together with baking powder, knead the dough. The dough should be elastic and elastic. We wrap it in plastic wrap (an ordinary plastic bag is also quite suitable) and send it to the refrigerator for about half an hour.

4. We divide the cooled dough into 15 balls, equal in size. Each of the balls is rolled into a rectangle 5 cm wide and 25-26 cm long.

5. In the center of each rectangle, lay out the cherries in a row, lightly sprinkle with sugar and pinch the edges tightly.

6. We line the baking sheet with parchment, transfer the tubes to it (keep a distance - do not put the tubes close to each other), send the baking sheet to the oven, preheated to 200 degrees, bake until a beautiful golden color appears for about 15-20 minutes.

7. Using a mixer, beat the sour cream with sugar and vanilla.

8. We form a cake from the tubes, generously smearing each layer with sour cream. We lay out the tubes in this order: 5 pcs. - 4 pcs. - 3 pcs. - 2 pcs. - 1 pc. - it turns out a very tasty pyramid.

9. Melt the chocolate in the microwave and pour over the surface of the cake. The edges will not be smooth, this is quite normal. When the cake is soaked, we trim them, carefully cutting with a knife.

The tubes will be soaked for 2-3 hours, or even more, so be patient.

Serve the beautiful hut on the table, cut into pieces, eat with pleasure!