Monastic hut cake with cherries

1. Put the cherries in a colander, let the juice drain.

2. Prepare the dough:

- put the butter in a wide bowl, sift the flour and baking powder here, add salt and use a knife to turn the ingredients into crumbs;

- put sour cream (about 200 g) in the butter and flour crumbs, knead the elastic dough with quick and confident movements, wrap in cling film and leave in the refrigerator for 40 minutes.

3. Next, roll out the dough into a thin layer and cut into strips 5-6 cm wide. The strips should also have the same length to make the cake look beautiful in the end.

4. Put the cherries in an even row in the center of each strip, pinch the edges. You should get 15 tubes (at least I got 15 pieces of 17 cm in length).

5. Place the tubes on a baking sheet lined with parchment and bake in the oven for half an hour (if the edges part a little, it's okay - nothing will be visible under the cream).

6. Prepare the cream: whisk the remaining sour cream with sugar and vanilla with a mixer to a thick consistency.

7. Lay out the tubes, starting with 5 pieces, smear each layer with sour cream. Build the second layer from 4 tubes, the third from 3 and so on to the top of 1 tube. Top the cake generously with cream.

8. Grate the chocolate on a grater and sprinkle the resulting chips on the monastery hut.

9. Leave the cake to soak for three hours at room temperature (choose a secluded place so as not to tempt the household once again). Then send it to the refrigerator for another three hours.

The cake is well soaked and ready to please you with its taste.

Have a sweet tea party!