Cherry Cake
Description
The baking is simple and quick. The shortcrust pastry turns out incredibly tender with this recipe! No sugar is added to the dough—the cream will be sweet enough. It will soak into the pastry, resulting in a truly magical, moist, and soft cake with a sweet-and-tart cherry filling... That's it, I'm already drooling, time to start baking! ;) Serve with tea or coffee.
Instructions
- 1
Step 1
Grate the butter, let it soften, then mix with the flour.
- 2
Step 2
Add baking soda and 1 cup of sour cream, knead until you get a soft, elastic dough.
- 3
Step 3
Whip the remaining sour cream with sugar. The sour cream should be chilled.
- 4
Step 4
Remove the pits from the cherries.
- 5
Step 5
Prepare chocolate glaze using 2 tablespoons of sugar, cocoa, and 50 g of butter over a water bath. If it becomes too thick, you can add a little sour cream or cream.
- 6
Step 6
Roll out the chilled dough (yes, it needs to be refrigerated for at least an hour) into a sheet, then cut it lengthwise into strips. Place cherries on each strip.
- 7
Step 7
Pinch the edges and place on a dry baking sheet with the seams facing down. Bake in a preheated oven at 180°C for about half an hour.
- 8
Step 8
After the rolls have cooled, arrange them in layers on a flat dish—5 rolls in the first layer, 4 in the second, and so on. The top layer consists of just 1 roll. Generously spread each layer with sour cream frosting.
- 9
Step 9
Leave the cake at room temperature for 1 hour, then refrigerate overnight. Decorate with walnuts and chocolate glaze.
- 10
Step 10
The cake is ready! :)