This cake is called

DOUGH
350-400 g flour
200 g butter or margarine
200 g sour cream
1/4 tsp salt

FOR THE CREAM
750 g sour cream
300 g sugar or powdered sugar

CHERRIES (pitted and without juice)
750 g

For the dough, grate FROZEN butter on a grater, constantly dipping it in flour. In the resulting flour-butter crumb, add cold sour cream and salt. Mix first with a spoon and then by hand. Do this quickly, so that the dough doesn't warm up - just combine it into a lump and that's it. This is a puff pastry, it should not be homogeneous.

Send the dough to the refrigerator for an hour to an hour and a half.

Divide the dough into 15 parts. Take one part (the rest stays in the refrigerator), roll out a rectangle approximately 25 x 8 cm. Place the cherries tightly next to each other. Roll everything into a long tube. Repeat with all the pieces.

Place the tubes on a baking sheet seam side down. Bake in a preheated oven at 180-200 degrees for 20-25 minutes.

For the cream, whip the sour cream with powdered sugar until fluffy and homogeneous.

Assemble the cake.

On a dish, place 5 tubes, spread with cream. Top with another 4 tubes, spread with cream. Layer with cream until a "house" is formed. Cover the cake with the remaining cream.

Place in the refrigerator for 8-10 hours. Before serving, sprinkle with grated chocolate or decorate as desired.

ENJOY!