Cherry slide cake

12 servings
7 hours 25 min


1. First, we prepare the dough, for which we sift the flour into a large container. We add granulated sugar, softened butter to the flour (you need to get it out of the refrigerator in advance so that it lies at room temperature), as well as sour cream. The latter is best taken so that it is not sour. Fatness doesn't matter. Mix everything, kneading the dough. Knead it to homogeneity and complete combination of products. When this happens, put the dough on the bottom of a deep container, tighten it with cling film on top and put it in the refrigerator for half an hour.

2. When the specified time has passed, we remove the dough from the refrigerator and put it on a working surface slightly sprinkled with flour. Then we divide the dough into 15 equal parts, from each we form a kolobok. Now all 15 columns need to be rolled out into a thin layer of rectangular shape. The zones will be approximately 6 by 20 cm3 in size. Cherries. . . If frozen cherries are used, they must be pre-thawed at room temperature, placed in a colander and placed over some container where the juice will drain. Thawed cherries need to be lightly squeezed to prevent the cake from being too wet. The same goes for canned cherries. Fresh berries just need to be washed, dried with a towel and removed from the seeds berries.

4. For each layer, we lay out cherries in a row along the long side of the rectangle (along the edge). Then we wrap the layer in a roll so that the cherry is inside. We do the same with each formation. We lay out the resulting long rolls on a baking sheet. covered with parchment. Lightly beat the egg in a glass with a fork and lubricate our tubes with cherries inside with a culinary brush. Place the tray in an oven preheated to 180 degrees Celsius for 15 minutes (until the dough is ready) .

5. We make cream at this time. Put sour cream in the bowl of the mixer, pour sugar powder. Beat everything well to homogeneity and pomp.

6. The tubes were baked - let them cool down. when this happens, we start collecting the cake. We put the bottom layer of 5 tubes next to each other. We put a generous cream on them. Next, on top of the cream, put the tubes tightly again, but already

4. On them is a layer of cream, and on top - 3 tubes and again cream. Next, two tubes, which we also lubricate with cream. We finish our slide by putting the last tube on top of the cake. With the cream that remains, we coat the resulting cake on top and sides. We put the cake in the refrigerator for 5 hours (as long as possible) .

7. Time to serve cake to the table? Three bitter chocolates and sprinkle them with a well-chilled cake. Sweet tea party! Delicious pastries!