Cherry cake in dutch

Thaw 6 layers of laminated dough. Wet the dough sheets with water, on a board sprinkled with flour, roll out 3 layers with a diameter of 28 cm. Lay the layers on a baking sheet covered with foil, heat several times with a fork and bake for 12-15 minutes in an oven heated to 200 ° C to a light yellow color. Heat the currant jelly until softened and spread the cooled bark. Let dry a little, mix the icing sugar with the cherry vodka and place on top. Drain juice from cherries, set aside 12 berries for decoration. Bring 250 juice to a boil. Mix the starch with a little remaining cherry vodka, pour into the boiling juice. Cool a little, mix with cherries and put in an even layer on the second cake. Beat cream with sugar and 2-3 bags of stabilizer into strong foam. Add a little cream to the cherry, cover with a third layer and lightly press. Squeeze 3/4 of the remaining cream out of the syringe with a star-shaped nozzle onto the third cake, lubricate the edges of the cake with the rest of the cream. Garnish the surface of the cake with 12 cream roses, put cherries on each rose.