Cherry roll cake

Ingredients for 1 servings:

• 200 g margarine
• 200 g sugar
• 200 g sour cream
• 1 packet of baking powder
• g Flour
• 2 jars of morello cherries, for filling
• 4 cups of sour cream, 200 ml each
• 1 cup sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

Mix soft margarine with sugar. Add sour cream and mix. Mix flour with baking powder and fold in. Wrap the dough in aluminum foil and refrigerate for about 1/2 hour. Remove the dough from the refrigerator and divide into 20 equal pieces. Roll each piece out to about 20 cm long. Distribute the drained cherries on top and roll them up. Seal the dough at the sides so that the cherry juice doesn’t run out during baking. Bake the rolls in the oven at 180°C for about 15-20 minutes. Cream: Mix sour cream with sugar and refrigerate for about 2 hours. Let the rolls cool and arrange them as follows: Place 5 cherry rolls on a plate and spread with cream. Place the next 5 rolls crosswise on top and spread with cream again. Continue in this way. There are 4 layers. Stop with the cream. Refrigerate the cake overnight. Decorate the cake as desired.