Russian cake "Drowa pod snegom"

Ingredients for 1 servings:

• 750 g flour
• 300 g butter, soft
• 250 g sour cream
• 10 tbsp sugar
• 1 pinch of salt
• 1 tsp baking powder
• 2 bags of vanilla sugar
• 2 tbsp honey
• 3 eggs
• 500 ml whipped cream
• 150 g powdered sugar
• 3 bags of vanilla sugar
• 800 g cherry(s) from the jar, e.g. morello cherries or black cherries, pitted
• e.g. dark chocolate or milk chocolate
• possibly speculatius

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Drowa pod snegom – translated means: wood under the snow. Knead the dough ingredients together and chill for 40 – 60 minutes. Preheat the oven to 175°C (top/bottom heat). Divide the dough into 15 equal-sized balls. Roll these out on a floured surface until lengthwise, about 20 cm long and 6 cm wide. Place the cherries in a row in the middle of each ball, fold the dough over them, and form a roll, sealing it well. Place on a baking tray lined with baking paper (about 7-8 rolls will fit) and bake in the oven on the middle rack for about 30 minutes, one after the other. Then let cool. For the cream, whip the cream, then add the sugar and whip the cream until stiff. Place 5 cooled rolls next to each other on a serving platter and spread with a little cream. Place 4 rolls on top and spread with cream, then 3 rolls, then 2 rolls and the last roll. Spread each layer with cream. Grate chocolate over the “snow.” Tip: At Christmas time, you can also sprinkle finely crumbled speculatius biscuits on top, or both.