Snow hut

Ingredients for 1 servings:

• 150 g margarine
• 200 g sour cream
• 2 tsp baking powder
• 450 g flour
• 2 jars of morello cherries
• 2 cups sour cream
• 150 g sugar
• 2 packets of vanilla sugar
• possibly food coloring

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

For the dough, knead margarine, 200g sour cream, flour, and baking powder into a firm dough. Divide the dough into 14 equal pieces. Roll out each piece lengthwise and fill each with 14 cherries in a row lengthwise. Seal the dough around the cherries and place them seam-down on a baking tray lined with baking paper. Repeat with the remaining dough balls, placing them next to each other on the baking tray. Bake in a preheated oven at 200°C for 15 minutes. The rolls will only be very lightly browned. Allow the rolls to cool. In the meantime, for the glaze, mix 2 tubs of sour cream with 150g sugar and 2 packets of vanilla sugar. The mixture will be quite runny, but will set nicely. If I like my mood, I also add food coloring to the glaze. Place 5 cherry rolls side by side on a cake plate and spread the sour cream mixture on all sides, on top, and in the spaces between them. The mixture acts as the cake’s glue, so to speak. Then place four cherry rolls on top and spread the glaze again. Then three, and then two rolls. It’s best to refrigerate overnight. If you’re in a hurry, leave it in the refrigerator for at least 3-4 hours… The longer it sits, the firmer the glaze will be.