Monastery Hut Cake

Place chilled butter in a bowl, add sifted flour with baking powder and salt, and chop everything into crumbs using a regular knife.

Add 200 g of sour cream and knead the dough by hand, wrap it in plastic wrap, and refrigerate for 30-40 minutes.

Place the cherries in a colander to drain excess juice.

Remove the dough from the fridge, divide into portions, roll out, and cut into strips.

Arrange the cherries along the dough strips and pinch the edges to form sealed tubes.

Place the tubes seam-side up on a baking sheet and bake in the oven at 180°C (350°F) for 25-30 minutes.

For the cream, whip the remaining sour cream (500 g) with sugar and vanilla until thickened.

Assemble the cake into a pyramid by laying the tubes in rows (5-4-3-2-1) and generously coating each layer with cream.