Cherry Pyramid Cake
Equipment
- Baking tray
- Electric whisk
Ingredients
- 6.7 oz soft butter
- 3 cups flour
- 0.8 cup sugar
- 0.8 cup sour cream
- flour for covering the worktop
- egg wash
- 24.7 oz sour cherries (washed and pitted)
- 2.4 cups sour cream
- 0.8 cup powdered sugar
- 5.3 oz dark chocolate
Instructions
- Mix the butter with the flour, sugar, and sour cream. Knead it into a dough using an electric whisk. Place the dough in the fridge for 30 minutes.
- Separate the dough into 15 individual pieces. Roll out each piece on a worktop covered in flour and cut it into a rectangular shape (about 8 in x 2.5 in). Repeat for all 15 pieces.
- Place a row of cherries on each rolled-out piece of dough, keeping them in the center. Roll the dough up easily.
- Place all 15 cherry rolls on a baking tray covered with baking parchment and brush egg wash onto them. Bake for approx. 15 minutes at 360°F. Leave the rolls to cool after baking.
- Mix the rest of the sour cream with the powdered sugar.
- Place five rolls next to each other and spread some cream on top. Then place four rolls on top and add more cream. Repeat for layers of three and two rolls before placing the final roll on top. Spread the rest of the cream over the outside of the pyramid and on top. Refrigerate for at least four hours (12 hours recommended).
- Grate the chocolate on top of your masterpiece.