Cake “Firelogs Under the Snow”-торт “дрова под снегом”

Start with the cherry filling so it has time to cool. In a medium saucepan, combine the cherries with their syrup, or frozen cherries, with 3/4 cup sugar.

Bring the cherry mixture to a slight boil and cook, stirring, until the sugar dissolves. Remove from the heat.

Cool the cherries for 3-4 minutes, then add the cornstarch and mix well. Let the filling cool completely. For a shortcut, drained pitted cherries in water or syrup may be used instead.

For the dough, combine the flour, 1 cup sugar, salt, and baking powder in a mixing bowl.

Add the cold sliced butter and rub it into the dry ingredients with your hands until the mixture resembles coarse crumbs.

Add 1 1/4 cups sour cream and 1 teaspoon vanilla, then combine until a dough forms.

Preheat the oven to 375°F.

Divide the dough into 15 oval discs. Work with one disc at a time and keep the remaining dough covered with plastic wrap.

Roll out one piece of dough and arrange cherries in a straight line along the center.

Pinch the dough and the ends together to seal the cherries inside and form a log. Transfer to a large baking sheet, arranging about 4-5 logs per sheet.

Repeat with the remaining dough and cherry filling.

Bake the pastry logs for 20-25 minutes, then let them cool completely before assembling the cake.

For the cream, beat 4 cups sour cream with 2 cups sugar until combined.

Add the heavy whipping cream and beat for about 1 minute more. Add vanilla if desired.

To assemble, arrange about 5 pastry logs on a large serving plate and spread them generously with cream.

Arrange 4 logs on the next layer and spread with more cream. Continue layering the remaining logs with cream, reducing the number in each layer to form a pyramid or mountain.

Finish with shredded or drizzled chocolate, shredded coconut, or coconut flakes as desired.

Refrigerate the assembled cake for at least 12 hours before serving so the pastry logs soften and the layers set.