This cake looked unusual even for me when I saw it first time: doesn’t it resemble a bunch of firewood covered with a snow to you?
This recipe is Yuriy’s mom speciality dessert and it often appears on the table during family celebrations. Yuriy’s mom preserves pitted sour cherries in their own juices under sugar each season, so there are always plenty of them ready for use.
If you don’t have sour cherries preserved in such way – you can always go with pitted cherry kompot like I did, but in this case add a bit of sugar to the dough, or cake will not be sweet enough.
I would want to tell you that this cake is easy and fast to do, but I can’t. It took me quite some time to make dough, prepare “firewood” sticks and then assemble the cake; but that is probably because I cooked it first time in my life.
After cake is assembled allow some time for layers to soak in sour cream frosting to get soft: leave it in cool place (but not fridge) at least over night (depending on how liquid sour cream is it may take longer). It is good idea to prepare cake at least a day before you are planning to serve it.
About 3 cups of flour (or a bit more)
- 6.5 oz of margarine (about 1 2/3 sticks)
- 1 cup of sour cream
- 1 teaspoon of baking soda
- Vinegar, about 1 teaspoon
- 2 pint jars of pitted sour cherry kompot or pitted cherries preserved in sugar
- 1/4 cup of sugar (optional)
25 oz of original sour cream
- 1/3 cup of sugar
- 1/2 teaspoon of vanilla sugar
- Up to 1/2 cup of kefir (optional)
How to prepare, step-by-step:
- Prepare ingredients: sour cream frosting should me liquid enough to soak into baked dough, but not too liquid to it doesn’t run: if sour cream you have is too liquid drain excessive liquid through coffee filter before preparing frosting, on other hand if sour cream is too thick dilute it with kefir:
- Pour about 2 cups of flour into deep bowl, and all margarine (at room temperature):
- Mix margarine with flour using fork or pastry blender:
- Add sour cream, if kompot isn’t sweet enough (as an opposite to sour cherries preserved in just their own juices and sugar) add about 1/4 of sugar too, mix everything:
- Pour vinegar over baking soda, after they start reacting, mix them in:
- Continue mixing flour in until dough becomes thick enough to work with it by hands:
- Then pour dough over flour dusted wooden board, knead couple of times, add more flour if needed:
Separate dough in 18 pieces (with that amount you can make either 5 + 4 + 4 + 3 + 2 layers setup like I did or 6 + 5 + 4 + 3 layers if you wish, if you want to lay sticks differently – just adjust amount of pieces at this point):
- Drain liquid from cherries, this recipe calls for cherries only, kompot can be used for jello or anything else (picture shows only 1 jar, I did them one by one):
Lay 2 baking sheets with parchment paper; prepare “firewood” sticks from dough bolls and cherries, stick length should be close to width of you baking sheets (roll dough thin, move ready sticks to prepared baking sheets):
- Prepare firewood “sticks” from all dough and cherries:
- Warm oven up to 390F. Put both sheets with sticks to oven for 20-25 mins (some juices may come out, that is ok), don’t bake too long or dough will become too dry and will require longer time for soaking to become soft later:
Now it is time to prepare frosting: if frosting isn’t liquid enough the cake will not be soft, so if needed add a bit of kefir to get it to required thickness, but not too much:
Now it is time to assemble the cake: as I mentioned earlier, I did 5 + 4 + 4 + 3 + 2 sticks setup of layers; if you have any broken sticks put them in the middle layers and in the center of a layer:
- Leave cake in cool place (but not in fridge) for a day to soak in sour cream (I covered it with plastic wrap and put close by the window):
- Next day cake is ready, slice it up and serve: Enjoy!