The calculation in the recipe is for a 16cm (6.30 inch) cake.
- Sift the flour, and mix it with salt.
- Melt the butter, and cool it to 86F (30C); mix it with sour cream until smooth.
- Add the egg and sugar, and mash with a blender until smooth.
- Pour the resulting mass into the flour, and mix until the flour is completely combined into the dough.
- Knead the dough by hand on a work surface, and divide it into 4 equal parts.
- Put the dough in the fridge for 15-20 minutes.
DO NOT defrost the cherries!
- Mix the powdered sugar with starch, and sift it into a bowl.
- Roll each cherry in the starch mixture before placing it on the dough.
- Preheat the oven to 356F (180C).
- Line the baking sheet with a teflon mat or parchment.
- Roll each part of the pastry very thinly into a rectangle 40*18cm (15.75*7.10 inch). * While you work with one part, keep the rest of the dough in the fridge!
- Put the cherries in a continuous row along the long edge of the layer, and twist into a roll. Pinch the edges of the dough, and put on a baking sheet with the seam down. Do the same with the remaining dough and cherries.
- Bake the blanks for 30-35 minutes, until the rums have a distinct golden brown top.
- Cool completely on a baking sheet.
- Soak the gelatin in cold water.
- Combine the sour cream, sugar, cream and crwam cheese, and whip until uniform using a submersible blender. * Pour through a sieve if necessary to avoid lumps.
- Bring the milk to a boil, and remove it from the heat. Dissolve the gelatin in it, and mix thoroughly.
- Pour the finished gelatin in a thin stream into the sour cream mass, stirring constantly, without whipping.
- Start assembling the cake immediately.
The cake is assembled in a 16cm (6.30 inch) ring, laid with an acetate film and wrapped around the bottom with a double layer of foil.
- Cut each baked roll with cherries into pieces 3-4cm (1.20-1.60 inch) long.
- Lay out the bottom layer of the cake, being careful not to press the cut pieces of biscuits against each other too much.
- Pour the soufflé so that it covers the biscuits a bit.
- Lay out the second and the third layers in the same way, pouring the souffle over each one.
- Cover the top of the cake with cling film in contact; place a substrate of a suitable size on the film, and align.
- Place the cake in the fridge overnight.
- Remove the films, and fill the top of the cake with cherry filling. Place the cherries.
- Refrigerate for another hour before serving.
- Mix the starch with pectin and sugar.
- Heat the cherry puree in a saucepan to 104F (40C), stirring.
- Add the sugar mixture, and bring it to a boil, stirring constantly. Boil for 30 seconds.
- Put the cherries in the mass, and boil for another 10-15 seconds.
- Remove the mass from the heat, add the lemon juice, and stir.
- Pour the filling on top of the cake, and spread the cherries.