Monastery Hut Cake

Ingredients

• 3 1/2 cups flour
• 1 egg
• 300 g butter, cold and grated
• 600 g sour cream, divided
• 2 cups sugar, divided
• 1 teaspoon baking soda
• 1 teaspoon white vinegar, for slaking
• Pinch of salt
• 700 g plums or sour cherries, pitted and well drained

Instructions

1. 1
   Mix the flour, egg, salt, and grated butter until crumbly.
2. 2
   Slake the baking soda with the vinegar. Stir a small amount of the sour cream with 2 tablespoons of the sugar and the slaked baking soda. Add to the dough and knead until smooth.
3. 3
   Divide the dough into 21 equal pieces. Refrigerate for 2 hours.
4. 4
   Preheat the oven to 375F (190C). Line baking sheets with parchment.
5. 5
   Roll each piece into a thin strip. Lay drained fruit along the center and roll into a sealed tube.
6. 6
   Bake for 20 to 25 minutes, until lightly golden. Cool completely.
7. 7
   Beat the remaining sour cream with the remaining sugar until smooth and thick.
8. 8
   Arrange the cooled tubes in rows on a plate, spreading sour cream between each layer to form a hut shape.
9. 9
   Chill for at least 4 hours before slicing.