Cake "Monastic hut"

For the test:
flour - 350-450 g,
butter - 250 g,
sugar - 220 g,
sour cream - 200 g,
baking powder - 1 teaspoon,
a pinch of salt
For filling:
pitted cherries - 1 kg,
sugar - 100-150 g
For sour cream:
sour cream (20-30%) - 700 g,
sugar (or powdered sugar) - 250 g,
vanilla sugar - 10 g
Preparation:
Put the cherries in a bowl, cover with sugar, stir and leave for an hour to let the cherry juice. Place in a colander and let the cherry juice drain well.
Prepare the dough.
Combine sour cream with baking powder and mix. Beat softened butter until fluffy with a small pinch of salt. Without stopping whipping, add sugar in a thin stream. Add sour cream and stir. Pour in the sifted flour and knead into a soft dough. Wrap in plastic wrap and refrigerate for 40-60 minutes. Free the dough from cling film, knead a little on the table and divide into 15 identical pieces, from which to roll balls. Roll each ball into a 20x7 cm rectangle.
Place the cherries close to each other. Pinch the edges well. Put the resulting "logs", seam down, on a baking sheet covered with parchment. Bake for 15-20 minutes at 200 ° C.
Remove the "logs" from the oven and cool.
Prepare sour cream.
Beat the cooled sour cream with sugar for 15-20 minutes, at the maximum speed of the mixer, until it thickens and increases in volume.
Advice 1. If you want the sour cream to turn out thick, you need to take sour cream with a fat content of at least 25-30%. Before whipping, it is desirable to weigh it. To do this, put the sour cream in a cheesecloth folded in several layers, and place in a sieve. Place the sieve on an empty saucepan or bowl to allow the whey to drain. Weigh the sour cream in the refrigerator for 8-12 hours. The weighted sour cream resembles cream cheese in consistency and taste. Sour cream, made from weighed sour cream, turns out thick, fluffy and keeps its shape well.
Tip 2. Instead of sour cream, the cake can be layered with whipped cream.
You will need 600 ml of 35% cream and 5 tablespoons of powdered sugar. Whisk the cream with powdered sugar until soft.
Put 5 "logs" on a dish, grease with cream, put 4 - 3 - 2 - 1 logs on top, smearing with cream each time.
Cover the cake with the remaining cream and decorate with chocolate. Put the cake in the refrigerator and let it brew for at least 12 hours.