Pyramid Cherry Cake

Cut butter into small pieces. In a food processor, combine butter, flour, sugar and sour cream to form a dough. Let rest in the refrigerator for about 30 minutes.

Preheat the oven to 180 °C. Spread some flour on a work surface. Divide the dough into 15 equal pieces. Roll out into even rectangles (approx. 21 x 7 cm) using a pasta walker. Cut into shape with a knife if necessary.

Place the cherries about 5 cm above the bottom edge of a rectangle and form the dough into a roll. Roll up all rectangles in this way and place on a baking tray lined with baking paper. Brush with beaten egg and bake for about 15 minutes, then let cool.

In the meantime, mix sour cream and sugar for the filling.

Once the rolls have cooled, the pyramid can be built.

To do this, put 5 rolls together as a foundation. Spread some filling on top. Stagger 4 rolls on top of the cream, spread cream again and so on until only one roll forms the top of the pyramid.

Then spread the cream evenly around the top and on the sides. Sprinkle with coconut.

It is best to refrigerate overnight. Cut into slices before serving.

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