Cherry Sour Cream Dome Cake
Cherry Sour Cream Dome Cake is a stunning dessert featuring layers of cherry-filled rolls coated with a creamy sour cream frosting. This eye-catching dome-shaped cake is perfect for special occasions, combining tangy cherries, rich cream, and a hint of cocoa for an unforgettable flavor.
The Cherry Sour Cream Dome Cake is a stunning and delicious dessert that combines the tangy sweetness of cherries with the creamy richness of sour cream. Shaped like a dome or mountain, this layered cake features delicate rolls filled with cherry compote, stacked and coated with a velvety sour cream frosting. A final dusting of cocoa powder adds a touch of elegance and balances the flavors perfectly.
Ingredients
- Flour - 450 g
- Salt - A pinch
- Baking powder - 1 teaspoon
- Butter - 200 g
- Sour cream (20%) - 200 g
- Icing sugar - 200 g
- Vanilla sugar - 1 teaspoon
- Thickener for sour cream - 20 g
- Cherry - 500 g
- Sugar - 2 tablespoons
- Corn starch - 1 teaspoon
Nutritional Information
- Calories: 320
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 37g
- Fiber: 1g
- Sugar: 19g
- Sodium: 80mg
- Cholesterol: 55mg
Directions
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In a saucepan, combine cherries (500 g), sugar (2 tablespoons), cornstarch (1 teaspoon), and water (2 tablespoons). Heat the mixture over medium heat, stirring until it thickens. Transfer to a bowl and let it cool.
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In a large bowl, mix flour (450 g), baking powder (1 teaspoon), and a pinch of salt. Add butter (200 g) and rub it into the flour mixture with your hands until crumbly. Mix in sour cream (200 g) until a dough forms. Wrap the dough in plastic wrap and refrigerate for 10 minutes.
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Divide the dough into 5 equal portions. Roll out each portion with a rolling pin into thin layers. Divide the cherry filling into 3 parts and spread it evenly on the dough layers. Roll up the dough tightly, forming logs, and poke small holes with a fork to release steam during baking.
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Preheat your oven to 180°C (350°F). Place the rolls on a lined baking sheet and bake for 20-25 minutes until golden brown. While baking, prepare the cream by mixing sour cream (700 g), icing sugar (200 g), vanilla sugar (1 teaspoon), and the sour cream thickener (20 g).
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Once the rolls are baked and slightly cooled, spread a layer of the prepared cream over each roll. Stack the rolls, covering each layer with cream. Wrap the assembled roll cake in plastic wrap and let it rest in the refrigerator for 8-12 hours. Before serving, sprinkle chocolate powder or grated chocolate on top.
