Cherry Snow Cake (Egg-Free)

Very tasty and cute cake with cherries. Easy to prepare! Letʼs try)
cook time: 20h
Nora Vaughn
Cherry Snow Cake (Egg-Free)

Nutrition Facts (per serving)

312
Calories
14g
Fat
42g
Carbs
5g
Protein

Ingredients (12 portions)

Basic:

Confectionery topping to taste

Bakery:

Wheat flour 750 g
Sour cream 250 g
Margarine 200 g
Cherry 400 g

Cream:

Powdered sugar 150 g
Cream 0.5 l
Vanilla sugar 25 g

Recipe instructions

Step 1

Step 1
Mix flour, margarine, sour cream.

Step 2

Step 2
Knead the dough. Place in the refrigerator for 40-60 minutes.

Step 3

Step 3
After refrigeration, divide into 15 equal pieces.

Step 4

Step 4
Mash each piece into an oblong flat cake.

Step 5

Step 5
Place a row of cherries on the flatbread.

Step 6

Step 6
Wrap the cherries in a tube of dough and seal the edges.

Step 7

Step 7
Smooth out the seam on the tube.

Step 8

Step 8
Bake 15 tubes in the oven at 180 degrees until done, 30-35 minutes.

Step 9

Step 9
Allow the finished tubes to cool.

Step 10

Step 10
Meanwhile, whip the cream into a thick, fluffy mass.

Step 11

Step 11
Add vanilla sugar and powdered sugar.

Step 12

Step 12
Beat everything into a fluffy cream.

Step 13

Step 13
Lay out the first layer of five cooled ʼfirewoodʼ.

Step 14

Step 14
Apply generously with ʼsnowʼ.

Step 15

Step 15
Lay out the next layer of 4 tubes, and also coat with cream.

Step 16

Step 16
Then three tubes and cream.

Step 17

Step 17
Two tubes, cream.

Step 18

Step 18
And the last “log” on top is just as good to coat with cream.

Step 19

Step 19
Sprinkle the cake with confectionery sprinkles. Place the cake in the refrigerator to soak for several hours. Once it sits and is well soaked in the cream, you can serve this delicious original cake for tea! Enjoy your tea.

Additional rubrics

Related recipes