(For all ingredients, please use organic versions if available)
Dough250 grams vegan margarine
200 grams vegan sour cream
1 teaspoon baking soda
Vinegar or lemon juice
3–3½ cups of flour
Fresh sour cherries or canned sour cherries in syrup
Vegan Cream1 kilogram vegan sour cream
1 cup brown sugar;
you can Chopped nuts (optional)
- For the dough, mix 250 grams of margarine, 200 grams of vegan sour cream.
- Add in some vinegar or lemon juice to the baking soda, mix well then add into the margarine mixture.
- Mix well.
- Add 3 ½ cup of flour. Mix it with spoon and then mix with hand to make it smoother.
- Knead well the dough, shape it into a loaf and then cut it in 3 and refrigerate them for at least 4 hours or overnight would be better.
- After 4 hours, take out the dough. For each piece, cut it into 5 pieces and form them into balls.
- Take one ball and roll it to the widht of the baking pan and then flatten it to 5-7 centimeters wide. Make sure that the edges are the same size as the middle.
- Arrange the cherries in the middle. Make sure the dough can cover all the cherries. There will be 15 rolls filled with cherries.
- Put the filled rolls in the oven for about 20-30 minutes at 350 degrees Fahrenheit.
- Meanwhile, prepare the cream. Put in a bowl 1 kilogram of vegan sour cream.
- Add a cup of brown sugar or more for sweeter cream.
- Add in all kind of nuts that have been chopped into small pieces.
- Mix it very well so the sugar dissolves.
- When the rolls are ready, take them out of the oven and let them cool for about 20-30 minutes.
- For the first layer, arrange 5 roll on a big plate and put the cream on the top.
- Put the second layer consist of 4 rolls. This will form a pyramid. Put the cream on the top.
- Continue until the pyramid is ready. Sprinkle some ground nuts on the very top for garnish.
- Put the cake in the fridge for about overnight so that the sour cream can be absorbed.
- Ready to be served.