Make the dough as in the recipe for rugelach cookies.

Leave in the fridge for about an hour, then take them out and divide them into 3-4 balls.

In turn, spread each ball in a large rectangle, so that the sheet is about 2 mm thick.

The cherries drained well of the juice are mixed with 2-3 tablespoons of flour - so that you can work easily with them and not run into the dough.

The dough sheet is cut into 3 cm slices, on each put a row of cherries.

Glue the edges, so as to form a roll-tube with cherries inside.

Turn the roll with the edges glued down.

Do the same for the rest of the rolls and the other dough balls.

Calculate the number of rolls depending on the size of the cake you want to make:

- my cake is based on 7 pieces - I needed a total of 28 rolls - it's a big cake, be careful

- for one with a base of 6 pieces - you will need 21

- at the base with 5 rolls - 15

Arrange them in the tray, and make sure they are all the same length - which are larger, cut them to the size you need and have the cake tray.

Bake them in a preheated oven at 200 degrees, 20 minutes or until they brown nicely.

Here my rolls are ready, I arranged them in the shape of a cake, to see if they fit well.

Prepare the cream - in a bowl add the cream, sugar, vanilla and possibly the whipping cream.

Beat the cream well, make it thick and grease well.

And we start assembling the cake:

- on a plate put the first layer of rolls - for me 7 pieces

- grease well, possibly grease the plate a little, to be creamy and at the base of the cake.

Put the next layer of rolls, minus 1 piece - so for me there are 6 pieces.

Also grease with cream.

Continue the same way until you reach the last roll.

Grease the cake well on all sides with cream.

Grate the chocolate to decorate the cake.

Leave to cool overnight to soften well.

Good appetite!