(For all ingredients, please use organic versions if available)
Dough
250 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 Cream
1 kilogram vegan sour cream
1 cup brown sugar;
you can Chopped nuts (optional)

1. For the dough, mix 250 grams of margarine, 200 grams of vegan sour cream.
2. Add in some vinegar or lemon juice to the baking soda, mix well then add into the margarine mixture.
3. Mix well.
4. Add 3 ½ cup of flour. Mix it with spoon and then mix with hand to make it smoother.
5. 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.
6. After 4 hours, take out the dough. For each piece, cut it into 5 pieces and form them into balls.
7. 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.
8. Arrange the cherries in the middle. Make sure the dough can cover all the cherries. There will be 15 rolls filled with cherries.
9. Put the filled rolls in the oven for about 20-30 minutes at 350 degrees Fahrenheit.
10. Meanwhile, prepare the cream. Put in a bowl 1 kilogram of vegan sour cream.
11. Add a cup of brown sugar or more for sweeter cream.
12. Add in all kind of nuts that have been chopped into small pieces.
13. Mix it very well so the sugar dissolves.
14. When the rolls are ready, take them out of the oven and let them cool for about 20-30 minutes.
15. For the first layer, arrange 5 roll on a big plate and put the cream on the top.
16. Put the second layer consist of 4 rolls. This will form a pyramid. Put the cream on the top.
17. Continue until the pyramid is ready. Sprinkle some ground nuts on the very top for garnish.
18. Put the cake in the fridge for about overnight so that the sour cream can be absorbed.
19. Ready to be served.