Pound butter with sugar, add sour cream, mix well and pour flour mixed with soda. Knead pastry quickly, roll into 2–1 ½ inch (5-6 cm) thick long loaf and cut into 6 pieces.
Roll out cakes and bake for 5-7 minutes over 450-490oF (230-250oC) until golden brown. Smoothen the cakes edges with a knife. Let cool.
Dry and shred the cutting-offs.
For cream, beat sour cream, adding sugar little by little, until fluffy. Add berry syrup.
Put the cakes one on another, creaming apiece, brush sides and crumb. Keep the pie in the refrigerator for 2-3 hours. Adorn with the cream and berries.
