Add the baking soda and flour and remove from the stove - you need to get a smooth and hard dough. Leave it in a cool area (not in the fridge) for half an hour. Then divide the dough into 6 parts and roll them out into equally sized, thin layers. Poke each layer well along its surface with a fork and bake until golden. Save the crumbs that are left over from the layers to sprinkle over the cake later.
For the cream, beat the liquid cream with the remaining sugar and vanilla. Separately, beat the sour cream and mix it with the other one carefully. Leave the cream in the fridge for 5-10 min.
Stick the layers together with cream and if desired put some sour cherry jam between some of them. To get an even distribution, it's best to use a form with removable sides, while assembling the cake together. Leave it in a cool area to harden briefly, release it from the form and smear the entire cake evenly and smoothly.
Cover the entire cake with the layer crumbs and walnuts, all ground and mixed together. Serve the Country-Style Cake after it's been in the fridge for 1 day.