Bird cherry cake with sour cream - recipe with video

Classic recipe

This real Siberian dessert has pleasant notes of coffee, almonds and Amaretto that will delight everyone without exception. In addition to the traditional Russian ingredient (bird cherry flour), the cake uses traditional cream made from sour cream and sugar, which cannot be replaced with any other for classic baking.

Bird cherry cake according to the classic recipe is prepared from the following list of products:

• 270 g sugar;
• 6 eggs;
• 500 ml milk;
• 270 g ground bird cherry (flour);
• 200 g melted butter;
• 15 g baking powder;
• 400 g wheat flour;
• 1000 g of fat sour cream;
• 200 g of powdered sugar.

Step-by-step baking algorithm:

1. Pour boiling milk over the flour from ground bird cherry berries and leave to cool at room temperature. Bird cherry flour, like wheat flour, must be sifted before use to prevent large solid particles from getting into the dough, which will squeak unpleasantly on the teeth.
2. Beat eggs and sugar on medium speed mixer until fluffy and light foam forms. Next, alternately add melted butter, steamed ground bird cherry and crushed flour with baking powder into the dough.
3. The resulting amount of dough is enough to bake two cakes with a diameter of 24 cm, which can then be cut into two cakes each. Baking temperature is 180 – 200 °C, and the time will depend on the characteristics of the oven. A toothpick should come out dry from the finished cake.
4. The cream is prepared very simply: beat the sour cream with powdered sugar. If you are using a store-bought product, then it makes sense to keep it in a two-layer gauze “hammock” for some time.
5. Coat the cakes with cream and assemble the cake. To make the dessert more moist, you can soak the biscuits in sugar syrup, using water and sugar in a 1:1 ratio. Coat the sides of the cake with cream and sprinkle with crumbs from biscuit scraps, and pipe sour cream on top using a shaped pastry tip.

Delicious dessert “Easy as Simple” with milk

The cake layers for this cake are very simple to prepare. Thanks to the presence of soda in the dough, you don’t have to worry that they won’t fit. This version offers a cream based on boiled condensed milk, but you can also use classic sour cream. Only in this case it is better to increase the amount of sugar for the cakes by 50 g.

List of ingredients included in the biscuit:

• 160 g bird cherry flour;
• 250 ml milk;
• 3 eggs;
• 100 g sugar;
• 5 g slaked soda;
• 160 g wheat flour.

To prepare the cream you will need:

• 500 ml milk;
• 2 yolks;
• 80 g flour;
• 50 g sugar;
• 30 ml Baileys liqueur;
• 190 g boiled condensed milk.

Progress:

1. Bring the milk to a boil and pour in the sifted ground bird cherry. Stir the mixture until smooth and leave at room temperature until completely cooled. During this time it will thicken a little.
2. Add eggs and granulated sugar to the cooled bird cherry with milk, thoroughly foam the mixture with a whisk until all the sweet crystals are dissolved. After this, all that remains is to mix in the slaked soda and wheat flour.
3. The mixture is baked in one cake pan with a diameter of 20 cm at a standard temperature for biscuits (180 - 200 degrees) until a toothpick is dry for approximately 40 minutes. Like a regular sponge cake, the cake layer on bird cherry flour should rest for several hours (ideally 6 - 8), then it will not crumble when cut.
4. Grind sugar with flour and eggs. Dilute this mixture with milk and boil until thick, then cool. Add boiled condensed milk and liqueur to the custard base, mix with a mixer until smooth.
5. Cut the cake lengthwise into three layers, spread them with cream. Coat the top and sides of the product with cream and decorate as desired.

Bird cherry biscuit

• Eggs C1 - 2 pcs.
• Sugar - 90 g
• Vanilla sugar - 10 g
• Milk – 150 g
• Butter 82.5% – 20 g
• Bird cherry flour - 50 g
• Flour - 100 g
• Baking powder - 1 tsp.
• A pinch of salt

Bird cherry biscuit - most aromatic, tender, delicious! An excellent base for a magical bird cherry cake! Detailed step-by-step recipe with photos, confectionery secrets and cooking nuances!

Tori Pteat is with you, and today I will tell you and show you how to bake a very tasty bird cherry sponge cake so that you can then make a delicious bird cherry cake based on it!

Honestly, I really love bird cherry baked goods for its unique, bright aroma and even for the peculiar taste of ground bird cherry seeds) I know they confuse some, but not me!) And I also consider bird cherry the most spring cake in the world)) ) After all, it is in the spring that the fragrant bird cherry blossoms everywhere. And although bird cherry flour has nothing to do with flowering, since it is made from dried fruits, for me it’s already a tradition to prepare fragrant bird cherry muffins, pies and cakes in the spring!)

It took me a while to find a delicious bird cherry biscuit. Some of the ones I tried were too dense and even seemed a little mushy on the inside. But I wanted the biscuit to be porous, as porous as possible, airy, but very bird-cherry-y and definitely contain dairy products, as befits bird-cherry baked goods! After several trials, I found such a biscuit and now I will share with you the step-by-step recipe)

First, weigh 50 g of bird cherry flour into a separate container. I have Forest Spirit flour and I really like it. I bought it in an online store, but honestly, I don’t remember which one)

Pour in 150 g of hot milk.

Mix well with a whisk to break up all the lumps. And leave it on the table for half an hour. The bird cherry must brew and reveal its magical aroma!

After the required time has passed, take a large bowl and place two C1 eggs, 90 g of sugar and 10 g of vanilla sugar into it. Many modern confectioners today are very against vanilla sugar, because vanillin is an artificial flavoring agent. For some reason I am very relaxed about this, I buy Dr Oetker vanilla sugar and use it when I run out of vanilla extract. Whenever possible, I buy the extract. If you have vanilla extract, add 100 g of sugar to the eggs, and 1 tsp. add vanilla extract into the dough along with bird cherry flour and milk.

Beat thoroughly with a mixer at high speed. Beat for a long time: at least 10 minutes!

The mass should become very, very light, almost white, and increase in volume.

This is what it looks like.

Add our bird cherry with milk to the well-beaten egg-sugar mixture. Gently stir with a silicone spatula, but not in a circle, but as if moving from bottom to top.

Then pour in 20 g of melted and cooled to room temperature butter 82.5% along the edge of the bowl. Mix gently again, without overdoing it.

In a separate dry bowl, sift 100 g of flour, 1 tsp. baking powder without a slide and a pinch of salt. Mix the dry ingredients with a whisk.

Add them piece by piece to the liquid component.

And stir in carefully. Likewise, with a spatula, from bottom to top. No way - here I make big eyes and turn on a threatening tone! - not with a mixer!

Quite a difficult task. We need to mix in the flour as quickly as possible, without leaving any dry “islands” or lumps, but at the same time try to preserve the air bubbles formed in the egg mass during the long beating process. As you can guess, the airiness of our sponge cake, as well as its height, depends on this! The more carefully and quickly you act, the more fluffy and tall your sponge cake will turn out!

Pour the resulting dough into a pre-prepared baking dish with a diameter of 18 cm. The size can be changed, but the height of the sponge cake will also change in this case, as will the baking time.

I use my favorite pastry ring without a bottom. I just put foil on a flat baking sheet (just in case, in fact, in most cases you can do without it), then baking paper, and put a ring on top. I press the foil and paper to the bottom edge of the ring, creating an impromptu bottom. Nothing leaks out, everything bakes perfectly! And biscuits in such a ring always turn out smoother, taller and more beautiful than in conventional springforms.

So, the dough was poured. Place the pan in an oven preheated to 180C for about 30 minutes. The exact time will depend on your oven. You may also need to adjust the temperature because different ovens bake differently. For example, if the biscuit rises in the center and bursts, then the temperature was high.

Remove the finished biscuit from the oven. It burst a little, my oven overdid it this time. But it's nothing, little things. The biscuit will cool down, and such a small crack will “grow over” by itself.

Let the biscuit stand in the mold for five minutes. Then use a knife to carefully pass between the walls of the mold and the sides of the biscuit.

In a slow cooker

A delicious homemade cake with ground bird cherry can be prepared using the assistant of many modern housewives - a multicooker.

To bake a fluffy biscuit with bird cherry flour you need to prepare:

• 130 g ground bird cherry;
• 250 ml milk;
• 1 egg;
• 200 g sugar;
• 2 squirrels;
• 3 g salt;
• 14 g baking powder;
• 200 g flour.

For sour cream you will need:

• 400 g sour cream (25% fat);
• 150 g powdered sugar.

Baking method:

1. Steam the ground bird cherry thoroughly and pour boiling milk over it for two hours. Beat the egg white with sugar, then pour steamed bird cherry flour into it, add baking powder and flour, mix.
2. Beat two egg whites to strong, stable peaks with a pinch of salt. Gently fold the protein foam into the dough in several additions so that it does not fall off.
3. Grease the inside of the multi-pan with oil, transfer the dough into it and bake it in the “Baking” mode for 60 minutes. Then turn the cake over onto a steamer rack and cool.
4. Let the sour cream sit for 3 – 4 hours so that the excess liquid drips off and the cream becomes stable. Beat the weighed fermented milk product with powdered sugar and brush the bird cherry sponge cake, dissolved into 2-3 layers, with this mixture.

Cakes: Cheremukhovy and Angelsky

Angel cake is truly versatile.
Very helpful when you need to recycle proteins. In terms of flavor combinations, it is flexible, but you need to keep in mind that it is quite sweet. Accordingly, caramel and other things will not go well with it. In my opinion, the most delicious combination is with fresh berries and lemon curd. This time I decided to add apricot jam to it - it’s a little sweet, but the sourness is there. Angel biscuit

5 large proteins (1 protein = 35 grams) 80g caster sugar 50g fine sugar 1 packet of vanilla sugar 60g flour

1. Preheat the oven to 180C and prepare 2 round molds 15-16 cm. 2. Mix powdered sugar and flour. Beat the whites into a strong foam. Add sugar, vanilla sugar and beat until thick and shiny. 3. Add the sifted flour and powdered sugar, mix with a spatula (do not beat!!). You should get a thick dough. Place the dough in an ungreased pan. 4. Bake for 30 minutes at 180C. The whites will rise in the oven, but then the surface will become smooth. Turn the pan upside down and place it on a wire rack. Leave until completely cool. After cooling, the surface will be slightly damp - you can sprinkle it with ground nuts to prevent it from sticking, or simply remove a thin layer with a knife. 5. To remove the biscuit, you need to run a knife along the walls of the mold and hit the mold on the table a couple of times. Cut the biscuit in half (it is not easy to cut, the string does not take it, and it does not lend itself so easily to a knife - it is springy), grease it with cream (I used cream cheese with cream) and press berries, jam, or anything into it filling.

Bird cherry sponge cake is very much for everyone. You immediately squirm from the incomprehensible taste, from the fact that something crunches on your teeth. But, I want another piece, and another, and another... In the end, taking the last bite, everyone unanimously says “Delicious!” So try it, the flour is, of course, not cheap, but it’s worth it to decide whether you like it and whether you will cook it again. I didn’t look for the recipe itself for a long time, I decided to take the one that was written on the back of the flour package. (The recipe is for 2 cakes 26-28 cm) The cream in the recipe suggests using sour cream, I used cream cheese with cream, as in the angel cake.

Bird cherry biscuit with currants

Sponge cake: 6 eggs 100 grams of sugar 300 grams of bird cherry flour 300 grams of wheat flour 180-200 grams of sparkling water 1 heaped teaspoon of soda juice of half a lemon Black currants (frozen)

Sour cream: 3 cups full-fat sour cream 5 tablespoons sugar/powdered sugar

1. Preheat the oven to 180 degrees, prepare baking dishes. Beat eggs with sugar until foamy. Add 100 grams of sparkling water (Do not stir!). Add flour and knead the dough with a spatula (Do not beat!). 2. Add lemon juice and baking soda (dissolved) to the dough and stir. Gradually add the remaining sparkling water, adjusting the degree of dough thickness (until the consistency of rich sour cream). Let the mixture stand for about 10 minutes. The dough should turn out airy, filled with gas bubbles. 3. Divide the dough into 2 parts. Pour each half of the dough into the prepared pans and bake for 30-40 minutes. Remove the finished cakes from the molds, let cool and cut in half. 4. For the cream, mix sour cream and sugar and beat until the sugar dissolves. Cover the porous part of the cakes with sour cream and place them in a stack with the porous part up (except for the top one, its porous part down), adding currants to each layer.

Cake Enchantress made from bird cherry flour

Sponge cake layered with custard and covered with chocolate glaze - what could be simpler and tastier? But if you replace part of the flour with bird cherry flour, the dessert will acquire a pleasant almond taste and become even more appetizing.

Ingredient proportions for bird cherry biscuit:

• 4 eggs;
• 180 g granulated sugar;
• 5 g baking powder;
• 100 g wheat flour;
• 60 g bird cherry flour.

For custard and chocolate glaze use:

• 200 ml milk;
• 100 g granulated sugar;
• 8 g vanilla sugar;
• 1 egg;
• 30 g starch;
• 170 g butter (70 g for glaze);
• 70 g dark chocolate.

Sequence of actions:

1. Pour sugar into the eggs and beat everything with a mixer for 7 - 10 minutes until fluffy and white. Then add the mixture of baking powder and both types of flour in small parts. From the resulting dough, bake a sponge cake with a diameter of 20 - 22 cm at 180 degrees, spending about 40 minutes. Let the cake rest overnight in the refrigerator.
2. Grind the egg with sugar and starch. Then dilute this mixture with milk and boil until thick. Add butter to the hot cream and beat with a mixer.
3. Dissolve the sponge cake into two layers. Place all the cream on one and cover with the other. Melt the chocolate and butter in a steam bath and cover the top and sides of the cake with the resulting glaze.

With chocolate and sour cream

Bird cherry baked goods have a beautiful chocolate hue even without adding cocoa or chocolate to it, but nothing prevents you from putting these products in the dough so that the dessert acquires a chocolate taste in addition to color.

An important point: in this case, it is better to make a bird cherry cake with sour cream, so that its sourness in the cream balances the sweetness of the cakes.

List of products included in the cakes and cream:

• 3 eggs;
• 150 g sugar;
• 300 g cottage cheese;
• 200 g dark chocolate;
• 100 g bird cherry flour;
• 100 g wheat flour;
• 10 g baking powder;
• 450 g of fatty homemade or weighed sour cream;
• 200 – 250 g of powdered sugar.

Cooking steps:

1. Grind the eggs, cottage cheese and sugar together with an immersion blender. Add some type of flour and baking powder to this mixture. Melt the chocolate in a steam bath and stir it into the dough.
2. Grease a baking dish and sprinkle with cocoa powder, transfer the dough into it and bake for an hour at 180 degrees.
3. Cut the cooled curd-cherry biscuit with chocolate into several thinner cake layers. Immediately assemble them into a cake, brushing them with whipped sour cream and powdered sugar.

Useful properties of bird cherry flour

We can talk for a long time about the beneficial properties of bird cherry flour. It has absorbed everything that the bird cherry berry itself is rich in. The flour contains:

• vitamin C, E and P - a unique antioxidant
• organic acids - malic, citric, phenylcarboxylic
• mineral salts of zinc, copper, iron, manganese, cobalt
• pectins
• tannins
• flavonoids that strengthen the walls of blood vessels
• phytoncides, thanks to which bird cherry has an antiseptic effect
• coumarin, which lowers blood cholesterol

Bird cherry calms overly emotional people and is considered useful for male strength (increases potency). This berry treats diarrhea and relieves spasms in the intestines.

Bird cherry flour is a gluten-free flour and therefore can be used for people who are genetically intolerant of this substance.

Fragrant homemade kefir cake

Bird cherry sponge cake turns out to be quite moist if you cook it with kefir. The cream for such a cake may be the simplest (whipped cream with sugar), but the taste of the finished dessert has delicate nutty notes.

For one biscuit you will need:

• 3 eggs;
• 200 g sugar;
• 250 ml kefir;
• 7 g baking powder;
• 60 g bird cherry flour;
• 120 g wheat flour.

The ratio of powdered sugar and cream per serving for one cake:

• 200 ml of cream with a fat content of 35% or higher;
• 60 g powdered sugar;
• 2.5 g vanillin.

We bake bird cherry cake as follows:

1. Beat the eggs and sugar until fluffy, depending on the power of the kitchen assistant, this will take from 5 to 10 minutes. After this, add and stir kefir.
2. Sift the ground bird cherry through a fine-mesh sieve to prevent large particles from getting into the biscuit, and mix with white flour and baking powder. Gently stir this mixture into the liquid component.
3. From the resulting mass, bake one tall fluffy sponge cake, which after cooling, dissolve into three thinner cake layers. Beat the well-chilled cream to a stable fluffy foam along with powdered ground sugar. Layer the cakes with the resulting cream, and also coat the top and sides with it.

Bird cherry cake from Yulia Vysotskaya

On the website of the famous culinary specialist Yulia Vysotskaya there is a recipe for a delicious bird cherry cake made from sponge cakes with mineral water called “A Christmas Tale”.

The proportions of products for it are as follows:

• 6 eggs;
• 100 g sugar;
• 200 ml sparkling mineral water;
• 5 g soda;
• ½ lemon (juice);
• 300 g regular wheat flour;
• 300 g ground bird cherry.

For the filling, cream cheese made from Mascarpone and cream is used:

• 400 g “Mascarpone”;
• 400 ml heavy cream (from 35%);
• 100 g powdered sugar;
• 8 g vanilla sugar.

Bakery:

1. Beat the eggs with sugar until they double or triple in volume. Pour in half the mineral water, add soda slaked with lemon juice and both flours. Mix well and bring the dough to the consistency of thick sour cream, adding the remaining soda.
2. Let the dough sit for about ten minutes, then divide it equally into two forms and bake two cakes, which after cooling, cut in half lengthwise. The temperature and baking duration, respectively, are 180 degrees and 35 – 40 minutes.
3. All components of the cream should be fresh from the refrigerator. Beat the cream with vanilla sugar until stiff peaks form. Separately, beat Mascarpone with sugar. Combine both masses, mixing them with a spatula.
4. Generously coat each cake with cream, and do the same with the sides and top of the cake. Decorate the baked goods as you wish.

You won’t be able to find bird cherry flour on sale, but if you are lucky enough to harvest a good harvest of berries, be sure to make it yourself and bake a delicious cake. There is no doubt that neither you nor your friends have ever tried such a dessert.

Video

You can learn how to make an unusual but very tasty bird cherry cake at home.
You will see the entire baking process, get acquainted with the ingredients of the product and their quantities. Make sure this cake is easy to prepare. Dear readers, if you want to please and at the same time surprise your loved ones, try making bird cherry cake for tea. Share your impressions in the comments, tell us if you were able to bake an unusual, but at the same time simple product? Have you ever made a biscuit like this before? Share your recipe, tell us how your family members feel about bird cherry cake?

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