Siberian bird cherry cake

8 servings

80 minutes

Siberian cherry cake is the embodiment of traditional Russian flavors and traditions. Its base is cherry flour, giving the dessert a unique, slightly almond aroma and rich texture. The history of this cake is linked to Siberian regions where cherries grow abundantly and are actively used in cooking. The sour cream frosting makes it especially tender, soaking the layers with softness, while walnuts add a light crunch. The cake's flavor is rich with a pleasant tartness and a hint of nuttiness. It is perfect for cozy home tea gatherings and festive feasts, allowing one to enjoy the taste of authentic Russian cuisine.

Energy value per serving

• Calories: 544.5
• Proteins: 9.7g
• Fats: 22.9g
• Carbohydrates: 77.6g

Ingredients

• Bird cherry flour: 1 glass
• Wheat flour: 1 glass
• Milk: 1 glass
• Sugar: 1 glass
• Chicken egg: 2 pc
• Slaked soda: 1 tsp
• Sour cream: 500 g
• Powdered sugar: 200 g
• Walnuts: 130 g

Cooking steps

1. First, we prepare sour cream for the cream. We take a clean pot, put a tablespoon of salt at the bottom, and cover it with a clean piece of cloth or gauze, but in 2 layers. We pour the sour cream onto the cloth, cover it with a lid or another piece of cloth, and send it to the refrigerator for the night or at least for 4 hours.

   Required ingredients:

   • Sour cream: 500 g

2. In a pot, bring a glass of milk to a boil. Pour the ground cherry (flour) with boiling milk and let it swell for several hours. Then, if there is excess milk, drain it.

   Required ingredients:

   • Milk: 1 glass
   • Bird cherry flour: 1 glass

3. Beat the eggs with sugar, add the slaked soda and swollen bird cherry, mix. Incorporate a cup of flour.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 1 glass
   • Slaked soda: 1 teaspoon
   • Bird cherry flour: 1 glass

4. Preheat the oven to 185°C.

5. Next, line the bottom of a high-sided pan with parchment (in childhood, every home had such pans with a removable handle), pour in the batter, and bake in a preheated oven until done. Check readiness with a match (toothpick).

6. While our cake is baking, we take the sour cream out of the fridge. It should release water. We transfer the thick sour cream to a cold container, mix it with powdered sugar, and whip it with a mixer for about 5 minutes until fluffy.

   Required ingredients:

   • Sour cream: 500 g
   • Powdered sugar: 200 g

7. Crush the roasted walnuts.

   Required ingredients:

   • Walnuts: 130 g

8. We cut the cooled cake into 2 layers. Generously spread sour cream frosting on the bottom layer, cover with the top layer, and frost the top and sides of the cake. Sprinkle with nuts and let it soak in the refrigerator for at least a couple of hours.

   Required ingredients:

   • Powdered sugar: 200 g
   • Walnuts: 130 g