Bird cherry pie

10 servings

90 minutes

The cake goes well with any tea and coffee, it is not cloying, has a delicate bird cherry flavor)

Energy value per serving

• Calories: 380.1
• Proteins: 8.4g
• Fats: 14.3g
• Carbohydrates: 54.2g

Ingredients

• Bird cherry flour: 150 g
• Milk: 200 ml
• Sugar: 300 g
• Chicken egg: 5 pc
• Wheat flour: 125 g
• Sour cream 20%: 500 g
• Baking powder: 1 tsp
• Lemon juice: 1 tbsp
• Cream thickener Dr.Oetker: 8 g

Cooking steps

1. Pour hot boiled milk over chokecherry flour and let it steep for 2 hours.

   Required ingredients:

   • Bird cherry flour: 150 g
   • Milk: 200 ml

2. Separate the whites from the yolks, beat the yolks with 150 grams of sugar until white and mix with chokeberry flour. Quench the baking powder with lemon juice and add it to the chokeberry mixture, then gently fold in the flour.

   Required ingredients:

   • Sugar: 300 g
   • Bird cherry flour: 150 g
   • Baking powder: 1 teaspoon
   • Lemon juice: 1 tablespoon
   • Wheat flour: 125 g

3. Whip the egg whites with 50 grams of sugar until peaks form and add them to the yolk-cherry mixture, folding from the bottom up. Pour into a greased pan and place in a preheated oven at 180 degrees for 45 minutes. It's better to let the biscuit rest overnight or for 4-5 hours.

   Required ingredients:

   • Sugar: 300 g
   • Chicken egg: 5 piece

4. Cut the biscuit into three layers. Whip the sour cream with sugar for 8-10 minutes and add the thickener. Spread cream on the layers and decorate to taste. Let it steep and soak for 3-4 hours.

   Required ingredients:

   • Sour cream 20%: 500 g
   • Sugar: 300 g
   • Cream thickener Dr.Oetker: 8 g
   • Bird cherry flour: 150 g