Bird cherry cake
8 servings
120 minutes
Cherry cake is a true gem of Russian cuisine, filled with the aromas of forest berries and honey sweetness. Its history traces back to the northern regions of Russia, where cherry has been used in cooking since ancient times. This cake has a rich flavor with subtle nutty and almond notes thanks to cherry flour. The cream made from sour cream and honey soaks the layers, making them tender and juicy, while the crumbs from the trimmings add a pleasant textural contrast. Cherry cake is not just a dessert but a true culinary masterpiece, perfect for cozy family tea times or festive tables.
1
Place 180 g of sugar, butter, and 36 g of honey in a dish. Put the dish in a water bath and regularly stir the mixture with a whisk until the sugar completely dissolves. Once the mixture is homogeneous, remove the dish from the water bath. While the dough base is hot, crack in the chicken eggs.
- Sugar: 250 g
- Butter: 50 g
- Honey: 96 g
- Chicken egg: 3 pieces
2
Bring the mass to full homogeneity and resume the water bath for 5-6 minutes. Add baking soda and vinegar, which will cause the mass to triple in volume, and stir.
- Soda: 6 g
- Vinegar 9%: 6 ml
3
Without removing the dish from the water bath, add cherry and half of the wheat flour and place it back in the water bath for another hour. Stirring, bring to a consistency thicker than pancake batter.
- Bird cherry flour: 100 g
- Wheat flour: 380 g
4
Pour the remaining flour onto the table and pour the dough prepared in the steam onto it. Knead a dense mass. Gather the dough into a sausage shape and divide it into parts. For a 26 cm cake, dividing it into 7 parts is suitable.
- Wheat flour: 380 g
5
Roll out one part and level the resulting pancake, bake at 170–180 degrees for 5 minutes. Stack all the obtained layers and trim the edges to perfection with a knife. Process the scraps from the layers into crumbs for decorating the cake.
6
For the cream, mix sour cream with the remaining honey and sugar, refrigerate for 1 hour. Then whip in a mixer.
- Sour cream 20%: 400 g
- Honey: 96 g
- Sugar: 250 g
7
Spread cream on each layer and stack them on top of each other. Coat the sides of the cake with cream and cover everything with crumb topping. Leave in the refrigerator for at least an hour to let the layers soak in the cream.