Gluten-free bird cherry cake

8 servings

300 minutes

Gluten-free cherry cake is an exquisite dessert of Russian cuisine that embodies rich traditions and a unique flavor. The main ingredient is cherry flour, giving the sponge a subtle nutty-vanilla aroma. Delicate layers soaked in aromatic syrup with Amaretto liqueur pair beautifully with airy cream cheese frosting. The composition is completed with chocolate flakes and fresh blueberries, adding a touch of elegance. This cake not only delights the palate but also serves as a wonderful alternative to classic gluten-free baking. An ideal choice for celebrations, it captivates with its rich bouquet and tender texture.

Energy value per serving

• Calories: 595.4
• Proteins: 11.5g
• Fats: 30.3g
• Carbohydrates: 69g

Ingredients

• Sour cream 20%: 400 g
• Bird cherry flour: 200 g
• Cornstarch: 50 g
• Buckwheat flour: 200 g
• Chicken egg: 2 pc
• Vanilla sugar: 5 g
• Cream 35%: 100 ml
• Sugar: 50 g
• Water: 100 ml
• Amaretto liqueur: 20 ml
• Chocolate chips: 1 g
• Dark chocolate 55%: 300 g

Cooking steps

1. To prepare the layers, beat the egg with sugar. Then add sour cream and flour with starch. Place in a metal ring with a diameter of 20 cm, lining the bottom with parchment. Bake at 175 degrees for 20 minutes. Check readiness with a skewer. Let the biscuit cool well, then cut into three parts.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 50 g
   • Sour cream 20%: 400 g
   • Bird cherry flour: 200 g
   • Cornstarch: 50 g
   • Buckwheat flour: 200 g

2. To prepare the cream, mix sour cream with sugar and vanilla sugar. Let it sit until the sugar dissolves. Whip the cream separately and combine it with the sour cream mixture.

   Required ingredients:

   • Sour cream 20%: 400 g
   • Sugar: 50 g
   • Vanilla sugar: 5 g
   • Cream 35%: 100 ml

3. To make the syrup, bring sugar and water to a boil, remove from heat, and add Amaretto.

   Required ingredients:

   • Sugar: 50 g
   • Water: 100 ml
   • Amaretto liqueur: 20 ml

4. Melt the chocolate to a temperature of 50-55 degrees, pour 2/3 onto a marble surface, cool to 29-30 degrees while carefully spreading it over the entire surface. Use a spatula to gather and add to the remaining chocolate. Spread the finished chocolate on a cooled baking sheet and collect flakes with sharp movements using a scraper.

   Required ingredients:

   • Dark chocolate 55%: 300 g

5. Soak the prepared layers with syrup and layer with cream. Assemble the cake and let it rest. Sprinkle the top and sides with chocolate flakes and decorate with fresh blueberries.

   Required ingredients:

   • Chocolate chips: 1 g