Bird cherry cake
8 servings
40 minutes
Cherry cake is a delicate and aromatic treat rooted in the traditions of northern Europe and Siberia. Its main ingredient is ground dried cherries, giving the dough a refined nutty-berry flavor with a slight tartness. The sour cream frosting makes the dessert soft, soaked, and incredibly airy. This cake is often made at home for family celebrations or cozy evenings. It pairs wonderfully with hot beverages, especially tea or coffee. The preparation process involves steeping cherries in milk, combining them with eggs and sugar, and then baking the dough until golden brown. The result is a unique dessert that delights with its rich flavor and the aroma of nature.
1
Pour ground bird cherry with boiled milk, let it steep for at least 1 hour, or cook it in milk. In any case, cool it down.
- Milk: 1 glass
- Ground dried bird cherry: 1 glass
2
Beat the egg with sugar (1 cup). Combine with the cooled cherry-milk mixture. Mix well.
- Chicken egg: 1 piece
- Sugar: 1.3 glass
3
Add all the other ingredients to the obtained mass (it's better to warm the butter).
- Wheat flour: 1 glass
- Butter: 100 g
- Baking powder (raising agent): 1 teaspoon
4
To prepare the cream, whip the sour cream with 3 tablespoons of sugar. Allow the sugar to dissolve completely.
- Sour cream 20% fat: 1.5 glass
- Sugar: 1.3 glass
5
Line the baking tray with parchment, grease with oil, and place the dough. Bake at 200 degrees for about 20-30 minutes. It all depends on the specifics of your oven.
- Butter: 100 g
6
Let the pie cool, then cut the cake into 3 layers (I do this with a thread).
7
We coat the 3 layers with sour cream frosting. Let it soak a bit.
- Sour cream 20% fat: 1.5 glass
